Cauliflower Curry With Garlic Butter Rice

This curry dish is very easy to adjust with your own choice of vegetables and spices. For an even easier version, you can replace the spices with a curry powder, but I like being able to adjust the individual spices. 

This serves 2-3 people.

Ingredients

For the curry:

Half a cauliflower(broken or cut into smaller pieces) 

1 onion(thinly sliced) 

~5 cloves of garlic(thinly sliced, ~half for the curry and half for the rice) 

Fresh chilli(I used some low-mid heat ones) 

1 tsp each;

  Turmeric

  Powdered ginger

  Cumin

  Coriander

  Cinnamon 

  Cloves

  Cardamom

  Whole mustard seeds

1/2 tsp cayenne pepper

1 can coconut milk

Salt and pepper to taste

Oil

For the rice

2 dl(0.85 cups) basmati rice

~2 tsp butter

Half of the garlic from the curry recipe

A pinch of salt

To garnish

Pickled red onions

Fresh cilantro

Shredded coconut

Get a large pan nice and hot on medium high heat, and add in a bit of oil. 

Add your cauliflower, a pinch of salt, and half of your spices, stir every once in a while, but not too much - you want a bit of caramelization on the cauliflower, but also to have your spices well distributed. Once you are happy with the color, put the mixture into a bowl and set aside. 

Turn the pan down to medium heat, add a bit more oil, and then the onions and a pinch of salt. Sauté at medium heat for a few minutes, then add garlic, chilli and the remaining spices. Sauté for another few minutes, then add your coconut milk.

Let it simmer, stirring a bit, until you are happy with the thickness. If you want it thicker, just let it simmer a bit more. Then mix in your cauliflower, taste and season to your taste with salt, pepper, and any of the spices.

Melt the butter in a pot over medium heat, then add the garlic and a pinch of salt, and sauté for about a minute before adding the rice. Stir the rice into the butter, then cover with water(to a level just above the rice). 

Bring to a boil, then turn the heat to low and cover with a lid. Check on them periodically, to see if they are done or need more water. 

When almost done (just taste some) remove from the heat and leave covered for about five minutes before serving. 

In a deep plate or a bowl, layer the rice with the curry on top. Add pickled red onions on one side, cilantro on another, then sprinkle with shredded coconut.