Cooking with Chef Marcus Samuelsson: Cauliflower Curry Recipe

 

Curries are a mainstay in my kitchen. When in doubt, I bust out a curry and all is right in my world. Hubby emphatically agrees. Whether it be a coconut curry, a tomato based one or just a simply spiced affair, curries have long been my salvation when I need something quick, tasty, and relatively painless.

While it may look like a very long list of ingredients I can assure you this is not a complicated or lengthy recipe and one of the best things about it is that most of these items will most likely already be in your kitchen. Aside from perhaps a few of the spices, this should be a go-to meal for most people – show me a person who doesn’t stock potato and cauliflower on a weekly basis.

The only slightly unusual addition is the fennel. I would heed an educated guess that there are a number of you out there who’ve not yet experienced the greatness of this rather strange looking bulb.

I avoided fennel for years. To be perfectly honest, I hadn’t a clue what to do with it or which dishes I should be using it in. Then I discovered it was fantastic for bad circulation (from which my Husband suffers) and I made the decision to brave the bulb and use it in a curry – after all, I’d been using fennel seeds in curries for years anyway.

Since then I haven’t looked back and now freely use fennel in a multitude of dishes including warm salads. It lends a beautifully fragrant, yet not overpowering, taste to any dish in which it is used and for this particular curry it is a vital component. Just remember to slice it as thinly as possible (this is key!) – it should play a supporting role, not the main feature.

I’d be bold enough to say this dish is in my top five curries and for anyone wanting to exchange meat for vegetables this Meatless Monday, this, in my humble opinion, is as good at it gets.

Cauliflower Curry Recipe

Ingredients:
1/2 onion
1/2 fennel bulb
2 garlic cloves
1/2 large chili
thumbsized piece of ginger
4 or 5 salad potatoes
1 head cauliflower cut into florets
1 heaped tsp garam masala
1 scant tsp tumeric
1/2 tsp ground coriander
1/2 tsp allspice
1 tbsp tomato puree
1 tsp vegetable bouillon granules
4 leave of cavolo nero or kale
small punch finely chopped flat leaf parsley
salt and pepper
oil

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Source: www.marcussamuelsson.com