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Cauliflower Coconut Curry: Vegan

January 29, 2018

This is an edited version on Vij's Family Chicken Curry  which I have posted below & included my edits for what I do for the Vegan Cauliflower Version. I LOVE this recipe because it is such a simple curry recipe for those starting to make curry from scratch. Also it's super easy to edit and create your own spin from. In our January Cooking Tutorial, we covered Curry. This was the recipe I featured and the meal / dish I prepared. The tutorial covered how to make curry and the most important techniques for making good curry.

 

 

 

 

 

My 2 pieces of advise:

#1 - Use good quality ingredients: Its so simple to make curry and doesn't require a lot of skill however its all in the ingredients. If you use a few good quality ingredients, you will get a really good curry.

#2 - Give it TIME! Curry is all about taking the time, not rushing the process (like browning the onions) and giving it time to sit, cook down and rest. You'll find in this recipe below, it's super quick to prep and even serve on the table, but if you give it time to stew, let the flavours melt together and even sit overnight, the flavours just get better!

 

The Original Recipe:

Vij Family’s Chicken Curry

Makes: 6 servings

Preparation time: about 90 minutes (but 30 minutes cooling time in middle)

½ cup (125 mL) canola oil (I will use olive oil or coconut oil instead)

2 cups (500 mL) finely chopped onions (2 large)

 3-inch (7.5-cm) stick of cinnamon

 3 tbsp (45 mL) finely chopped garlic (I like to use double this amount of garlic)

2 tbsp (30 mL) chopped ginger (I like to double the ginger)

2 cups (500 mL) chopped tomatoes (2 large)

1 tbsp (15 mL) salt

½ tsp (2.5 mL) ground black pepper

1 tsp (5 mL) turmeric

1 tbsp (15 mL) ground cumin

1 tbsp (15 mL) ground coriander (grind it fresh!)

1 tbsp (15 mL) garam masala (make your own! See Recipe Here)

½ tsp (2.5 mL) ground cayenne pepper

3 lbs (1.4 kg) bone-in chicken thighs (EDIT: Cauliflower 1-2 heads)

1 cup (250 mL) sour cream, stirred (EDIT: 1 Can Coconut Milk)

2 cups (500 mL) water (EDIT: I only add 1/2 cup of water towards the end)

½ cup (125 mL) chopped cilantro (including stems)

  1. In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for 5 to 8 minutes. Add garlic and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 5 minutes, or until the oil separates from the masala.

  2. MELISSA's EDITED STEPS FOR CAULIFLOWER: Follow the directions above, you will basically be completing the curry before moving to the original directions which is adding chicken. Once everything has been added and stewed together, add your 1/2 Cup of water and 1 can of Coconut Milk, stir & continue to cook on low. To  speed up the process and make for perfectly cooked Cauliflower, I pressure cook it for 1 min (in digital pressure cooker, I use a Salton). 1-2 Heads of trimmed cauliflower using just the florets, add 1 cup of water w/ cauliflower on pressure setting for 1 min. Once cauliflower is done, add it directly to the curry including any water left behind in the cooker. Mix well together and turn off heat, allow pot to sit for 1 hour so cauliflower soaks up the flavour. Also fantastic the next day reheated. For original recipe, continue the next steps for chicken.

  3. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.

  4. Transfer cooled chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro ( i will also add this right before I add the cauliflower for the vegan version)

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