Cauliflower Caldin
A mild and creamy Goan curry where tender cauliflower florets are simmered in a fragrant coconut milk base. Flavored with turmeric and a hint of tamarind, it's a comforting dish best served with steamed rice.
For 4 servings
Sauté Aromatics
- Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- Add the ginger paste, garlic paste, and slit green chilies. Continue to sauté for another minute until the raw aroma disappears.
Build the Masala Base
- Add the chopped tomatoes and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy.
- Reduce the heat to low. Add the turmeric powder, coriander powder, and cumin powder. Stir continuously for 30-40 seconds until the spices are fragrant and well-combined with the tomato-onion mixture.
Simmer the Curry
- Add the cauliflower florets to the pan. Gently toss for 2 minutes to coat them evenly with the masala.
- Pour in the thick coconut milk, water, and the diluted tamarind paste. Add salt and the optional jaggery.
- Stir everything well to combine. Bring the curry to a gentle simmer over medium heat. Do not boil vigorously as it can cause the coconut milk to split.
Cook and Garnish
- Once simmering, reduce the heat to low, cover the pan, and let it cook for 10-12 minutes, or until the cauliflower is fork-tender but still holds its shape.
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5 minutes before serving to allow the flavors to meld. Serve hot with steamed rice or Goan pao.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer curry, use full-fat coconut milk. Light coconut milk will result in a thinner gravy.
- 2Be careful not to overcook the cauliflower; it should be tender with a slight bite.
- 3The amount of tamarind can be adjusted. Start with a small amount and add more if you prefer a tangier taste.
- 4Slitting the green chilies imparts a mild flavor. For a spicier curry, finely chop them.
- 5This curry thickens as it cools. Add a splash of warm water or coconut milk when reheating to adjust the consistency.
Adapt it for your goals.
Add Vegetables
Include other vegetables like green peas, carrots, or potatoes along with the cauliflower. Add potatoes earlier as they take longer to cook.
Add ProteinAdd Protein
For a non-vegetarian version, add prawns or pieces of fish like kingfish or pomfret in the last 5-7 minutes of cooking. For a vegetarian protein boost, add cubes of paneer or tofu.
Spicier VersionSpicier Version
Add a pinch of red chili powder along with the other spices or increase the number of green chilies for more heat.
Creamier TextureCreamier Texture
For an even creamier gravy, you can grind a tablespoon of soaked cashews or poppy seeds and add the paste along with the coconut milk.
Why this is on our healthy list.
Rich in Antioxidants
Cauliflower is a great source of antioxidants, which protect your cells from harmful free radicals and inflammation. Turmeric adds curcumin, a powerful antioxidant.
Supports Digestive Health
High in fiber, cauliflower promotes healthy digestion and can help maintain a healthy gut microbiome.
Anti-Inflammatory Properties
The curcumin in turmeric is a potent anti-inflammatory compound that can help reduce inflammation in the body.
Heart-Healthy Fats
The use of coconut oil and coconut milk provides medium-chain triglycerides (MCTs), a type of fat that can be beneficial for heart health when consumed in moderation.
Frequently asked questions
One serving of Cauliflower Caldin contains approximately 220-250 calories, depending on the fat content of the coconut milk used. This makes it a relatively light and healthy main course.
