Cauliflower Coconut Curry

Total Time
Prep 15 mins
Cook 30 mins

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 Nutrition


  1. 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.
  2. 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.
Most Helpful

It had an almost vinegary taste. I think it was form the tamarind concentrate. Both my boyfriend and I were disappointed.

nancyburns February 02, 2014

Easy to make, but not as flavorful as we were expecting. We used fresh cauliflower instead of frozen.

J & J Balyta May 02, 2010

I also served this lovely recipe as part of an Indian banquet. I'm a big spice fan and next time I will double or maybe even triple the spices and the tamarind, which is a perfect addition to this dish. And as Amanda said, so easy to make. Thanks for posting.

Leggy Peggy March 16, 2010