Cauliflower Coconut Curry

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:
4
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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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