When I asked myself what I wanted to eat for Christmas Eve, I had a clear idea: cauliflower curry. A lot of cauliflower, some coconut milk and the curry spice part. Light, yet festive.
1 bag of frozen cauliflower (or a half head, fresh, cut into florets)
1 ts grapeseed oil
1/2 ts black mustard seeds
1/2 ts cumin seeds
3-4 curry leaves
1/2 can light coonut milk
1 ts chili flakes
2 garlic cloves
1 inch fresh ginger, peeled and grated
1 ts red Thai curry paste
In a large skillet, heat the grapeseed oil and add the mustard seeds, cumin seeds, curry leaves, and wait until the mustard seeds start to pop like popcorn (in hot oil, ca. 30 sec.). Stir, and heat for ca 15 sec, and then add the cauliflower and the coconut milk. Mix well, and cover with a lid. Simmer on very low heat for ca 30 min, until the cauliflower gets cooked through and slightly mushy. Makes sure the liquid does not evaporated (therefore, simmering on REALLY LOW), or add a bit of water. Once cooked, add in the Thai curry paste and mix well. Serve with some blanched almonds.