1 large romanesco/cauliflower or 2 small ones
4 tbsp coconut oil
A thumb-sized piece of ginger, finely chopped
4 green chillies
4 cloves of garlic, finely chopped
1 tbsp black mustard seeds
2 tsp ground turmeric
1 x 400ml tin coconut milk
1 lemon, cut in half
A handful of coriander, to serve
Romanescos are the best of the brassicas – sweet, versatile and with a fun fractal texture. We came across this coconut curry recipe by Anna Jones and thought it was the perfect wintery way of celebrating the delicious, horned beast!
Romanesco Coconut Curry
Preheat the oven to 220℃/200℃ fan. Fill and boil the kettle.
Cut the large leaves and stalks away from the romanesco. You can leave the little leaves close to the florets – they will go nice and crispy when roasted. Turn the romanesco upside down and, using a small paring knife, carefully cut a hollow in the middle of the stalk so that it cooks evenly.
Take a pan big enough to hold the cauliflower, half fill it with water from the kettle and bring it to a boil. Season the water with salt, then immerse the romanesco and simmer for 6 minutes. Meanwhile, cut the 400g potatoes into 2cm pieces, leaving the skin on.
Now for the curry sauce. Warm the 4tbsp coconut oil in a medium-sized saucepan over medium heat.
Add the chopped thumb of ginger, 2 chillies and 4 cloves of garlic and let the aromatics cook for a few minutes, until fragrant.
Stir in the 1 tbsp mustard seeds and continue cooking until the garlic has softened, then add the 2 tsp turmeric and a big pinch of salt.
Pour the 400ml coconut milk into the spice mixture, stir well and season with black pepper and salt. When the milk starts to bubble gently, turn off the heat.
In a baking dish that’s large enough to hold everything without it being too cramped, place the drained romanesco cut in half (florets up). Pour in the curry sauce, then baste the romanesco, getting into all the nooks and crannies. Throw the lemon halves into the side of the dish, then scatter the potatoes around.
Bake the romanesco, basting it halfway through with the curry sauce for about an hour. To test if it is cooked, insert a small sharp knife into the middle – it should be really tender and the potatoes should have soaked up most of the sauce.
Once it’s perfect, take it out of the oven and transfer to a serving dish, then squeeze over the roasted lemons. Serve immediately garnished with fresh coriander.