Cauliflower Korma
This recipe is inspired by Sarah Raven's "Vegetable Korma" recipe from In Season (p. 61), a book I am loving right now. I made it as a main course, when I was very very hungry, and it was superb on a snowy April (!) evening. And fast to make! It can be prepared with just about any vegetables.
3 shallots, finely chopped
2 tablespoons coconut oil
heaping teaspoon (or more0 curry powder
2 14-oz cans coconut milk
1 cauliflower, chopped
~1 C chopped carrots
~4 C chopped kale
bunch of cilantro, roughly chopped
cashews
salt & pepper
diced jalapeño (optional, for garnish)
Saute scallions till soft. Add curry powder for another minute or two. Add coconut milk and vegetables (unless you have a really fast-cooking vegetable). Cook for about 10 minutes, until the veggies are softened. Add cilantro, salt and pepper to taste, Serve with cashews sprinkled on top, and if you like a kick, jalapeños.
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