2 green peppers
1 small-sized cauliflower
2 tablespoons apple cider vinegar
1 tbsp well-rounded vadouvan
1 tablespoon of ginger-garlic paste
2 medium-sized tomatoes
400 ml of coconut milk
5 stems of fresh coriander
1 bowl of basmati rice
1 pinch of sugar
in this recipe
In India, the cauliflower season is bountiful and it’s a sight that one can not miss. Inclined to the western palette, this roasted cauliflower served with Vadouvan infused coconut curry recipe is an amazing experience in itself.
This South Indian recipe, with coconut, cauliflower, and Vadouvan, is yet another variant of this non-spicy spice mix but with very pronounced flavors. When Combined with coconut curry and basmati rice, this is a unique dish to discover.
Can you imagine it? Now go ahead and make this recipe, it’s even tastier!
- Cut the peppers into thin strips and deseed them.
- Mix vinegar, sugar, a little salt and a little water in a bowl and add the peppers.
- Preheat the oven to 220 ° and during this time, cut the cauliflower into small florets.
- Place these on a baking sheet and brush them with olive oil with a little salt.
- Roast for about 30 minutes until the cauliflower is tender and grilled.
- In a wok, grill the shallots until crisp, set aside.
- Then brown the onion and add the ginger garlic paste, keeping the same container.
- Add the cubed tomatoes and the chili marinade to the mixture, and allow to reduce while stirring carefully.
- Whisk in the coconut milk, bring back to the boil, and let the curry thicken until creamy.
- Then add the two spoons of Vadouvan, put back a round of broth, and let it simmer for a good 5 minutes.
- Serve the curry with the hot basmati rice, garnish with roasted cauliflower and grilled shallots, then sprinkle some chopped cilantro on top.