#peifemalechef

[chefilona]

Chef ILona Daniel: Cauliflower & Butternut Squash Coconut Kurma

I’ve been inspired by the cusine of Southern India of late. It’s lighter, packed with legumes like lentils and packs a tangy punch with tamarind. Cauliflower Kurma is a quintessential side dish that you will find on the Southern Indian table. This is where I took my inspo from. Now Cauliflower Kurma doesn’t have any co-stars in the dish and certainly no legumes, but I wanted to create a one pot, plant-based go-to curry. 

I have omitted curry leaves from the recipe as I know most of you will not readily have this on hand, but if you are willing to make a trip to the Asian grocer to pick some up it would be well worth it. I would use a few small sprigs and I would add them to the stage where you are sauteeing the onions along with the mustard seeds.

This recipe is great for the freezer. I used chickpeas here, but lentils would be wonderful. If you opted to red lentils and added additional water, your finished product would be more like a hearty soup. Other lentils which do not break apart as readily as red lentils would maintain the spirit of the recipe. You are also welcome to add other vegetables. I have taken my inspiration from a classic Southern Indian dish and have added my own twist to it; there is no reason you can’t do the same as well. Peas, tomatoes, collard greens, sweet potato, edamame, green beans, potatoes and corn would all be happy in this bright coconut-based curry!

CHEF ILONA DANIEL: Cauliflower, Butternut Squash & Chickpea Coconut Kurma

4 Tbsp vegetable/coconut oil

½ cup onion, finely sliced or diced

2 Tbsp each ginger and garlic, minced

2 tsp black mustard seeds

1 cinnamon stick

1 dried chili or 1 tsp cayenne

½ head cauliflower, cut into florets

1 ½ cups butternut squash, diced

2 tsp garam masala

2 tsp curry powder

2 cans coconut milk (plus some water to achieve desired consistency)

2 handfuls of chopped fresh spinach or ½ package frozen chopped spinach, drain

½ cup cilantro divided, ¼ cup for curry, ¼ cup for garnish

½ cup chopped cashews

Over medium heat, sweat the onion, ginger, garlic, mustard seeds, cinnamon stick and dried chili for 5 minutes. Add in cauliflower and continue to sweat for another 5 minutes. You are not looking to have any colour on the cauliflower. If needed, lower the heat and add another tablespoon of oil. Add in garam masala and curry powder and saute for a minute.

If you are using fresh butternut squash, add it in now. If using frozen butternut squash, leave it for the last 5 minutes of cooking. Add in coconut milk and stir to combine. If you find the mixture is too thick, add in some water to thin it out to your preference. Simmer the curry until the squash and the cauliflower are almost tender. Stir in and heat through chickpeas. Once chickpeas are warm and the vegetables are tender, stir through spinach and cilantro.

Serve topped with additional cilantro and cashews. Suitable for freezing.