Cauliflower Curry - Gujerati Style

My family are from Gujerat in India and this recipe is one of the first that I learned from my mother.  It is super quick and easy to make and instead of the cauliflower you could use potatoes, peas, broccoli, sprouts – pretty much any veg.  I’ve used coconut within this recipe which is more Keralan than Gujerati.  I love the taste but you can leave this out if you prefer.  For a version with slightly more spices try the Potato and Prawn Curry or Dhal.

YOU’LL NEED

• 1 tbsp vegetable oil – I use sunflower
• 1 tsp small mustard seeds
• 1 tsp cumin seeds
• 1 tsp chilli powder or 1 small green chilli - de-seeded and cut in half
• 1 tsp salt
• 2 tsp cumin and coriander powder
• 0.5 tsp tumeric powder
• 2 tbsp dessicated or freshly grated coconut
• 1 cauliflower
• Handful of chopped coriander for garnish

TO MAKE IT

1. Wash and prepare the cauliflower into small florets
2. Heat the oil in a wok.  It’s ready when a mustard seed fizzles and pops which means quite hot.
3. Now, you may need to use a baking tray or large lid to protect yourself from the fizzling and spitting as the cauliflower florets hit the oil so now is a good time to grab it!
4. Throw the mustard seeds and cumin seeds into the heated oil.  Let them fizzle and pop for about 20 seconds and then quickly add the cauliflower florets.
5. Turn the heat down and add the salt, tumeric, chilli powder, coriander and cumin powder and a little water to prevent sticking.
6. Fold the cauliflower over and onto itself a few times to mix the spices in.  I use a large metal fish slice to do this to avoid breaking up the florets.
7. Cover the wok with a baking tray and leave to cook on a low heat til the cauliflower is just tender.  Keep an eye on the water level. There should be a little at the bottom of the pan.  Also if the heat is too high, it will stick.
8. When the cauliflower is cooked through, turn the heat off and sprinkle the dessicated coconut over the top.
9. Cover again for a few minutes.  The steam will soften the dessicated coconut slightly.
10. Garnish with freshly chopped coriander leaves and serve with rice, bread, couscous or taking a leaf out of Valentine Warner’s book – on toast!