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Bursting with flavours from so many aromatics in this creamy, spicy, Malay inspired curry, a fabulous one for my vegan fam and #MeatFreeMonday.
A curry paste base comprises chillis, shallots, garlic, ginger, galangal, fresh turmeric root, cumin, coriander, lemongrass, soy and cashew nuts… it’s all blitzed into a paste in the food processor. The paste is then cooked with a little coconut cream, stock and whole spices before the cauliflower and potatoes are added.
I can’t get enough of this one! You got to try it soon!
Ingredients
- 1 Cauliflower, cut into florets
- Cooking Oil
- 5 Dried red chillis soaked for 20 minutes
- 8 Echalion shallots (large ones), cut into pieces
- 1.5 tbsp Garlic crushed
- 1.5 tbsp Ginger minced
- 1 tsp Galangal paste (or about fresh if you can get it)
- 3 “ Turmeric fresh peeled and chopped
- 1 tsp Cumin
- 3 tsp Coriander powder
- 2 sticks lemongrass, outer layer peeled and chopped
- 2 tsp Soya sauce
- 10 Cashew nuts ground
- 10 Tbsp Coconut cream
- 2 Potatoes large cut into 8 pieces each, steamed or boiled
- 1 tbsp Tamarind Sauce (diluted one)
- Whole spices - 1 Cinnamon stick, 10 curry leaves, 2-star anise, 4 cloves, 5 Kaffir Lime leaves
- 0.5 tsp Palm sugar
- 2 tsp Salt
- 250ml Stock of choice
Instructions
- Blitz the soaked chillis, shallots, garlic, ginger, galangal, turmeric, cumin, coriander, lemongrass, soy and cashew nuts into a paste in the food processor
- In a saucepan over medium heat, add 2 tbsp oil and cook the blitzed paste for a few minutes.
- Add the coconut cream and the whole spices and continue to cook for a few more minutes.
- Add the salt, sugar and tamarind sauce.
- Add the stock and cover the pan, reduce heat to a low flame and continue to cook for 10 minutes.
- Add the cauliflower and continue to simmer for about 6 minutes until the cauliflower is tender but still has a bite.
- Add cooked potatoes and cook for a further couple of minutes until heated thoroughly.
- Serve to pipe hot with steamed Jasmine rice
- Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.