Cauliflower and Coconut Curry
Nutty flavored Cauliflower curry; spicy and creamy
Cauliflower florets: 1 cup
Onion: 1 large (thinly sliced)
Ginger: 2 inch (finely chopped)
Garlic: 2 cloves (finely chopped)
Fresh Coconut: 1 cup (scraped)
Mustard Seeds: 1 tsp
Fennel Seeds: 1 tsp
Cinnamon Stick: 1 inch
Green Cardamom Pods: 2
Turmeric powder: ¼ tsp
Red Chili Powder: 2 tsp
Coriander Powder: 2 tsp
Garam Masala Powder: 1 tsp
Tamarind Extract: 2 tbsp
Curry Leaves: 4-5
Water: 3 cups
Sugar: 1 tsp
Coconut Oil: 4 tbsp
Salt to taste
Coriander leaves: for garnish
1) Heat 2 tbsp oil in a fry pan. Add mustard seeds. Allow to splutter. Add fennel seeds, cardamom pods and cinnamon stick. Fry for 1 min. Add sliced onions and fry till light golden brown and translucent. Add curry leaves. Fry for 30 sec. Add cauliflower florets. Fry for 10 min on medium flame till it turns golden brown in color. Add 2 tbsp of water. Cover and cook on simmer till cauliflower is cooked.
2) Heat 2 tbsp of oil in a fry pan. Add ginger and garlic. Fry till light golden brown. Add coconut. Fry till golden brown (approx 10-15 min) and coconut turns dry. Keep stirring to avoid burning. Add turmeric powder, red chilli powder, coriander powder and garam masala powder. Fry on low flame till spices are aromatic (approx 4 min). Remove from heat. Cool. Grind to fine paste adding 3 cups of water.
3) Pour the coconut mixture from step 2 to the cauliflower mixture in step 1. Add salt and tamarind extract. Bring to boil. Add sugar. Add more water if desired. Cover and cook on slow simmer for 5 min.
4) Remove from heat
Do not burn the coconut mixture. Fry on low heat and keep stirring.
1) Add 1tsp pepper powder for spicy taste
2) Adjust tamarind as per the desired taste
3) Curry slightly thickens on cooling giving a creamy texture
4) Add fried coconut bits/peanuts (1 tbsp) for crunch
5) Add carrots, peas and beans for flavor
1) Substitute onion with 8-9 shallots
2) Substitute coconut oil with cooking oil
3) Substitute fresh coconut with dried coconut
Garnish with chopped fresh coriander leaves. Serve with appams, bread, rice or Indian rotis.