“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.” - by Natasha Heran
Ingredients
Adjust Servings
Original recipe yields 4 servings
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
Amount Per Serving (4 total)
- Calories
- 106 cal
- 5%
- Fat
- 3.3 g
- 5%
- Carbs
- 17.5 g
- 6%
Based on a 2,000 calorie diet
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