Indian cauliflower curry – so creamy
With our recipe, your Indian cauliflower curry with coconut milk will be particularly creamy! Turmeric, cumin and ginger provide strong flavors. Serve with basmati rice – or naan bread. Delicious!
INGREDIENTS
80 g green lentils
240 ml water
2 medium-sized onions
4 garlic cloves
1 piece of ginger (approx. 5 cm)
1 tsp salt
3 tbsp clarified butter (or sunflower oil)
1 medium-sized cauliflower
1 tsp cumin (ground)
1 tsp pepper (ground)
1 tsp turmeric powder
1 tsp fennel seeds (ground)
400 g chopped tomatoes (box or can)
400 ml coconut milk
2 cardamom pods
1 bay leaf
1 small bunch of parsley or coriander
Also:
Water for cooking and quenching
PREPARATION
Step 1:
Cook the lentils in water for approx. 20 minutes, then quench in cold water. In the meantime, peel the onion and dice finely. Peel and chop the garlic. Peel the ginger and finely chop or grate (approx. 2 tbsp).
Step 2:
Crush the garlic and ginger with salt in a mortar to form a fine paste, or you can puree it in a blender. Heat the clarified butter in a saucepan. Sauté the onion cubes over a low heat for about 15 minutes, stirring occasionally, until translucent.
Step 3:
Meanwhile, wash and clean the cauliflower and cut it into florets. Boil in salted, boiling water for about 3-4 minutes until al dente, then rinse in cold water.
Step 4:
Add the paste from the mortar to the onions and sauté for about 2 minutes. Mix the cumin, pepper, turmeric and fennel, add and sauté for about 1 minute.
Step 5:
Add the chopped tomatoes, coconut milk, cardamom pods and bay leaf, bring to the boil once and simmer for about 5 minutes. Add the cauliflower and simmer for about another 5 minutes.
Step 6:
Add the lentils and let them heat up. Season with salt. Remove the bay leaf and cardamom pod before serving. Wash the herbs, shake dry, chop roughly and sprinkle on top. Basmati rice goes well with this.
