Out-of-This-World Curry Dishes
Out-of-This-World Curry Dishes
Curry has a unbeatable flavor that's more versatile than you might think. From curried cauliflower soup to grilled red curry chicken, this unique spice has a way of giving a delightful kick to a wide variety of foods, including meat, broths, and vegetables.
Curried Cauliflower Soup with Coconut and Chiles
From Food & Wine
Chef Annie Somerville thickens and enriches her fragrant cauliflower soup with unsweetened coconut milk. The thinly sliced jalapeño served on top adds a bright, fresh heat that's delicious with the warm curry spices and sweet roasted cauliflower.
Nutritional Information
(per serving)
(per serving)
| Calories | 171 |
| Total Fat | 9g |
| Saturated Fat | 4.2g |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | 19g |
| Dietary Fiber | 5g |
| Sugars | -- |
| Protein | 5g |
| Calcium | -- |
© Tina Rupp Photos, Inc.
Ingredients
| U.S. | Metric | Conversion chart |
- 2 tablespoon(s) extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1 quart(s) vegetable stock, preferably homemade
- 1/8 teaspoon(s) ground allspice
- 1/4 teaspoon(s) cayenne
- 1/4 teaspoon(s) ground cinnamon
- 1 tablespoon(s) minced garlic
- 2 tablespoon(s) coarsely grated fresh ginger
- 1/2 teaspoon(s) ground turmeric
- 1/2 cup(s) unsweetened coconut milk
- 1 head(s) (1 3/4-pound) cauliflower, cored — one-third cut into 3/4-inch florets, the rest chopped
- 1/4 cup(s) chopped cilantro, for serving
- 1 jalapeño, seeded and thinly sliced, for serving
- Lime wedges, for serving
- 1 large onion, thinly sliced
- 1 (about 8 ounces) baking potato, peeled and cut into 1/2-inch pieces
- 1/4 cup(s) dry white wine
- 1 1/2 teaspoon(s) fennel seeds
- 1 1/2 teaspoon(s) cumin seeds
- 1 1/2 teaspoon(s) coriander seeds
Directions
- Preheat the oven to 400 degrees F. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender but not browned.
- Meanwhile, in a small skillet, combine the cumin, coriander, and fennel seeds and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Add the turmeric, cinnamon, allspice, and cayenne, and pulse until finely ground.
- In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic, and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato, and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes.
- Working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes.
- Ladle the soup into bowls and pass the roasted cauliflower florets, cilantro, jalapeño, and lime wedges at the table.
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