A quick and heartwarming dish: this cauliflower curry with naan is perfect for drizzly days. It is on the table in just twenty minutes and you will make yourself (and your company) incredibly happy with this.
Cauliflower curry with naan
20 minutes
Cauliflower is versatile
Cauliflower is generally a rather modest vegetable that you were actually served from childhood alongside boiled potatoes a a piece of meat. The cauliflower shines silently on our plates without much fuss. But behind that simple appearance is a world of possibilities. By the way, did you know that cauliflower comes in different colors, including purple and green? A rainbow on your plate!
The name "cauliflower" is somewhat misleading because it is actually the compact flower bud of the plant before it fully blooms. This is what gives us those beautiful, creamy white buds. Cauliflower has a talent for adapting to all kinds of culinary experiments. It can be roasted into crunchy, golden pieces, mashed into a velvety smooth puree or even used as a base for (gluten-free) pizza!
What makes cauliflower perhaps most special is its ability to steal the show in a huge variety of dishes. You can use cauliflower in sauces, pastas, curries, traybakes, tacos, stews, casseroles and so on. For example, also try these delicious cauliflower tacos or this cauliflower mash with halloumi.
Cauliflower curry with naan
You can really make me happy any day or night with a creamy, steaming curry. If I have the time, I prefer to let a curry simmer for a few hours with lots of different seasonings. But even I sometimes have less desire or time to cook and that's when this quick cauliflower curry with naan is a godsend. I use strained tomatoes and coconut milk as a base along with garam masala. These three ingredients make for a delicious, spicy and creamy sauce. I personally use this pot from Euroma, but you can find many more different brands and varieties in the supermarket or toko. When choosing the strained tomatoes, make sure you take a brand that only uses 100% tomatoes, with no other additives. This is mega unnecessary as you add your own seasonings. I would additionally use creamy coconut milk for an extra creamy texture.
What you need:
2
2 naans
fresh or supermarket
500 gr cauliflower florets
200 gr chickpeas
1 white onion
400 ml sieved tomatoes
200 ml coconut milk
+ extra for garnish
2 tbsp garam masala
fresh cilantro or parsley
salt and pepper
olive oil
What to do:
1
Chop the onion. Heat some olive oil in a pan and fry the onion in it. Then add the cauliflower florets with half of the garam masala and fry for 2 minutes.
2
Then add the strained tomatoes, coconut milk and remaining garam masala along with a pinch of salt and pepper. Mix well and turn the heat down to low. Put the lid on the pan and let steam for 15 minutes. Stir occasionally. For the last 3 minutes, add the chickpeas and heat for a moment.
3
Heat the naan according to the package directions.
4
Divide the curry among plates and serve with the naan. Garnish with cilantro, extra coconut milk and pepper.
5
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
