In the “How did I not know about this before?” category, allow me to introduce you to vadouvan, a delicious Indo-French curry spice mix that will blow your taste buds and your mind. Thanks to bro Joe for turning me on to vadouvan, though the real credit goes to the French colonists in seventeenth century Pundicherry, India who created the spice mix as they blended French and Indian cuisines. Vadouvan is complex and piquant but milder than traditional curry, and a truly exotic treat for your taste buds.
Joe learned about Vadouvan from his buddy Mourad, the modern Moroccan chef whose book Mourad-New Moroccan has become a classic. (You can read my review of the book and my take on Mourad’s recipe for baked beans here) Here’s what Mourad says about Vadouvan –
I can’t think about curry without going straight to vadouvan, on of my all time favorite seasoning ingredients….Vadouvan is a spice mix made with minced shallots and onions sauteed with curry spices and then dried to make a chunky blend. It lets you add the rich flavor of sauteed curry (as opposed to the unpleasant raw flavor of curry powder) to foods without having to cook that flavor into the dish. (Imagine wanting to add a bit of curry flavor to a poached egg – with vadouvan, you just sprinkle it on top)
Mourad New Moroccan
As with any spice mix, the exact spices and their proportions in any given vadouvan can vary, as can the preparation, depending on who’s making the blend. Mourad’s recipe is quite complex, with a long ingredient list that includes shallots, garlic, onion, curry leaves and fresh turmeric, along with pretty much every spice you’ve ever loved, not to mention both yellow and brown mustard seeds, and involves both cooking and then dehydrating the mix. This makes it somewhat intimidating to make, especially if, like me, you’ve never even tasted vadouvan before.
So – instead of making my own vadouvan, I headed straight to Kalustyans, NYC’s spice mecca in Midtown East, whose vadouvan comes highly praised. Kalustyans vadouvan ingredient list pretty much echoes Mourad’s, but uses rosemary instead of ginger. I was impressed but not surprised. Kalustyan’s is really an amazing place, you must go sometime. Luckily, if you can’t make the journey, you can order their vadouvan online. I also hear the LA-based Le Sanctuaire has an amazing Vadouvan for sale.
While Vadouvan is indeed delicious sprinkled on scrambled eggs, it can also be used to make faves such as chicken curry. And it’s insane when mixed into a butter, as its flavor is enhanced in fat. In this form, you can toss it with carrots, or brush it atop grilled duck or fish. Here, I’ve opted to toss it with roasted cauliflower. It’s an easy gateway drug into this mind blowing spice mix. Do try it.
Roast Cauliflower with Vadouvan Butter
Ingredients
- 1 medium head Cauliflower, washed, dried and cut into florets
- 2 tbsp Olive OIl
- 1 tbsp Vadouvan Spice Mix
- 1 tbsp Butter
Instructions
- Cut the cauliflower into florets and place in a large bowl. Pour in the olive oil, season generously with salt and pepper and toss to coat well. Spread evenly over a sheet pan tray and bake at 375 degrees Fahrenheit for 25-30 minutes or until golden and tender.
- To serve, melt the butter in a frying pan, add the vadouvan and stir through. Add the cauliflower and toss for a minute or two until well coated over low heat (don't let it burn). Serve.
More about Vadouvan
- Wild Greens & Sardines has a gorgeous post about making Mourad’s Vadouvan recipe.
- Spiceography on vadouvan’s history
- How to use Vadouvan, the curry powder you need in your life – some nice suggestions for incorporating this amazing spice blend into your cooking.
- What is vadouvan, and why is it showing up in so many menus? from the Washington Post
