Gobi Masala (Cauliflower Curry) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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You've probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Serve over rice. Ingredients:
2 tablespoons coconut cream |
5 tablespoons milk |
1 tablespoon tamarind pulp |
2 tablespoons boiling water |
1 tablespoon chickpea flour |
1/2 teaspoon chili powder |
1 teaspoon coriander seed |
1 head cauliflower, broken into small florets |
1 teaspoon mustard seed |
2 tablespoons vegetable oil for frying |
salt to taste |
Directions:
1. Dissolve the coconut cream in 5 tablespoons milk.
2. Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
3. 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.
4. 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.
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