Cauliflower Coconut Curry

45 mins

4 servings

3.5/5 (4 reviews)

This curry is always a hit at my dinner parties. The coconut milk gives it a luxurious flavor and texture, and the tamarind gives it a piquant flavor. A good accompaniment to creamy and mild curries.

Ingredients

1 large onion
cayenne pepper, to taste
2 teaspoons coriander
1/8 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds
1/4 teaspoon cumin
1/4 teaspoon cinnamon
4 peppercorns
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon tamarind paste (I use Tamicon concentrate)
oil, for sauteing
1 lb frozen cauliflower
14 ounces coconut milk
1 inch fresh gingerroot
2 cloves

Instructions

Combine all but the last three ingredients in a food processor; run the processor until it forms a paste. Add a little oil and/or a little water if ingredients have trouble processing.
Saute in a pan with the cauliflower and oil for a few minutes until aromatic. Add the coconut milk and simmer until cauliflower reaches desired tenderness. If the curry gets too dry as it simmers, add a little water so that it finishes with a thick, gravy-like sauce.

Amount Per Serving
Calories 246.9
% Daily Value*
Total Fat 18.8g	29%
Cholesterol 0mg	0%
Total Carbohydrate 18.8g	7%
	Dietary Fiber 5.7g	20%
	Sugars 10.9g
Protein 5.6g

Amount Per Serving

Calories 246.9

% Daily Value*

Total Fat 18.8g

29%

Cholesterol 0mg

Total Carbohydrate 18.8g

Dietary Fiber 5.7g

20%

Sugars 10.9g

Protein 5.6g