CURRIED CAULIFLOWER
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the gram flour with the chili, coriander, cumin, mustard, turmeric and salt in a small bowl and stir in enough of the water to make a smooth paste.
- Heat the oil in a frying pan, add the curry leaves and cumin seeds. Add the spice paste and simmer for about 5 minutes. Add a little hot water, if the sauce has become too thick.
- Add the cauliflower and coconut milk. Bring to the boil, reduce the heat, cover and cook until the cauliflower is tender. Add the lemon juice and serve hot with the lime wedges.
INGREDIENTS
- 20 grams gram flour
- 1 teaspoon chilli powder
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- 1 teaspoon ground turmeric
- Salt, to taste
- 50 ml IDHAYAM Sesame Oil
- 5 curry leaves
- 1 teaspoon cumin seeds
- 1 cauliflower, broken into florets
- 150 ml thick coconut milk
- Juice of 2 lemons
- Lime wedges, to serve
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