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PrintCAULIFLOWER AND COCONUT MILK CURRY PARSNIP
This curry is a delicious vegetable stew that combines rich coconut milk with spices. It is perfect as a vegetarian main course or as part of a buffet.
Serves :
4
Preparation Method :
- Trim the stalk from the cauliflower and divide into tiny florets.
- Peel the tomatoes if you like, and then chop them into 1 - 2.5 cm / ½ - 1-inch pieces.
- Grind the chopped onion, garlic, green chilli, and ground turmeric to a paste in a food processor.
- Heat the oil in a karahi, wok, or large frying pan and fry the spice paste to bring out the aromatic flavours, without allowing it to brown.
- Add the cauliflower florets and toss well to coat in the spices.
- Stir in the coconut milk, water, sugar, and salt to taste.
- Simmer for 5 minutes. Strain the tamarind and reserve the juice.
- Add the tamarind juice and chopped tomatoes to the pan then cook for 2 - 3 minutes only.
- Taste and adjust the seasoning if necessary, then serve.
INGREDIENTS
- 1 cauliflower
- 2 medium tomatoes
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 fresh green chilli, seeded
- ½ teaspoon ground turmeric
- 2 tablespoons Cooking oil
- 400 ml coconut milk
- 250 ml water
- 1 teaspoon granulated sugar
- 1 teaspoon tamarind pulp, soaked in 50 ml warm water
- Salt
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