Cauliflower Coconut Curry |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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. 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:
1. 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.
2. 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.
|
|