To help navigate the dreariest months of the year, chef Ryan Riley is offering a weekly dose of culinary solace from his personal collection of favourite comfort dishes. This week, he highlights a cauliflower and potato coconut curry, a vibrant and soothing meal designed to bring joy and warmth to even the weariest of days.
The Healing Power of a Simple Curry
Never underestimate the restorative magic of a well-made curry. There is an undeniable comfort in a bowl filled with warmly spiced vegetables, a rich, creamy sauce, and a side of steamed rice. This particular recipe not only delivers on that promise but does so with remarkable speed and simplicity, making it an ideal choice for busy evenings or when you need a quick pick-me-up.
A Fragrant Foundation
Like many traditional curries, this dish begins with a deeply aromatic base. Shallots, garlic, lime zest, ginger, and both red and green chillies are blended together with garam masala, curry powder, vegetable oil, ground coriander, and a pinch of salt until perfectly smooth. This fragrant paste is then cooked slowly over low heat for about twenty minutes alongside a cinnamon stick, allowing the flavours to meld and develop into a sweet, rich, and inviting aroma that fills the kitchen.
Layering the Flavours
Once the base is ready, the construction of the curry is straightforward. A tin of full-fat coconut milk and a splash of water are stirred in, followed by chunks of peeled potato. After simmering gently for twenty minutes to soften the potatoes, cauliflower florets are added to the pot. Another ten minutes of cooking ensures all the vegetables are tender and infused with the spiced sauce.
Finishing Touches for Depth and Freshness
Just before serving, a spoonful of smooth peanut butter is mixed through the curry. This addition is subtle yet transformative, lending the sauce a velvety depth without overpowering the other ingredients. Freshly chopped coriander is stirred in for a burst of herbal freshness, while lime wedges and optional slivers of red chilli provide bright acidity and a touch of heat, allowing each diner to customise their bowl to taste.
A Dish for Modern Times
This cauliflower and potato coconut curry strikes a perfect balance between familiarity and innovation, offering nourishment with a lively twist. It serves as a gentle reminder that a deeply flavourful curry does not require hours of simmering to achieve its comforting essence. Ideal for serving with jasmine rice and naan bread, this recipe encourages you to embrace the simple pleasure of a hearty meal without any reservations.
Recipe Details
Serves: 2
Ingredients:
- 4 shallots, finely diced
- 5 garlic cloves
- 1 lime, zested and quartered
- 2cm piece of ginger root, peeled
- 1 long red (Thai) chilli, destemmed, plus optional extra slivers to serve
- 1 long green (Thai) chilli, destemmed
- 1½ tablespoons garam masala
- 1 tablespoon medium curry powder
- 3 tablespoons vegetable oil
- 1 tablespoon ground coriander
- 1 cinnamon stick (about 10cm long)
- 1 × 400g tin of full-fat coconut milk
- 1 large potato (such as Maris Piper), peeled and cut into 2cm pieces
- 1 cauliflower, florets separated
- 2 tablespoons smooth peanut butter
- 100g coriander, finely chopped
- Salt
- Boiled jasmine rice, to serve
Method:
- Combine the shallots, garlic, lime zest, ginger, both chillies, garam masala, curry powder, oil, ground coriander, and a sprinkle of salt in a food processor. Blitz until completely smooth.
- Transfer the mixture to a large saucepan and add the cinnamon stick. Stir to prevent sticking, then cook over low heat for about 20 minutes, until the paste smells sweet and aromatic.
- Remove the cinnamon stick and stir in the coconut milk and approximately 100ml of water. Add the potato and simmer over low heat for 20 minutes.
- Add the cauliflower florets, stir well, and simmer for an additional 10 minutes.
- Stir in the peanut butter until the sauce is fully combined. Remove from heat.
- Mix half of the chopped coriander into the curry. Ladle into bowls and garnish with the remaining coriander.
- Serve with boiled jasmine rice, lime wedges for squeezing, and optional red chilli slivers.
