Alkaline Recipe #207: Roast Cauliflower & Turmeric Curry
This beautiful, hearty curry is not only alkaline, but is highly anti-inflammatory, combining four of the most powerfully anti-inflammatory foods on Earth into deliciousness.
The abundance of turmeric, ginger, garlic and bell pepper (not to mention the healthy fats from the coconut oil, nuts and seeds) are all super anti-inflammatory, and will fortify your immune system too.
I absolutely love this recipe. If you enjoy it too be sure to let me know!
Alkaline Recipe #207: Roasted Cauliflower & Turmeric Curry
FOR THE MASALA:
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
A pinch of cardamom powder
1 1/4-inch cinnamon stick
1/2 cup raw cashews
FOR THE CURRY:
1 teaspoon turmeric powder
1/2 teaspoon salt
2 cups cauliflower florets
2 tablespoons coconut oil
3 cloves of garlic, minced
1cm of fresh ginger root, grated (or 1 teaspoon ginger powder)
1 bell pepper/capsicum, diced
2 cups red onions, finely chopped
1/2 cup Roma tomatoes, finely chopped
1cm of fresh turmeric
1/2 teaspoon chilli powder
2 cups unsweetened coconut milk
1 teaspoon Himalayan salt
1/2 teaspoon garam masala
1 1/2 cups water (as needed)
1 tablespoon chopped coriander (cilantro)
Step One: Preparing the Turmeric Roasted Cauliflower
Start by preheating the oven to 200°C / 400°F
Next, in a large mixing bowl, put the cauliflower, powdered turmeric, a pinch of salt and coconut oil inside and then get your hands in there and rub it all together.
Pour this mix out onto a baking tray lined with baking paper and then put into the oven for 20-30 minutes -checking regularly that the cauliflower doesn’t start to burn. A little is fine, but don’t let it overcook.
Step Two: The Curry
While the cauliflower is happily cooking away you need to make the masala. Do this by simply throwing all of the masala ingredients into a food processor or blender and blending until it’s completely smooth. We want no lumps here!
Now, heat the coconut oil over a gentle heat in a large pan and then add the garlic, ginger and onions and cook gently for 2-3 minutes.
Next add the tomatoes and bell pepper/capsicum and cook until the tomatoes become loose and begin to fall apart a little.
At this point you need to add the masala mix and stir this through for another 2-3 minutes – don’t let it stick or burn. Once this is mixed through add the turmeric, chilli powder and then the coconut milk and as much of the water as you need to get the consistency you want.
Turn the heat right down to a simmer and let it cook for five minutes. Season to taste and once the cauliflower is ready, remove it from the oven and add it to the pan.
Mix through again and then turn off the heat. Once you’re ready to serve, stir through the coriander/cilantro and serve!
Goes well with quinoa or brown rice.
I can’t eat red onion or red peppers as it flares up my rosacea. Can I replace with white onion and yello/ green peppers?
One thing i’m confused with is some websites saying cooking vegetables alters the PH and turns them more acidic
my wife has stage 4 breast cancer we are trying a to get more alkaline in her diet but obviously there is a lot of conflicting information
Love this recipe, however, I have a nut allergy. What do you recommend in place of the cashews for the masala?
Blended hemp seeds
Where do I find the cauliflower soup recipe with the leek. It seems like I saw it only a few minutes ago and now I lost it…
#207 Cauliflower and turmeric curry
Oh wow! It was a bit of an effort but so worth it. It will be much easier next time and there will be many more “ next times”
Thank-you. Absolutely full of goodness and health benefiting ingredients
Great effort MJ!
Delicous. I have a couple of questions about the recipe:
These ingredients are listed in the curry but are not included in the Instuctructions: 1 teaspoon Himalayan salt and 1/2 teaspoon garam masala. I assume they are added in step #9, correct?
Instructions for both the masala and the curry include the use of coconut oil but coconut oil is only listed in the ingredients for the curry. Is the amount ( 2 tbsp) to be split between the masala and the curry? or ? Please clarify, thanks!
Yep, apologies, I’ll amend now.
I can’t say how amazing and creamy this dish is. It is worth all the steps. Absolutely delicious and flavorful!
Hi. Thanks for the recipe! Can you tell me what 1cm of the Turmeric and ginger means? Not familiar with the measurement cm.
Made the soup following your recipe, simple
delicious. than you very much!!!
Awesome Miriam – thanks so much – glad you like the curry. The combo of turmeric and cauliflower is divine 🙂
Hello, Ross. I have a few questions! First, do you use all of the Masala mixture for this recipe? It looks like it makes a lot, but then, the 1/2 t. Garam Masala called for in the recipe seems like a small amount. I guess I just wasn’t certain if the Masala and the Garam Masala were referring to the same thing. And if I were to substitute store bought Garam Masala, would I still need to add cashews to the recipe? Second, would there be any problem adding ground black pepper to the recipe in order to make the curcumin in the turmeric more bioavailable? Third, the recipe uses coconut oil in two places (to roast the cauliflower and to cook the garlic/ginger/onion) and coconut oil is only listed once in the ingredient list. Do you divide the two tablespoons between the jobs or use more than two tablespoons? Finally, do you use canned coconut milk or the coconut milk found in the refrigerated section at the market?
OMG This was soooo good! I wish I had doubled the recipe! I used zucchini instead of the bell pepper because that’s what I had in the fridge and it worked out well. I also just used garam masala from a bottle because I didn’t have all the other ingredients, and that worked, too.
Thanks Ross! This was amazing and my boyfriend loved it too!
AWESOME Jennifer 🙂 Always a win when your partner loves it too!