Tuesday, January 7, 2014


RECIPE from kwestiasmaku.com (with small modification)

Serves 2-3


400ml (good quality) coconut milk  - I like organic KINGFISHER
5 shallots,chopped
350g cauliflower, sliced into small wedges
3 cloves of garlic,crushed
1 chilli(or more if you like it more spicy), chopped
1 1/2 TBSP turmeric
1 1/2 TBSP cumin
1 TBSP coriander 
seeds from 3 cardamon pods
pinch of cinnamon 
pinch of freshly grated ginger
60-70 ml water
olive oil

Serve with: rice, basil and lime wedges


1.In a big pan fry onions with a little bit of olive oil for a couple of minutes.In a meantime steam a cauliflower ''al dente'' - when it's not quite soft yet.

2.In a small bowl mix herbs and spices:chilli,garlic,turmeric,cumin,coriander,cardamon seeds,cinnamon and ginger.Add water and mix into a smooth paste and mix it with the onions,still frying.

3. Spoon the coconut milk in and bring it to boil.The coconut milk that I use has to be mixed before use as the water separates from the coconut - it's normal! ;)

4.Season with salt and mix the cauliflower into curry.Let it cook until cauliflower is soft.


Cover 140g brown basmati rice with 450ml cold water.Bring to boil, then turn the heat down to minimum, season with salt and put the lid on. Cook for around 25-30 minutes, or until the water evaporated.Don't stir until ready ;)