Spicy Cauliflower Curry with Coconut Milk

A spicy and flavourful curry recipe with cauliflower. This cauliflower curry is flavoured with spices like coriander, cinnamon, cloves, pepper etc... and adding coconut milk also gives a wonderful flavour which thickens the gravy and gives a mild sweet taste to it. I simply love the coriander flavour in this curry and this recipe goes well with any rice pulao and rotis.


Serves 2 | Preparation Time : 15 Min's| Cooking time 20 Min's
Ingredients

• 150 gms Cauliflower florets
• 2 Onion, medium sized, roughly chopped
• 3 Tomatoes, medium sized, roughly chopped
• 1/2 tbsp Ginger Garlic paste
• 1/4 tsp Turmeric powder
• 3 tbsp of Sunflower Oil
• 100 ml of thin Coconut Milk

Dry roast and grind to a smooth paste

• 1 tbsp Coriander seeds
• 1 inch Cinnamon stick
• 2 or 3 Cloves
• 1/4 tsp Cumin seeds
• 5 Pepper Corns
• 2 Cardamom
• 1 Dry Red Chilly

Method

• Roughly chop the onions and tomatoes and keep. Place the cauliflowers florets with little salt and turmeric powder in boiling water for 2 Min's. Drain and keep aside.
• Heat 1 tbsp oil in kadai/wok, when hot add the onions and fry till it becomes golden brown in colour. Allow it to cool and grind to a smooth paste.
• Heat the remaining oil in the same kadai/wok add ginger garlic paste and fry for 1 minute. 
• Then add the onion paste and fry till it changes its colour.
• Add the pureed tomatoes and cook them for 2 Min's.
• Next add the ground paste and turmeric powder to it and mix well and saute.
• Add the cauliflower florets, 150 ml of water(or enough water to cook cauliflower florets) and salt and mix well. Cover and cook till the cauliflower is cooked.
• When done, add the coconut milk to it and mix well and when it is starts to bubble/boil switch off the flame. Garnish with coriander leaves.