Cauliflower Coconut Curry

Name: Cauliflower Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 large onion; cayenne pepper; 2 tsp coriander; 0.125 tsp mustard seeds; 0.125 tsp fenugreek seeds; 0.25 tsp cumin; 0.25 tsp cinnamon; 4 peppercorns; 0.5 tsp turmeric; 0.5 tsp paprika; 1 tsp tamarind paste; 1 inch fresh gingerroot; oil; 1 lb frozen cauliflower; 14 oz coconut milk

A South Asian curry of cauliflower, coconut milk and coriander, seasoned with cayenne and mustard seeds and simmered on the stove.

45 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Combine all but the last three ingredients in a food processor; run the processor until it forms a paste. Add a little oil and/or a little water if ingredients have trouble processing.
2
Saute in a pan with the cauliflower and oil for a few minutes until aromatic. Add the coconut milk and simmer until cauliflower reaches desired tenderness. If the curry gets too dry as it simmers, add a little water so that it finishes with a thick, gravy-like sauce.