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Cauliflower Coconut Curry

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:

ingredients

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
Contributor
@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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  1. nancyburns
    It had an almost vinegary taste. I think it was form the tamarind concentrate. Both my boyfriend and I were disappointed.
    Reply
  2. J and J Balyta
    Easy to make, but not as flavorful as we were expecting. We used fresh cauliflower instead of frozen.
    Reply
  3. 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.
    Reply
  4. 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!
    Reply
  5. AmandaInOz
    Cauliflower Coconut Curry Created by AmandaInOz
    Reply
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