Gobi Masala (Cauliflower Curry)

• 2 tablespoons unsweetened 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

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.

unsweetened coconut cream, milk, tamarind pulp, boiling water, chickpea flour, chili powder, coriander seed, cauliflower, vegetable oil, salt

Taken from www.allrecipes.com/recipe/14042/gobi-masala-cauliflower-curry/ (may not work)