Durbanites share a slice of their heritage: cauliflower curry
Each week, we will feature meal inspired by a local resident's heritage.
TO celebrate Heritage Month, the Highway Mail will run a weekly recipe column that features local residents proudly sharing a slice of their heritage.
This week, the DA PR councillor for wards 13 and 15, Marlaine Nair shares her recipe for the perfect cauliflower curry.
As the councillor for Nagina, Luganda, Mariannridge, Motala Heights,Tshelimnyama and Westmead, Nair works tirelessly to ensure that service delivery takes place.
She first takes the issues up with local officials and then with the city council.
“Where issues fall out of the sphere of local government, I refer these to my colleagues in the provincial legislature or National Assembly,” said Nair.
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On top of the wards she covers, the busy mom of three also sits on the city’s Economic Development and Planning Committee and is responsible for championing the Democratic Alliance’s policies and campaigns as she is the chair of the West Durban Constituency.
“I love to cook for my family when I’m not working. My passion is to inspire and empower people to change their lives for the better. I am fascinated with the power of the human mind and how ‘as a man thinketh, so is he’. I am a preacher and motivational speaker. I also like to write down my thoughts and, hopefully, they will turn into books,” said Nair.
Her top three books include Mind Power by John Kehoe, Who Moved My Cheese by Spencer Johnson and The Power of the Subconscious Mind by Joseph Murphy.
When she is not working, cooking, reading or speaking, Nair spends that time praying.
“The foundation of who I am and all I do is my belief in Jesus Christ,” she said.
Cauliflower curry Ingredients:
– 1 medium head cauliflower
– 1 medium potato
– 1 tbsp coconut oil ( olive or sunflower oil may be used)
– 1 small onion – 1 ripe chilli – 1/2 tsp chopped garlic
– 1/4 tsp tumeric
– 1/2 tsp jeera seeds
– 1/4 tsp salt
– coriander
– approximately 50ml water
Method:
Toast the jeera seeds in a pan on low heat. Once they are toasted, crush them and set aside. Remove all stalks from cauliflower.
Prepare the cauliflower and potato by rinsing and then chopping them up into small pieces. Dice the onion. Heat the coconut oil in a pan and add the onion, chilli and garlic. Cook until soft.
Add the cauliflower, potato and tumeric. Cook gently on low heat, stirring frequently. Add the salt and mix. Cover the lid and allow to cook gently. \
Add the water and cook on low heat until potatoes are soft and the cauliflower is still crunchy. Increase the heat to dry up any moisture while stirring the curry. Garnish it with coriander and then add the crushed, toasted jeera. The best part about this is that it can be served as a side dish or as a main meal.
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At the time of going to press, the contents of this feature mirrored South Africa’s lockdown regulations.
