Cauliflower Coconut Curry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.