Cauliflower Mango Curry

GOBI AUR AAM MASALA

This curry finds its roots in the Deep South of India and Sri Lanka. Flavors of coconut, curry leaves, mustard seeds, along with the traditional spices like cloves, cardamom, black pepper makes the cuisines from this region extra flavorful, spicy and very unique. Amba is mango, specifically green mangoes that is not ripe yet hence not sweet, but has a raw, earthy texture and a little sour making it perfect for use in pickles, drinks and special curries.

This curry traditionally, is made whole mangoes, however I used cauliflower and used mango puree instead to build its curry base. Its rich flavorful with curry leaves, fenugreek, and a hint of mango fruitiness without being sweet. If you prefer chicken, it works well too. simply leave out the cauliflower and add 1½ lbs of skinless chicken thighs. or use a mix of chicken and cauliflower for a complete meal.

Amba cauliflower curry

INGREDIENTS

• 1 cup mango purée, underripe not so sweet mangoes are preferred, if you can’t find underripe mangoes use regular mangoes, frozen works well too, about 2-3 mangoes
• 1 whole medium cauliflower, mine was 2 lbs before trimming. Broken into florets, (or use 1 ½ lbs of skinless bone in or boneless chicken thighs.)
• 1 medium red onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 1-fat inch ginger, roughly chopped
• 1 tablespoons coconut  oil 
• ½ teaspoon black mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 sprig curry leaves, optional but highly recommended
• 5-6 green cardamom pods, bruised
• ½-1 inch cinnamon stick 
• 1 tbsp coconut oil
• 1 ½ teaspoons salt
• 1-2 green chillies for heat chopped, leave out if you don’t like it spicy
• 1 teaspoon hot red chili powder use less if you prefer milder, I recommend starting with 1/2 and increase as needed.
• ½ teaspoon turmeric
• ¼ teaspoon black pepper
• 1 teaspoon curry powder not Garam Masala, I like this one
• ¼ cup South Indian mango pickle about 2-3 tablespoons pureed, or as much as you like (optional)
• 1 can organic coconut milk, I normally use light and add a little coconut cream at the end if needed to keep the curry light, but full fat renders better texture.
• 1-2 tablespoons coconut cream, optional for extra creaminess.

INSTRUCTIONS

1. Place the onion, garlic, ginger in a blender or a small food processor and puree until smooth. Set aside.
2. Warm coconut oil in a large sauté pan add the whole spices, whole seeds and curry leaves. Once they begin to sizzle, add the blended onion mixture. Stir-fry for 5-6 minutes, or until the onion mixture has browned.
3. Add the cauliflower or chicken to the pan and stir-fry for 2-3 minutes, or until the cauliflower or chicken is well coated with spices.
4. Pour coconut milk and bring it to a boil. Cook on a simmer for 8-10 minutes till Cauliflower florets are almost done but not mushy..and cook chicken accordingly about 12-15 minutes.
5. Remove the lid, add the mango puree, mango pickle puree and coconut cream, Heat through till it just comes to a boil, stirring occasionally. Take it off the heat. Serve with rice of your choice.
6. MANGO PICKLE IS OPTIONAL ( its something I made up and it worked)