Cauliflower Coconut Curry
- 1 large onion
- cayenne pepper, to taste
- 2 teaspoons coriander
- 1/8 teaspoon mustard seeds
- 1/8 teaspoon fenugreek seeds
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 4 peppercorns
- 2 cloves
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon tamarind paste (I use Tamicon concentrate)
- 1 inch fresh gingerroot
- oil, for sauteing
- 1 lb frozen cauliflower
- 14 ounces coconut milk
- 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.
- 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.
onion, cayenne pepper, coriander, mustard seeds, fenugreek seeds, cumin, cinnamon, peppercorns, cloves, turmeric, paprika, tamarind paste, gingerroot, oil, frozen cauliflower, coconut milk
Taken from www.food.com/recipe/cauliflower-coconut-curry-413534 (may not work)