Roasted cauliflower and chickpeas make this mild coconut curry hearty enough for a main course. Lime and coriander keep the creamy sauce fresh; serve with rice to soak it up.
In this curry, the flavor starts with the cauliflower, not the sauce. Frying the florets in a hot pan first gives them browned edges and a slightly nutty flavor. Cook them in batches: if the pan is too full, moisture will be released and the florets will steam rather than brown. They don't need to be cooked through at this stage; that happens later in the coconut milk.
Onion, ginger and garlic make a simple aromatic base. Cumin adds a warm, earthy note, and a small amount of chili brings a little heat without overpowering the mild coconut sauce. Turmeric adds color and a gentle earthy flavor, but it isn't a dominant spice. Fry the spices briefly before adding the coconut milk. This helps their aromas spread through the oil and the sauce.
Use full-fat coconut milk for a sauce that coats the cauliflower. A lighter version works too, but the sauce will be thinner; if needed, simmer it a little longer uncovered. Canned chickpeas are handy: rinse and drain them before adding them to the pan. They take on some flavor as they simmer and make the dish more filling. Stir gently so the cauliflower florets stay intact.
Cauliflower is widely available in the Netherlands, especially in the cooler months, but it is usually easy to find out of season too. Choose a firm head with compact, pale florets. Cut larger pieces to roughly the same size as the smaller ones so they cook at the same time. The aim is tender cauliflower with a little bite, not florets that fall apart. After simmering, check a thick piece by piercing it with a small knife.
Add the lime juice at the very end: its fresh acidity makes the creamy sauce taste lighter. Then taste for salt and chili too, since coconut milk can mellow flavors. Fresh coriander adds a herby, green note; if you don't like it, leave it out and serve with a little extra lime. Serve the curry with basmati rice or flatbread. Cool leftovers quickly, store covered in the fridge and reheat thoroughly within two days; if the sauce has thickened, add a splash of water when reheating.
Cook the basmati rice according to the package directions. Keep covered and warm while you make the curry.
Heat 1 tablespoon of oil in a wide, heavy-based pan over medium-high to high heat. Fry the cauliflower florets in two batches, 4–5 minutes each, until browned in spots. Transfer from the pan and set aside.
Reduce the heat to medium-low and add the remaining tablespoon of oil. Fry the onion for 5 minutes until soft. Stir in the garlic, ginger, cumin, turmeric and chili and fry for 1 minute.
Pour the coconut milk and vegetable stock into the pan. Stir in the salt and add the cauliflower and chickpeas. Bring gently to a boil, reduce the heat to low and simmer uncovered for 12–15 minutes. Stir gently from time to time; the cauliflower should be tender but still hold its shape.
Stir the lime juice and zest into the curry. Taste and add more salt or lime juice if needed. Stir in the coriander just before serving and serve with the rice.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.