When in Trader Joes last, I was tasting their new microwaveable cauliflower curry. Tasty! At home I decided to make a new version of my own cauliflower curry, this time inspired by another Indian dishes, with some leftover St. Paddy cabbage. It is light, flavorful, quick to make and very tasty.
Cauliflower cabbage curry (make 2 servings)
- 1 ts ghee (or 1 ts butter + 1 ts canola oil)
- 1 ts black mustard seeds
- 1 ts coriander seeds
- 1/2 stick of cinnamon
- 1 black cardamon pod
- 1 garlic clove, grated
- 4 fresh curry leaves (available in Indian stores)
- 1 cup of white shredded cabbage
- 1 carrot, peeled and diced
- 2 cups of frozen cauliflower and broccoli (they are often sold together as frozen vegetable)
- 1/2 – 1 cup light coconut milk
- 1 TB spicy Thai paste + 2 TB hot water
- salt to taste
In a large shallow saute pan with a lid, heat the ghee or butter/oil until it is melted and hot (don’t burn the butter!). Add the black mustard seeds, coriander seeds, cinnamon stick and cardamon pod as well as the curry leaves, and saute in the hot clarified butter. The mustard seeds will pop like popcorn once hot, and it will seem very aromatic. Now, add the garlic and saute lightly for a minute (don’t burn it!) Add the shredded cabbage and the carrot, and mix with the spices. Turn down the heat to medium, over with a lid and let steam for about 3 min. Now, add the coconut milk and the frozen cauliflower as well as the thai paste dissolved in the hot water. Cover with lid and let saute for about 10 min (or longer if you prefer softer vegetable, I like mine still slightly crunchy). Serve!
Optionally, add a hot chili pepper to the spice in the beginning for some added heat.