The Fine Cooking magazine from October/November has a nice feature on cauliflower. It includes ways to prep and prepare it along with a few recipes. This tart is one of those recipes. This curry is another. I have a thing for coconut and curry, and so I was drawn to this recipe immediately. I also love to find satisfying vegetarian dishes that we can work in to our meal schedule. My husband didn’t miss the meat at all. This one is a keeper.
There is quite a bit of chopping to be done, but it can all be done in advance and refrigerated until you’re ready to cook. Once that is taken care of, this dish comes together easily. You’re looking at 45 minutes cooking time in all, but more than half of that is simply simmering time. Thanks to that simmering time your house will smell amazing. The only downside there is that it will smell that way for hours, and waking up to the smells of curry you ate the night before isn’t amazing. But it is worth it!
This reheats really well, so it’s a good choice for those of you cooking for one or two. This will feed you for a couple of meals, and that’s definitely something I look for in a recipe these days. I love leftover night.
The spices are warm and subtle. The first taste is sweet and then the heat hits you at the end but is still more warm than spicy. I didn’t have black mustard seed, so I didn’t use them and I thought this was still wonderful. The coconut milk tones down the heat and adds sweetness as well as welcomed creaminess. I used a whole jalapeno with a few seeds and it wasn’t overwhelming at all. If you want it spicy make sure to use more of the seeds and membrane or even add a second jalapeno.
The garnishes are necessary, in my opinion. The yogurt is a nice cool contrast to the warm curry, the cilantro is the perfect herb to compliment the spices and the cashews add richness and crunch. We ate this with warm naan which is perfect for soaking up the sauce. Serving this on top of rice would also be delicious (and stretch it a bit). I hope you try this dish! My mouth is watering right now as I think about it and I’m considering getting some out of the fridge…and it’s 8 in the morning. So you know it’s good.
2 tablespoons of butter + 1 tablespoon vegetable oil (use ghee if you have it)
1 onion, cut into large dice
2 red bell peppers (you could also use orange or yellow)
1 jalapeno, chopped fine (as many or as few seeds as you’d like)
1 2-inch piece of ginger, chopped fine (about 2 tablespoons)
1 tablespoon curry powder
2 teaspoons cumin seed
1 cinnamon stick (2 inches)
1 teaspoon salt
1 28-ounce can diced tomatoes
1/2 cup water
1/4 cup raisins
2 cloves garlic, smashed
1 can coconut milk
juice of 1/2 lemon
1 head cauliflower, cut into 1-2 inch florets
fresh chopped cilantro
naan or rice for serving
Heat butter and oil in a large skillet over medium-high heat. Add the onions, peppers, jalapeno, ginger, curry, cumin, cinnamon stick and salt. Cook, stirring occasionally, until vegetables begin to soften and brown a bit.
Add in the garlic and cook for 30 seconds, then add the tomatoes, water and raisins. Bring to a simmer and cook for about 10 minutes.
Stir in the coconut milk and 2 teaspoons of lemon juice. Bring to a simmer, then lower the heat and cook until thickened, 10-15 minutes.
Add in the cauliflower and mix together. Cover. keep the heat on low and cook until cauliflower is tender, about 15 minutes.
Remove the cinnamon stick. Season with salt and lemon juice. Serve with yogurt, cashews and cilantro.
I might have a little bit of an obsession with coconut and pineapple at the moment. These ice cream sundaes, the coconut milk and honey lotion I bought yesterday and these popsicles make me wonder if I have a problem. Maybe it’s the thought of summer and I’m just trying to mentally transport myself somewhere sunny and tropical. And maybe it’s a pregnancy craving thing. Either way, I’m ok with it. And I’m totally ok with these pina colada-like popsicles. They’re refreshing, the ingredient list is short and they take almost no time to make! If you haven’t tried making your own popsicles (like me up until I made these) you should try it!
All you need for these is a can of coconut milk, a small can of crushed pineapple, a little vanilla and a little sugar. Mix it up, pour the mixture into popsicle molds and pop them into the freezer until they’re frozen solid. That’s all there is to it! Then you can sit outside and eat one of these and pretend you’re at the beach somewhere. Maybe put on some island music, wear a big floppy hat and put your feet in your kid’s sandbox for added effect.
Betsy couldn’t resist trying these, and I was surprised how much she liked it. She enjoyed her bite so much that I had to go get myself another one because there was no way I was going to pry it from her hands.
I found these popsicle molds at World Market. I like that they have the built in drip catchers, it’s perfect for my kids who get all kinds of bothered when their hands start to get messy. And really it’s a good thing for adults, too! To unmold them after a full 24 hours in the freezer I had to run them under warm water and occasionally wiggle the sticks until they were ready to come loose. Overall I was pleased with the $5 purchase.
The texture of these popsicles is creamy thanks to the luscious coconut milk, but with just enough chew from the pineapple to make them interesting. I found one tablespoon of sugar to be enough sweetness, but if you like things sweeter you could add another tablespoon. These are also really satisfying because of the coconut milk. It’s almost like eating ice cream. Do you have a favorite at-home popsicle recipe? I’d love to hear about it!
Coconut Milk and Pineapple Popsicles
Makes 6 pops
1 can of full fat coconut milk
1 small can (8 ounces) crushed pineapple
2 teaspoons of vanilla extract
1 tablespoon granulated sugar
Whisk all the ingredients together in a bowl.
Pour mixture into the popsicle molds.
Freeze for at least 8 hours or until frozen solid.
Unmold by letting popsicles warm up on the counter, or by running molds under warm water (without letting water get into the tops of the mold) wiggling sticks occasionally to see if they’ve thawed enough to remove easily.
Happy Friday! Just have to point out that this is my 3rd post of the week! I don’t anticipate every week being this productive, but I am glad to start the year off tackling some of my blogging goals. Now for a yummy, fast and simple recipe for your weekend…
With half a bag of cranberries still in my fridge, and some ideas brewing for what to do to this muffin recipe, I whipped these up during nap time. Using pineapple juice in the last muffins led me to the thought of coconut and I just so happened to have both coconut oil and coconut milk in my pantry. Just like last time I wished I’d had a can of crushed pineapple to add in. Maybe I’ll get around to making a tropical cranberry muffin one of these days. But that would involve me buying another bag of cranberries and then having leftovers after making the muffins which would then require me to make something else with cranberries. I might have to put it on hold until next holiday season. I might be muffin-ed out.
I’ve sung the praises of coconut oil before. This zucchini bread is one of my favorite things. Coconut oil behaves pretty much the same as oil and butter in a baked good. But it’s rock hard at temps at which vegetable oil is liquid and butter is spreadable. It remains solid until is reaches temperatures above 76°F. I warmed it in the microwave before using it in this recipe. I keep muffins and breads in the fridge unless I know they’re going to be eaten within a couple of days to keep them from going bad. With the coconut oil in the muffins they come out of the fridge very hard. A quick warm up in the microwave and they become nice and soft and ready to devour. I found some great information on this blog about using coconut oil and its health benefits. I’d never thought about cutting in to pastry dough!
Coconut is a main and noticeable ingredient in these muffins. There’s coconut oil, milk and flakes. So the coconut averse may not be into these. If you do want the benefits of the coconut oil, just sub milk or buttermilk and leave out the coconut flakes. The coconut oil alone shouldn’t make a coconut hater turn up their nose, but I don’t find coconut oil alone to be too coconutty, especially after being baked into something. Correct me if I am wrong!
On another note, I got this wonderful spreader for Christmas from my mother-in-law. “No such things as too much butter” is definitely something I find to be true. You can get your own at For Such a Time Designs on Etsy. She hand stamps pieces of flatware and I’ve been perusing her site quite a bit lately. Check her out!
Coconut Cranberry Muffins
1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup coconut oil, warmed to liquid
3/4 cup lite coconut milk, shake the can before opening and measuring
1 cup fresh cranberries, roughly chopped
1/2 cup sweetened flaked coconut
Preheat oven to 400°F.
Grease and sugar a 12-cup muffin tin.
Combine flour, powder and salt in a small bowl and set aside.
Beat sugar and coconut oil until combined, then beat in coconut milk and egg.
Add flour mixture to the liquid ingredients and mix just to combine.
Fold in the cranberries and flaked coconut.
Divide batter equally among the cups. Sprinkle with raw sugar or flaked coconut.
Bake for 15-20 minutes until a toothpick comes out clean. Let cool for a few minutes in the pan before transferring to a rack to cool completely.