Cauliflower Curry with Coconut Milk

This dish is quite unassuming. It's simple, both in ingredients, and in execution. It's warm, comforting and subtly rich, and I LOVE it. It's very comforting - I love one-bowl dishes, and I especially love that the rice is cooked in the curry, rather than on the side.

I came across a recipe at Closet Cooking, but decided to omit the chili to make a gentler dish. I used a bit more coconut milk as well, and added some other spices. It turned out to be a real winner for me, even though the rest of the family was less enthusiastic. No problems - that meant more leftovers for me - and the leftovers were very, very good indeed!

As I was cooking, it occurred to me that this is actually a vegan dish. Not by intention, but perhaps a happy coincidence.

Cauliflower Curry with Coconut Milk

1 yellow onion, diced
1 small head of cauliflower, divided into florets
1 garlic clove, minced
1 tbsp fresh ginger, minced
250 ml basmati rice
250 ml water
400 ml coconut milk (one can)
1 tsp garam masala
1/2 tsp cumin
pinch of cinnamon
salt
oil for frying
to serve: toasted almonds, fresh coriander

Fry the onion in a little oil until slightly softened, and transfer to a medium saucepan. Fry the cauliflower in some oil until browned - five minutes or so - and add that too to the saucepan. Fry ginger and garlic in oil very briefly - 30 seconds perhaps - and then add to the saucepan. Now add the rice, water, coconut milk and all the spices. Bring to a boil. Cover with a lid and lower the heat. Let the pot simmer for about 20 minutes, or until the rice is soft and the cauliflower is cooked through.

Serve in bowls, with toasted almonds and fresh coriander.

Recipe in Swedish:
Blomkålscurry med kokosmjölk