Cauliflower and Coconut Milk Curry

A delicious vegetable stew which combines coconut milk with spices and is perfect as a vegetarian main course or as part of a buffet.

Serves: 4

Ingredients:

1 cauliflower
2 medium tomatoes
1 onion, chopped
2 garlic cloves, crushed
1 fresh green chilli, seeded
½ tsp ground turmeric
2 tbsp sunflower oil
400 ml coconut milk
250 ml water
1 tsp granulated sugar
1 tsp tamarind pulp, soaked in 3 tbsp warm water
salt

Method:

1. Trim the stalk from the cauliflower and divide into tiny florets. Peel the tomatoes if you like, then chop them into 1-2.5 cm pieces.

2. Grind the chopped onion, garlic, green chilli and ground turmeric to a paste in a food processor.

3. Heat the oil in a karahi, wok or large frying pan and fry the spice paste to bring out the aromatic flavours, without allowing it to brown.

4. Add the cauliflower florets and toss well to coat in the spices. Stir in the coconut milk, water, sugar and salt to taste. Simmer for 5-8 minutes. Strain the tamarind and reserve the juice.

5. Add the tamarind juice and chopped tomatoes to the pan then cook for 5 minutes only. Taste and check the seasoning and serve.