Cauliflower in Coconut Sauce     


DescriptionSouth Indian dish
Curry TypeVegetable
StrengthMild
DifficultyEasy
SourceMom
VegetarianYes
VeganNo
Time to prepare10 minutes
Time to cook15 minutes
No. of servings6
Ingredients1 cauliflower, broken into pieces

1 tbsp Besan (gram flour)

1/2 cup water

1 tsp chili powder

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp cumin seeds

1 tsp mustard powder

1 tsp tumeric

8 curry leaves

10 ounces thick coconut milk

juice of 2 lemons

salt

lime slices (to garnish)

InstructionsMix the besan with a little water to make a smooth paste. Add the chili, cumin, coriander, mustard tumeric and salt. Add the remaining water and blend well.

Heat the oil in a wok or karahi and fry the curry leaves and cumin seeds. Add the spice past and simmer for about 5 minutes. If sauce gets too thick, add a bit more water.

Add the cauliflower and coconut milk and bring to a boil. Reduce heat, cover and simmer until the cauliflower is tender but still a bit crunchy. Cook longer if you prefer. Add the lemon juice and served garnished with lime slices.
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