Rating: 3.22 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

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.

Gallery

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve the coconut cream in 5 tablespoons milk.

    Advertisement
  • 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.

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.

Nutrition Facts

95 calories; protein 4.4g; carbohydrates 12.9g; fat 4.1g; cholesterol 1.5mg; sodium 55.9mg. Full Nutrition
Advertisement

Reviews (7)

Most helpful positive review

Rating: 5 stars
06/20/2005
The amount of oil has been revised. It was originally published with 2 cups oil. Read More
(12)

Most helpful critical review

Rating: 1 stars
05/14/2005
The cauliflower was bathed in fat. Read More
(2)
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
06/20/2005
The amount of oil has been revised. It was originally published with 2 cups oil. Read More
(12)
Rating: 1 stars
05/14/2005
The cauliflower was bathed in fat. Read More
(2)
Rating: 4 stars
08/29/2002
it tastes really good! Read More
(2)
Advertisement
Rating: 4 stars
01/31/2003
A staple of veggie dishes. I add a little more spice for heat. Read More
(1)
Rating: 5 stars
10/23/2009
Great if you add chickpeas too!!! Read More
(1)
Rating: 3 stars
05/27/2016
I really liked the tamarind flavor. I was expecting more of a tempura-style coating on the cauliflower. Read More
Advertisement
Rating: 1 stars
01/19/2004
This recipe has too much oil and the combination of spices does not bring about a nice dish. Read More