Brassicas blossom in winter-time and make a delicious addition to a curry, especially when roasted. Cauliflower is best roasted with spices and herbs can be added to rice or stew.
serves 3 to 4
ingredients
1 small head cauliflower or Romanesco
6 to 8 ounces brussels sprouts
2 to 3 tablespoons olive oil
2 teaspoon sea salt, divided
1 teaspoon freshly ground black pepper
4 tablespoons ghee
1 teaspoon black mustard seeds
15 to 20 kari leaves
1 cup minced white onion
1 teaspoon minced garlic
2 to 3 small potatoes
1 serrano pepper, minced
One 14-ounce can coconut milk
2 tablespoons grated unpeeled ginger
1 cup chopped herbs
instructions
Preheat the oven to 400°F. Trim the cauliflower and cut into 2-inch florets. Trim the brussels sprouts and cut each into 4 pieces. Toss both with olive oil, 1 teaspoon salt, and pepper and spread onto a baking sheet and bake for 25 to 30 minutes or until the vegetables are golden brown in color and cooked through.
In a medium sized Dutch oven or stockpot, heat the ghee and pop mustard seeds and kari leaves. Within 2 to 3 seconds, add the onions. Cook on high heat for 5 to 8 minutes or until the onions have sweated and start turning golden.
Cut the potatoes into 1-inch cubes and add to the onions along with the garlic, cooking on medium heat for another 4 to 5 minutes.
Add the serrano pepper, coconut milk, ginger, 1 teaspoon salt, and 2 cups of water. Bring the whole mixture to a boil, lower the heat and simmer for 10 to 12 minutes.
When the roasted vegetables are ready, slide them into the curry gently, top with herbs and serve.
notes & variations
If using Romanesco, to be able to keep the bright green color, be sure not to let it cook in the oven for too long.
Replace the ghee with olive or coconut oil for a plant-based version.
Kari leaves can be replaced with minced lemongrass or lemon leaf.
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