gobi masala cauliflower curry
Dinner
Gobi Masala Cauliflower Curry
Cauliflower florets simmered in a tomato-based masala curry. A classic Indian vegetarian dish often served with roti or rice.
Ingredients:
- 2 tablespoons 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
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.
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