Directions:
- Dissolve the coconut cream in 5 tablespoons milk.
- Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
- Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated.
- Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.15 Kcal (482 kJ) | ||
| Calories from fat | 27.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 78.46mg | 3% | |
| Potassium | 561.79mg | 12% | |
| Total Carbs | 18.95g | 6% | |
| Sugars | 10.12g | 40% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 71.1mg | 119% | |
| Iron | 0.4mg | 2% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 59.03 Kcal (247 kJ) | ||
| Calories from fat | 14.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 5% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 40.22mg | 3% | |
| Potassium | 288.01mg | 12% | |
| Total Carbs | 9.71g | 6% | |
| Sugars | 5.19g | 40% | |
| Dietary Fiber | 1.98g | 15% | |
| Protein | 2.27g | 9% | |
| Vitamin C | 36.5mg | 119% | |
| Iron | 0.2mg | 2% | |
| Calcium | 33.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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