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Cauliflower and Coconut Milk Curry

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Description Edit

This is my favourite vegetarian curry. It's a simple one and quickly cooked. The taste is aromatic without being strongly spicy.

Ingredients Edit

Directions Edit

  1. Separate the cauliflower florets.
  2. Cut the tomatoes (peeled or unpeeled) into 8 pieces.
  3. Blend the onion, garlic, chili and turmeric into a paste in a blender or a food processor.
  4. Heat the paste in a large, deep pan but don't let the paste burn.
  5. Add the cauliflower floret and mix.
  6. Add the coconut milk, water, sugar and salt. Let the curry simmer for 5 minutes.
  7. Add the tamarind juice and the diced tomatoes. Simmer for another 2 minutes.
  8. Serve with rice or as a side dish with another curry.

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