Cauliflower, fenugreek and mint curry
I like to peel back the layers of stuffed okra and nibble on them. I have a bit on an obsession with black head removal and I have never drunk a cup of tea or coffee, not a full one anyway. I never dance, not at parties not in the house and I like reading about reincarnation and have books on Dr. Stevenson’s work on the subject, documenting case studies. I never went to clubs in my university days and I actually enjoyed childbirth. It is true. Go on, say it if you haven’t already…I know, I must be weird.
I am weird, aren’t you? But now, I love sharing my unusual recipes with you. This one emerged from a visit to the Indian grocers. My toddler and I chat about each of the ingredients. He went over and picked some fresh dill and told me that it smells yummy. We looked at parsley and it didn’t do anything scent-wise but the aromas of the fenugreek and mint wafted the most impactful smack of green freshness and as I got a good whiff of them together, I thought, actually…they work pretty well together. I have never had these two ingredients cooked together in this way, but let me tell you…It is strong. It is also pretty healthy and nutritious as far as curry goes.
One medium head of cauliflower cut into florets
One medium onion, thinly sliced
200g fenugreek, leaves (or one bunch) removed
50g fresh mint leaves
2 tsp. tomato puree
1 tsp. cumin seeds
2 cloves of garlic
¾ tsp. garam masala
½ lemon, squeezed
Salt to taste
2 green chillies slit open and halved
1 tsp. coriander powder
¼ tsp. mustard seeds
1 tsp. cumin powder
½ tsp. ground turmeric
2 tbsp. cooking oil
- Finely chop the mint and fenugreek leaves together or use a food processor for a finer texture.
- Heat the oil in a deep pan and add the cumin, chillies and mustard seeds, then allow them to sizzle.
- Add onion, salt and turmeric and then sauté the onion until it starts to soften before adding the garlic. Cook for a further minute before introducing the cauliflower, fenugreek leaves and mint leaves.
- Sprinkle in the salt, garam masala and the coriander and cumin powders. Mix the curry well and then squeeze in the lemon juice and then incorporate the tomato puree.
- Cover and cook the curry until the cauliflower is soft enough to pierce.
- Serve hot and steaming with chapatti and lashings of cool yoghurt.