Paleo Cauliflower and Yam Curry

Paleo Cauliflower and Yam Curry packs a serious flavour punch. It’s paleo, vegan and Whole 30-compliant, making it great for everyone!

Curry comes in all different shapes and sizes. The word ‘curry’ itself has quite a long and complicated history and eludes any precise definition. Depending on where you are in the world, you might encounter dozens if not hundreds of different varieties. A curry can be made with dried chilies or fresh chilies, chicken or fish, lamb or goat, veggies or more veggies… the list goes on.

This paleo version pairs cauliflower, everyone’s favorite fall vegetable, with Japanese yams in a golden, spicy and aromatic coconut milk sauce. The curry is garnished with a quick-and-easy coconut-cucumber ‘yogurt’ inspired by traditional Indian recipes. It’s packed with flavour, is vegan, paleo, low-glycemic and gluten-free, yet satisfying enough to be served as an entrée. Unlike much of the food you’ll encounter at your local Indian Buffet, this Cauliflower and Yam Curry won’t drag you down into into a food-coma! It can also be made ahead of time and reheated when needed since the flavours will continue to develop overnight. In fact, you may want to swap the skillet for a pot and double up on the ingredients since you’ll want to make enough for leftovers! Trust me, I speak from curry-withdrawal experience!

Give it a go and let me know what you think in the comments below.

Cheers,

Ronny

INGREDIENTS:

For the Curry:

1 head cauliflower – cut into florets

1 medium Japanese yam – peeled and cubed

1 cup onion – diced

2 large tomatoes – grated, drained of its juices and skins discarded

5 cloves garlic – roughly chopped

2 tbsp fresh ginger – grated

1 tsp coriander seed

1 tsp fennel seed

1 tsp cumin seed

1 tsp mustard seed

½ tsp garam masala

1 tsp turmeric powder

¾ tsp cayenne pepper

¼ tsp ground cardamom

2 tsp kosher salt

2 cups full-fat coconut milk

2 tbsp coconut oil

For the Coconut-Cucumber ‘Yogurt’

¼ coconut cream

juice of one lime

handful fresh coriander – finely chopped

1 small cucumber – peeled, seeds removed and thinly sliced width-wise

salt and pepper

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METHOD:

For the Coconut-Cucumber ‘Yogurt’

1. Add all ingredients to a small mixing bowl and stir thoroughly to combine.

For the Curry:

2. Set a large and deep skillet over medium-low heat and toast fennel seed, coriander seed and cumin seed for approximately 3-4 minutes. Transfer toasted spices to a mortar and pestle or spice grinder and grind to a powder – set aside.
3. In the same skillet, add 2 tbsp coconut oil and one tsp mustard seed. Once the mustard seeds begin to sizzle and pop, add the onion, garlic and ginger. Sautée for approximately 8-10 minutes, stirring regularly to avoid burning. If the pan dries out, simply add a bit more coconut oil.
4. Once the onion mixture has softened, add the garam masala, turmeric, cayenne, cardamom, salt and previously ground fennel, coriander and cumin seeds. Stir everything together and cook for no longer than 60 seconds.
5. Add the coconut milk, grated tomatoes, cauliflower florets and cubed yam. Stir everything thoroughly to combine.
6. Cover the skillet with a lid, drop the heat to low and simmer until the yams and cauliflower are fork-tender. Stir the curry occasionally to avoid burning.
7. Remove from heat and drizzle coconut-cucumber ‘yogurt’ overtop.