Cauliflower Green Bean Curry Recipes
GOAN ROAST CAULIFLOWER & GREEN BEAN CURRY RECIPE
In India you'll see many more masala spice blends than are easily available here. In this Goan curry you would typically use a fiery masala spice mix along with the milder red Kashmiri chilli powder. Instead we've used chilli powder to bring heat, along with more widely available garam masala. The ground cashew nuts add richness and give balance to the chilli heat and sour tamarind. Tamarind paste is available in so many different formats and concentrations. The recipe below uses tamarind paste from a 454g plastic tub available from here. If instead yours is in a small glass jar, start with 2 tsp instead of 2 tbsp and add more to taste. To learn more about tamarind and how to use it, check out our guide here.
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Time 1h
Yield 2 servings
Number Of Ingredients 18
Steps:
- Roast Cauliflower & Green Bean Curry Method Start by tossing cauliflower florets in sunflower oil and a good pinch of salt and roast at 200°C / 180°C fan for 25 minutes, or until starting to colour. Set aside. Top and tail green beans and cut into two equal lengths. Cook in salted boiling water for 4 minutes and drain. In a wide-bottomed saucepan, heat coconut oil over a medium to high heat. Tip in the red onions and medium tomatoes, curry leaves (optional), cloves of garlic, and thumb of root ginger. Fry for 10 minutes, stirring regularly. Lower the heat and add the garam masala, Kashmiri chilli powder, hot chilli powder, ground coriander, turmeric powder and salt and fry for 2-3 minutes until fragrant. Add the water and tamarind paste. Stir in the cashew nuts, finely ground in a food processor. Cover with a lid and simmer for 10 minutes. Taste for seasoning, adjusting if necessary. Stir in the roast cauliflower and green beans and simmer for a further few minutes until the beans are cooked and the cauliflower is warmed through. Garnish with chopped coriander and serve with cooked white rice, and warmed Indian flat breads if you have them. © Speciality Cooking Supplies Limited 2022
CAULIFLOWER AND ASIAN LONG BEANS IN GREEN CURRY AND KAFFIR LIME LEAVES
Steps:
- In a large saucepan, heat the oil and add the onion, ginger and garlic. Cook until softened. Add the curry paste and lemon grass. Pour in one cup of coconut milk, lime leaves, fish sauce and sugar. Bring the sauce to a boil and add the cauliflower. Stir well and cook for 5 minutes. Reduce the heat to a simmer and add the eggplants, long beans, chili and remaining cup of coconut milk.
- The mixture is done when the eggplant it cooked through yet retains its firmness. Season to taste and add cilantro leaves, retaining a few for garnish.
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