Cauliflower Coconut Curry

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

(4)

Recipe 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.

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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