Tomato Curry with Creamy Coconut Cauliflower "Rice"

Tomato Curry with Creamy Coconut Cauliflower “Rice”

Adapted from Nigella Kitchen: Recipes from the Hearth of the Home

Ingredients

Serves 6

Tomato Curry

2 large onions, finely chopped

4 cloves garlic, chopped

2 lb / 900 gr cherry tomatoes, halved

2 cups / 9 oz / 255 gr frozen peas

2 tablespoons olive oil

1 teaspoon fine grain sea salt

2 teaspoons turmeric

1 teaspoon ground mustard

1 teaspoon hot chili powder

1 teaspoon garam masala

Creamy Coconut Cauliflower “Rice”

1 large head cauliflower, cut into florets

1 13.5 oz / 400 ml container full fat coconut milk

1 tablespoon coconut oil

½ teaspoon fine grain sea salt

Directions

Tomato Curry

Heat in a casserole (or pan) over medium heat the olive oil. Add the onions and salt and saute’ for about 10 to 12 minutes, stirring often, until translucent and lightly colored (if they start to brown reduce the heat to low).

Stir in chopped garlic and saute’ for another 4 minutes. Add all the spices at once and saute’ for another 3 minutes, until spices are toasted and fragrant. Turn off the heat, this is your curry paste. Now you can leave it as it is, but for a smoother paste (which is what I like) transfer to a blender or food processor and pulse until pureed and creamy.

Return the curry paste to the casserole, add the chopped tomatoes, cover with a lid and cook over low heat for 20 to 25 minutes.

In the meantime, cook the peas in boiling salted water (as usual), drain and add to the tomato curry for the last 5 minutes cooking time. By all means cook the peas directly in the tomato curry, but be prepared to sacrifice both the vivid red of the tomatoes and the bright green of the peas.

Creamy Coconut Cauliflower “Rice”

In a food processor with the blade inserted rice the cauliflower florets in batches. You want the cauliflower to be evenly chopped but not pulverized.

Alternatively you can use a hand grater, but I imagine it would take quite a bit of time.

In a large skillet over medium heat melt the coconut oil. Add the cauliflower rice and saute’ for 3 to 4 minutes, stirring constantly.

Add the coconut milk and salt, and cook for about 6 to 7 minutes, or until the cauliflower is tender but not mushy and has absorbed the coconut milk. I like the cauliflower rice to be a bit crunchy (like if it was brown rice) but if you prefer a softer texture cook it more.

Before serving, sprinkle some chopped cilantro over the tomato curry and serve with the creamy coconut cauliflower rice. Or pack into containers for a week full of lunches!