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PrintCURRIED CAULIFLOWER
In this dish, the creamy coconut sauce complements the flavour of the spiced cauliflower.
Serves :
6
Preparation Method :
- Put the gram flour in a small bowl and stir in enough of the water to make a smooth paste.
- Add the chilli, coriander, cumin, mustard, turmeric, and salt. Add the remaining water and keep mixing to blend all the ingredients well.
- Heat the oil in a frying pan, and add the curry leaves and cumin seeds.
- Add the spice paste and simmer for about 5 minutes, stirring frequently. If the sauce has become too thick, add a little hot water.
- Add the cauliflower florets and the coconut milk. Bring the mixture to boil and then reduce the heat.
- Cover with a lid and cook until the cauliflower is tender but retains a bit of a crunch. (If you like your cauliflower to be tender, cook for a little longer.)
- Add the lemon juice, mix well, and serve the curry hot with the wedges of lime to squeeze over.
INGREDIENTS
- 1 tablespoon gram flour
- 150 ml water
- 1 teaspoon chilli powder
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- 1 teaspoon ground turmeric
- 75 ml Cooking oil
- 6-8 curry leaves
- 1 teaspoon cumin seeds
- 1 cauliflower, broken into florets
- 200 ml thick coconut milk
- Juice of 2 lemons
- Salt
- Lime wedges, to serve
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