75 Min
GF
Winter Vegetable Curry
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.
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.
Cook Time
75 Minutes
Serves
3
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
When the roasted vegetables are ready, slide them into the curry gently, top with herbs and serve.
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
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.
Tags:
75 Min
GF
Tags:
75 Min
GF
Stock Your Pantry
Ghee
$10
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