I like Indian food a lot, not only because it’s a vegetarian cuisine, but because the spices offer a very spicy flavour. I rarely eat outside and as I find it hard to find a good Indian restaurant in London or at least I’m not aware of any good places. Also, if you have the right spices (graham masala and yellow curry) it’s very easy to make nice and healthy Indian recipes at home. I came across this recipe for a cauliflower pudding on Pinterest and it directly went to the list of recipes I had to make, mainly because I want to eat more cauliflower, but hardly find nice ways to cook it. The tikka masala is a bright orange Indian sauce with tomato, coriander, coconut milk and seasonings that most often accompany chicken marinated in yoghurt. Cauliflower in this recipe is a nice vegetarian alternative to chicken. Cauliflower is rich in vitamin C and contains ingredients that make it an ideal ally in preventing cancer. It is also low in carbohydrates, and therefore a very good choice for those who want to control their weight. This dish is super easy and fast to make (it doesn’t take more than half an hour), it doesn’t need many utensils to make (basic) and is incredibly delicious. If you want something else to accompany it with, try brown rice or quinoa. You can put it in a Sanitas plastic box so that you have an impressive and healthy meal for the day after at the office!
Ingredients (for 2 people)
– 1 mid-sized cauliflower, cut into buns
– 1 spoon of olive oil
– ½ tsp of mustard seeds
– 1 onion, finely chopped
– 6 cloves of garlic, finely chopped
– 1 green chili pepper, finely chopped
– 3-5 cm of fresh ginger, finely chopped
For the sauce
– 4 tomatoes, cut into four
– 1 bunch of coriander, finely chopped
– 1 can of coconut milk
– ½ tsp of cumin
– ¾ tsp of graham masala
– ½ tsp of coriander powder
– ¼ tsp of turmeric
Preparation
– In a relatively deep pan, melt the olive oil and sauté the mustard seeds for about 30 seconds
– Add the onion, ginger, pepper and garlic until the onion is sautéed and begins to take a transparent colour
– At the same time, blend the tomatoes, coriander and coconut milk in a large food processor or blender until they become a velvet cream
– Add the sautéed onion, ginger, garlic and pepper to the blender until all the ingredients have melted.
– Add the tomato sauce to the deep-frying pan you used (so that you don’t use a lot of tools) and boil over medium heat for 10 minutes.
– Then, add the cauliflower bouquets, cover the pan with a lid and let it boil for another 10 minutes until the cauliflower softens
– If you want, garnish with a few coriander leaves and serve with brown rice or quinoa.