Spicy Curry with Cauliflower and Mango
By Health for Wealth
Ingredients
30 grams of sliced almonds
1 generous tablespoon of coconut oil
400 grams of cauliflower florets, approximately 1 cauliflower
1 teaspoon of garam masala (Indian spice mix)
A pinch of (Celtic) sea salt
1 onion
3 cloves of garlic
15 grams of ginger
1 chilli pepper, or less if you prefer it less spicy
10 grams of coriander
1 teaspoon of ground cumin seeds
1 teaspoon of ground coriander seeds
1 teaspoon of ground fennel seeds
1 teaspoon of ground turmeric
70 grams of organic tomato paste
400 ml of coconut milk
100 ml of water
1 ripe mango
For the Pickled Red Cabbage
125 ml red wine vinegar
125 ml water
1 tablespoon of honey or agave syrup
100 grams of red cabbage, finely sliced into strips
Nutri Notes
Curry, who doesn't love it? Especially when it's wonderfully spicy, it becomes irresistible to us. Whenever we crave a nice meal out, it quickly leads us to an Indian restaurant. We are truly fond of those fragrant flavors with all the fresh herbs. And, of course, the generous amount of chili pepper that gives it a spicy kick, irresistibly delicious. You really must try this spicy cauliflower curry!
Doesn't the curry become too spicy?
There's always a risk when making a spicy curry, of course. The danger is that it might lose all its taste because your tongue is on fire. We want to avoid that, so we've taken that into consideration. There are a few things you can do if your mouth is on fire. And no, drinking water is not the answer! It actually has the opposite effect and will only make the burning sensation worse. The solution is something sweet. That's why we add mango, to counterbalance the spicy element. This works very well, and you get to taste something else than just chili pepper.
If you find it adventurous, you can, of course, omit the chili pepper and add sambal yourself. Sambal is easy to make at home, allowing you to add spice to your meals in a controlled manner. We highly recommend this, as spicy food is very healthy for your body!
Equipment
Mixing bowl
Wok pan
Large baking sheet + parchment paper
Hand blender
Instructions
Preheat the oven to 180 degrees Celsius and melt ½ tablespoon of coconut oil.
Spread the sliced almonds over the baking sheet and bake them in the oven for 4 to 8 minutes until brown.
Then, on the parchment paper-lined baking sheet, toss the cauliflower florets with the melted coconut oil, garam masala, and a pinch of salt. Bake for 20 minutes in the oven until they are cooked (they can have a slight crunch).
For the pickled red cabbage, mix vinegar, water, and honey, and immerse the red cabbage in the mixture. Set it aside.
Finely chop the onion, garlic, ginger, pepper, and coriander. Roast the ground cumin seeds, coriander seeds, and fennel seeds in the dry, deep frying pan for about 1 minute. Stir regularly and, after 1 minute, add ½ tablespoon of coconut oil, turmeric, and the chopped ingredients. Cook for 3 to 5 minutes until everything is cooked.
Now, add the tomato paste and cook for an additional 30 seconds. Add the coconut milk and stir everything thoroughly. Tilt the pan and use an immersion blender until everything is finely ground. Let it simmer gently.
Cut the mango into small pieces.
Pour a layer of curry into a deep plate, place the mango in the middle, top it with some cauliflower florets, and finish with a small amount of pickled red cabbage and sliced almonds around it.
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