Cauliflower Coconut Curry
photo by AmandaInOz
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
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
- 2 cloves
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon paprika
- 1 teaspoon tamarind paste (I use Tamicon concentrate)
- 1 inch fresh gingerroot
- oil, for sauteing
- 1 lb frozen cauliflower
- 14 ounces coconut milk
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
SarahCKS
Pittsburgh, Pennsylvania
I'm a professional dancer and dance teacher, specializing in American style ballroom and Latin dancing. My main hobbies include writing, sewing and, of course, cooking. I've been a hobby chef since high school, and love to prepare soup-to-nuts meals for my friends and family whenever time permits. I don't shy away from challenging recipes, but I'm always looking for ways to make any recipe quicker and easier. For all my latest recipes and culinary adventures, check out my blog at arwz.com/ssblog