Cauliflower Curry with Pearl Couscous

My Cellar

Serves 2-3

1 tbsp (15 ml) olive oil

1 small yellow onion, diced

3 garlic cloves, minced

1 tbsp (15 ml) minced fresh ginger

1 medium carrot, chopped

2 medium celery stalks, chopped

½ tsp (2.5 ml) ground ginger

½ tsp (2.5 ml) ground turmeric

1 tsp (5 ml) ground cumin

2 tsp (10 ml) curry powder

1 x 13.5 oz (400 ml) can full-fat coconut milk

1 cup (250 ml) vegetable stock

2 tbsp (30 ml) soy sauce

1 head cauliflower, trimmed, broken into florets

salt and pepper, to taste

½ cup (125 ml) chopped cilantro leaves, divided

3 cups (750 ml) cooked pearl couscous

½ cup (125 ml) dried currants or raisins

1 cup (250 ml) chopped flat leaf parsley leaves

½ lemon, juice only

1 cup (250 ml) plain yogurt

¼ cup (60 ml) minced mint leaves

1 lime, juice and zest, plus lime wedges for garnish

¼ cup (60 ml) toasted slivered almonds, for garnish

Heat oil in a large stockpot over medium heat. Add onion, garlic and fresh ginger and sauté for 5 minutes, or until soft. Add carrot, celery, ground ginger, turmeric, cumin and curry powder. Stir to coat and sauté for another 5 minutes, until fragrant.
Stir in coconut milk and reduce heat to medium-low. Let simmer to reduce slightly, about 10 minutes. Add vegetable stock, soy sauce and cauliflower and simmer for another 8 minutes, until cauliflower is tender but not mushy. Remove from heat, taste and season as needed with salt and pepper, then add ¼ cup (60 ml) cilantro. Set aside.
In a medium bowl, combine couscous, currants and parsley. Dress with lemon juice and stir to combine.
To make yogurt sauce, in a small bowl, combine yogurt, mint and lime juice and zest. Season with salt and pepper and stir to combine.
To serve, top couscous with cauliflower curry and a dollop of yogurt sauce. Garnish with remaining ¼ cup (60 ml) cilantro, almonds and lime wedges.