Cauliflower Coconut Curry

Submitted by SarahCKS

"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."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 large onion
• cayenne pepper, to taste
• 9.85 ml coriander
• 0.61 ml mustard seeds
• 0.61 ml fenugreek seeds
• 1.23 ml cumin
• 1.23 ml cinnamon
• 4 peppercorns
• 2 cloves
• 2.46 ml turmeric
• 2.46 ml paprika
• 4.92 ml tamarind paste (I use Tamicon concentrate)
• 1 inch fresh gingerroot
• oil, for sauteing
• 453.59 g frozen cauliflower
• 396.89 g coconut milk

directions

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.

Reviews

[nancyburns]

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

 

[J and J Balyta]

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

 

[Leggy Peggy]

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.

 

[AmandaInOz]

This has to be the simplest curry I've ever made. It was delicious with a complex, lingering flavour. The tamarind really makes this recipe. Served as part of a banquet meal. Everyone enjoyed it! Thanks for posting!