Cauliflower Puree with Coconut and Curry
2 servings
35 minutes
Cauliflower puree with coconut and curry is a delicate and aromatic dish from Indian cuisine. It combines the softness of cauliflower, the creamy texture of coconut milk, and the spiciness of curry, creating a perfect harmony of flavors. Cashews add a nutty note that makes the dish rich and nutritious. Historically, curry was used in India as a symbol of spice wealth, giving depth and warmth to every dish. This puree can be served as a standalone dish or used as a side for rice and vegetables. Light yet filling, it is perfect for those seeking something exotic but simple to prepare.
1
Divide the cauliflower into florets and place them in a pot. Add cashews (preferably crushed). Pour in 180 ml of coconut milk.
- Cauliflower: 700 g
- Cashews: 35 g
- Coconut milk: 180 ml
2
Place the pot on high heat and bring to a boil. As soon as it boils, reduce the heat and cover with a lid. Cook on low heat for 20 minutes, stirring constantly.
3
Remove the pot from the heat, add 2 pinches of salt and curry powder. Mash the finished dish into a puree with a fork.
- Salt: pinch
- Curry powder: pinch
4
You can add more salt and a little curry to taste.
- Salt: pinch
- Curry powder: pinch
