A good curry is comforting and homey; this one is inspired by a dish made for us by dear friends on a dark winter evening. Both vegan and gluten-free, the creamy sauce is a blend of onion, garlic, ginger, and coconut milk. Crunchy pickled onions add a tart complement and a splash of color. Curry blends vary widely, so don’t be afraid to try a few before you land on one you love—just be sure to use a high-quality curry powder since it significantly affects the overall flavor. The curry pairs well with naan.
Ingredients
FOR THE PICKLED ONIONS
- ½ medium red onion
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey or granulated sugar
- ¼ teaspoon ground coriander
- ¾ teaspoon kosher salt
FOR THE CURRY
- 2 cups uncooked white or brown basmati rice
- 1 yellow onion
- 4 medium garlic cloves
- 1 1½-inch nub fresh ginger
- 4 large carrots
- 1 large head cauliflower (about 2 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 15-ounce can full-fat coconut milk*
- 2 tablespoons curry powder
- ½ cup yellow raisins
- ½ cup cashew halves
- 1¼ teaspoons kosher salt
- Freshly ground black pepper
- 4 cups baby spinach leaves, loosely packed (chopped if leaves are large)
- 1 handful cilantro,for garnish
How to Make It
- Make the pickled onions: Peel and thinly slice the red onion into crescent shapes, slicing from the top end to the root end, enough for 1 cup. In a small bowl, whisk together the apple cider vinegar, honey, coriander, kosher salt, and ½ cup warm water. Add the onions and let stand at room temperature for 30 minutes to one hour (the longer the better).
- Cook the rice.
- Make the curry: Peel and chop the yellow onion into quarters. Peel the garlic. Peel the ginger and slice it into rounds. Peel the carrots and slice them into thin rounds. Cut the cauliflower into bite-sized florets, removing the stems as much as possible. Reserve the carrots and cauliflower in a bowl.
- Use a food processor to combine the onion, garlic, and ginger and blend until smooth.
- Over medium-high heat in a large Dutch oven or pot, heat the olive oil, then add the blended ingredients. Cook for 5 minutes until fragrant, stirring frequently to make sure that it does not brown. Then add the coconut milk and curry powder and cook for 2 minutes, stirring until smooth. Add the carrots, cauliflower, raisins, cashews, 1 teaspoon kosher salt, and several grinds of black pepper. Cover and cook for 15 minutes until the cauliflower is tender, occasionally uncovering and stirring to mix the sauce with the vegetables. Stir in the spinach leaves, cover and cook until wilted, about 3 minutes. Taste and add an additional ¼ teaspoon kosher salt, if desired.
- To serve, spoon the curry over rice and garnish with pickled onions and torn cilantro.
