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PrintCAULIFLOWER AND COCONUT MILK CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- 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.
- Trim the stalk from the cauliflower and divide into tiny florets.
- Add the cauliflower florets and toss well to coat in the spices.
- Stir in the coconut milk, water, sugar and to taste. Simmer for 5-7 minutes then add half of the tamarind juice.
- Peel the tomatoes and chop into small pieces.
- Add the chopped tomatoes and tamarind juice to the pan cook for at least 2 minutes.Check the seasoning and serve.
INGREDIENTS
- 1 cauliflower
- 2 medium tomatoes
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 fresh green chili, seeded
- ½ teaspoon ground turmeric
- 2 tablespoon Cooking oil
- 350 ml coconut milk
- 300 ml water
- 1 teaspoon granulated sugar
- 50 ml tamarind juice
- Salt
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