Cauliflower Curry

Chef’s Handyman’s favorite: Orange combines the energy of red and the happiness of yellow. The color represents also creativity. Let’s start the week with the color orange, followed by a tasty cauliflower curry.

Shopping list for 4 serves:
Vegetable: 800 g or 26 oz. cauliflower (about 2)
Dried Fruits and Nuts: 50 g or 1.5 oz. cashews, 50 g or 1.5 oz. dried apricots
Asia Ingredients: 3 tbsp. curry paste, 2.5-3.5 dl or 1-1.5 cups coconut milk
Herbs: 1 bunch chervil, 12 nasturtium flowers
Spices: 1 tbsp. black cumin, 1 tbsp. jeera, 1 tbsp. ras-el-hanout, salt, black pepper

Directions, for the curry, cut cauliflower into pieces. Cook in salt water until soft, drain cauliflower or steam the vegetable. Heat olive oil in a non-sticking frying-pan. Add curry and spices. Simmer on medium heat for 2 minutes. Add coconut milk and cook for another 5 minutes. Roast the cashews without oil in a non-sticking frying-pan. To finish, add the vegetable to combine with the nuts, apricots and the curry sauce.

Place the cauliflower curry into cups. Garnish with chervil, black cumin and the nasturtium flowers. Serve with rice.

Start with happiness, energy and creativity into the week, yours Chef’s Handyman team.