Keralan curry with saffron rice and mint yogurt

Ingredients for 4 servings:

• 1 cauliflower
• 2 spring onions
• 2 garlic cloves
• 6 cherry tomatoes
• 400 ml coconut milk
• 3 tbsp mild curry paste
• 1 small can of pineapple
• 1 bunch of coriander
• 1 tbsp curry powder
• some natural yogurt
• 1 dash of lemon juice
• salt and pepper
• some honey
• Oil, for frying
• 1 cup of natural yogurt
• 1 bunch mint, fresh
• some lemon juice
• 1 cup of basmati rice, large
• 2 cups of water, large
• 1 pinch of saffron
• 1 pinch of curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian and fruity

For the mint yogurt, mix the natural yogurt with the chopped mint and season with honey and lemon juice. Refrigerate. Bring the rice to a boil with twice the amount of water, a little salt, the saffron, and the curry powder. Then reduce the heat and simmer the rice, covered. The rice is cooked when the water is completely absorbed. Fluff it up occasionally with a wooden spoon. Finely slice the spring onions and garlic and lightly fry them in oil in a large pan (a wok works well). Cut the cauliflower into pieces about 2 cm thick and add them. Sauté lightly. Then quarter the tomatoes and add them. Stir in the curry paste and simmer briefly. Then stir in the coconut milk and add the curry powder. Finely chop the pineapple and add it to the pan with its juice. The curry should simmer over medium heat until the cauliflower is cooked al dente (about 10 minutes). Then season the curry with a little yogurt, honey, salt, and pepper. Simmer briefly, then stir in the chopped coriander at the end. Serve with chapatis, pappadums, or naan bread, if desired. Enjoy!