Gobi Masala (Cauliflower Curry)

6
Natasha Heran 0

"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 15 m {{adjustedServings}} servings 106 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Butter-Roasted Cauliflower

See how to make tender, beautifully caramelized roasted cauliflower.

Indian Chicken Curry (Murgh Kari)

Chicken breasts simmer in a spicy tomato and yogurt sauce.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 6

  1. 8 Ratings

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the allrecipes staff
6/20/2005

The amount of oil has been revised. It was originally published with 2 cups oil.

THECOOKGODDESS
5/14/2005

The cauliflower was bathed in fat.

AJAYK
8/29/2002

it tastes really good!