| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 147 | 8g | 1g | 17g |
| sugars | fibre | protein | salt |
| 6g | 5g | 6g | 1.2g |
When fragrant spices meet bold flavors and a beautiful array of vegetables, culinary bliss is sure to follow. One embodiment of this truth is presented in the form of Cauliflower and Cress Curry. As someone whose culinary journey has been steeped in the delicious warmth of Southern cooking and the bold, exciting flavors of West African dishes, this recipe holds a special place in my heart.
The fusion of the humble cauliflower, brought to life with a blend of spices and fresh watercress, creates a soul-satisfying dish that feels like the culinary equivalent of a caring hug. My parents, burgeoning with stories and recipes from Nigeria, found joy in merging the heat of African spices with the rich depth of Southern flavors. It’s an element infusion that this recipe captures beautifully.
The Spice-Driven Symphony
The heart of this recipe is its spices – the curry powder, turmeric, cumin, and coriander come together to form the perfect harmony. Not to mention, they come packed with health benefits. From the anti-inflammatory properties of turmeric (source) to the digestive aid offered by cumin (source), this blast of flavors doesn’t just tantalize the tastebuds, it nourishes the body too.
Perfect Pairs
Cauliflower and Cress Curry is a versatile recipe that pairs well with a multitude of dishes. For a hearty meal, it can be served with a side of brown rice or quinoa. Alternatively, you might enjoy it with a simple flatbread or garlic naan for a comforting homestyle dinner. If you’re familiar with West African Peanut Soup, you’ll find that the flavor profiles complement each other particularly well, each dish’s bold spices echoing the other.
What I love most about this recipe though is how effortlessly it bridges my two worlds. It brings Southern warmth and West African spice together, offering not just a delectable meal, but also a taste of love and culture. It’s a vegetarian delicacy that reflects the culmination of my culinary roots, and I hope it brings as much joy to your table as it does mine.
What You’ll Need
- 2 tablespoons olive oil
- 1 large cauliflower, cut into florets
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 tablespoon turmeric
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 2 cups diced tomatoes
- 1 cup vegetable broth
- 3 tablespoons lemon juice
- 1/2 cup chopped fresh watercress
- Salt to taste
- Crushed red pepper flakes to taste
Method
Step One
Pour two tablespoons of olive oil into a large pot and heat it over medium heat. Add the finely chopped onion and minced garlic to the pot. Stir the ingredients and cook them until the onion becomes translucent.
Step Two
To the pot, add 1 tablespoon of freshly grated ginger, 1 tablespoon of curry powder, 1/2 tablespoon of turmeric, 1/2 tablespoon of ground cumin, and 1/2 tablespoon of ground coriander. Stir all the spices well and let it cook for another minute on the stove.
Step Three
Include the cauliflower florets to the spice mixture in the pot. Cook, stirring frequently, until the cauliflower starts to brown slightly. This should take approximately 5 minutes.
Step Four
To the pot, add 2 cups of diced tomatoes along with 1 cup of vegetable broth. Stir well, and allow the mixture to cook under low heat until the cauliflower is tender, about 15 to 20 minutes.
Step Five
After the cauliflower is tender, add 3 tablespoons of lemon juice, 1/2 cup of chopped fresh watercress, salt, and crushed red pepper flakes according to your taste. Stir and let everything simmer for a few more minutes, making sure all the flavors combine well.
Step Six
Thoroughly check the seasoning and adjust if needed. Serve the Cauliflower and Cress Curry while hot. Enjoy it with some warm bread or rice, as you prefer.
