Remember my last post featuring quince and my promise to present something savory? Well, those weren’t empty words: Today, I’ll share one of my all time favorite curries with you. An aromatic quince curry with roasted cauliflower, sweet red Jasmine rice and a mellow Daal. How do you like your quince – sweet or savory?
Quince curry: In sunflower oil, roast jeera, turmeric, chili, cilantro and cinnamon. Blend peeled and seeded, steamed quinces with fresh shallots, garlic and ginger until super smooth and add to the spices. Season with salt and simmer for some hours. Add coconut milk for a smooth texture.
Roasted cauliflower: Clean cauliflower and cut into mouth-sized florets. Drizzle with olive oil and season with fleur de sel and a mixture of dried cilantro, jeera, turmeric, cinnamon and cardamom. Roast at 180°C until soft on in inside and crisp on the outside.
Coconut rice: Clean red Jasmine rice and steam it according to the package instructions. Reduce the amount of water by a third and add the corresponding amount of coconut milk. Season with salt.
Mellow Daal: Steam split peas in salted water until soft. Mix with steamed and chopped spinach. Add some coconut milk for a smooth consistency.
Assembly: Place dollops of every component into a line. Decorate with fresh cilantro leaves and violet petals.