Serves: 4 – 6 with rice

Back from a week in New Caledonia and far too much fine French food (is there such a thing), we were down for a late Friday afternoon curry.

Enter the always-reliable Ajoy Joshi with an absolutely moorish cauliflower curry.

Simple, though packed with flavour and wonderful spice.

The sliced ginger are just an added benefit.

If you’re after a cleaner Indian vegetable to go alongside a great curry – I cooked this incredible Doi Murgi (Bangladeshi Yoghurt Chicken Curry) by Dina Begum – this is it.

And yes, I know Indian and Bangladeshi cuisines are different, though these two paired perfectly.

Ingredients

1 1/2 tsp coriander seeds
1/2 c vegetable oil
1 pinch powdered asafoetida
1 tsp cumin seeds
1kg cauliflower, cut into small florets with long stems attached
1 tsp salt
1/2 tsp chilli powder
3cm piece fresh ginger, peeled and sliced thinly
1/2 tsp ground turmeric
1/2 tsp garam masala
1 tbs fresh lemon juice
2 tbsp plain whole-milk yoghurt
2 tbsp fresh coriander, chopped

Method

1. In a spice grinder, grind coriander seeds. Set aside.
2. In a wok or deep frying pan, heat oil over medium heat. When oil is hot, add asafoetida and cumin and cook, stirring for 20 seconds. Add cauliflower florets, cover and cook until they start to soften.
3. Uncover and cook, stirring for 2 minutes. Then cover and cook until florets start to brown. Once again, uncover and cook, stirring, for 2 minutes. Finally, cover and cook for 1 – 2 minutes more. (The cauliflower should be golden-brown.)
4. Reduce heat to low and add salt, chilli powder, ginger, ground coriander, turmeric, garam masala, lemon juice and yoghurt. Mix well and cook, tossing for 2 minutes to blend the flavours.
5. Serve immediately sprinkled with the coriander.