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Method
Step 1
Heat the oil in a large heavy-based saucepan over medium-high heat. Add the leek and cook, stirring, for 3 mins or until leek softens. Add the curry powder and cook, stirring, for 30 secs or until aromatic. Add the cauliflower and swede. Cook, stirring, for 5 mins or until cauliflower and swede soften slightly.
Step 2
Add stock and coconut milk. Bring to the boil. Reduce heat to medium. Simmer for 15 mins or until vegetables are tender. Remove from heat. Cool slightly. Use a stick blender to carefully blend until smooth. Place over medium-high heat. Bring to the boil.
Step 3
Meanwhile, to make the pistachio sambal, heat oil in a frying pan over medium heat. Add the cumin and garam masala and cook, stirring, for 30 secs or until aromatic. Remove from heat. Set aside to cool. Transfer to a bowl with mint, coriander, chilli, if using, and pistachio. Stir to combine. Season.
Step 4
Ladle the soup among serving bowls. Top with sambal and coconut flakes. Serve with the pappadums.
Serve with coriander sprigs.
Waste wise
Steam cauliflower leaves, then dip them in a chickpea flour batter and shallow-fry until golden.
1/3 cup (45g) pistachios, toasted, coarsely chopped
Description
Creamy and aromatic, this curried cauliflower soup is a must-try. Topped with homemade pistachio sambal, it’s a flavour-packed dish.
Method
Step 1
Heat the oil in a large heavy-based saucepan over medium-high heat. Add the leek and cook, stirring, for 3 mins or until leek softens. Add the curry powder and cook, stirring, for 30 secs or until aromatic. Add the cauliflower and swede. Cook, stirring, for 5 mins or until cauliflower and swede soften slightly.
Step 2
Add stock and coconut milk. Bring to the boil. Reduce heat to medium. Simmer for 15 mins or until vegetables are tender. Remove from heat. Cool slightly. Use a stick blender to carefully blend until smooth. Place over medium-high heat. Bring to the boil.
Step 3
Meanwhile, to make the pistachio sambal, heat oil in a frying pan over medium heat. Add the cumin and garam masala and cook, stirring, for 30 secs or until aromatic. Remove from heat. Set aside to cool. Transfer to a bowl with mint, coriander, chilli, if using, and pistachio. Stir to combine. Season.
Step 4
Ladle the soup among serving bowls. Top with sambal and coconut flakes. Serve with the pappadums.
Serve with coriander sprigs.
Waste wise
Steam cauliflower leaves, then dip them in a chickpea flour batter and shallow-fry until golden.
