Cauliflower and Almond Curry

Ingredients

1 cup (120 g) almond meal
1 Tbs ghee
2 brown onions, cut into wedges
2 stems curry leaves
2 tsp finely grated ginger
6 curry leaves, extra
1 long green chilli, seeded, finely chopped (optional)
1/3 cup (100 g) tikka curry paste
1 cauliflower, cut into large florets
1 eggplant, coarsely chopped
1/2 cup (125mL) pouring (pure) cream
1 tsp garam masala
1/4 cup (20 g) flaked almonds, toasted
1/4 cup coriander leaves

Method

Combine the almond meal with 1 cup (250mL) cold water in a large bowl. Set aside for 1 hour to soak.

Melt the ghee in a large saucepan over medium heat. Add the onion and curry leaf stems. Cook, stirring, for 5 minutes or until the onion softens. Transfer the curry leaf stems to a plate lined with paper towel.

Add ginger, extra curry leaves and chilli, if using, to the onion in the pan. Cook for 1 minute or until aromatic. Add the curry paste and cook, stirring, for 1 minute or until the mixture is aromatic.

Add the cauliflower, eggplant, almond mixture and cream to the curry paste mixture in the pan. Cook, partially covered, stirring occasionally, for 15 minutes or until cauliflower is tender. Season. Add the garam masala. Stir to combine.

Sprinkle the curry with the flaked almonds and coriander. Top with the reserved curry leaf stems and season to serve.

Serve with steamed basmati rice.

Credits: Coles

Photo Credits: Coles