Cauliflower & Mushroom in Scallion Ginger Broth (Vegan, Gluten Free)

This dish is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something of a Thai curry which always has chili and ginger. Chilies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. The overpowering chili spice is toned down in this dish with yoghurt and enhanced with fresh ginger and scallions.

Serves 4-6

Ingredients

2 cauliflower florets, divided into small florets

1 bunch scallions, trimmed

4 cloves garlic

2 inch piece fresh root ginger

6 tablespoons vegetable oil

1 pound large button mushrooms, sliced

1 small chili (seeds removed)

¼ cup tomato puree

1 teaspoon chili powder

2 teaspoons cilantro (coriander)

½ teaspoon salt

12 ounces of plain yogurt

2 tablespoons mango chutney (or any other of your choice)

1 tablespoon of chopped fresh cilantro, to garnish

Directions

              1.  In a large stock pot, simmer cauliflower after reaching a boil in lightly salted water for 5 minutes.         Drain and set aside. 

                                                                                                                                                         

             2.  In food processor, puree scallions, ginger and garlic with 2 tablespoons of water.

             3.  Heat half of the oil in a frying pan and toss mushrooms and pureed mixture to sauté for 5 minutes or until browned.

             4.  Remove from pan, pour remaining oil and add tomato puree, ground coriander, salt, chili, chili powder and fry for a few minutes.

             5.  Add yogurt and stir well, bringing to a simmer. Once simmering add the chutney and whisk to blend and emulsify the ingredients together.

           

6           6.  After 5 minutes, add cauliflower and mushrooms and gently simmer 10 minutes more. When done, garnish with cilantro and serve.