Name: Cauliflower Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

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Recipe by SarahCKS

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Cauliflower Coconut Curry created by AmandaInOz

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
Serves:
Units:

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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.

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RECIPE MADE WITH LOVE BY

@SarahCKS

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@SarahCKS

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"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."

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review by nancyburns

2/2/2014

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

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review by J and J Balyta

5/2/2010

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

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review by Leggy Peggy

3/16/2010

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.

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review by AmandaInOz

3/6/2010

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!

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photo by AmandaInOz

3/5/2010

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