Gobi Masala (Cauliflower Curry)

"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."
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Ingredients

15 m servings 95 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Dissolve the coconut cream in 5 tablespoons milk.
  2. Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
  3. 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.
  4. 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.

Footnotes

  • 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.

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Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

The amount of oil has been revised. It was originally published with 2 cups oil.

Most helpful critical review

The cauliflower was bathed in fat.

Most helpful
Most positive
Least positive
Newest

The amount of oil has been revised. It was originally published with 2 cups oil.

The cauliflower was bathed in fat.

it tastes really good!

Great if you add chickpeas too!!!

A staple of veggie dishes. I add a little more spice for heat.

I really liked the tamarind flavor. I was expecting more of a tempura-style coating on the cauliflower.

This recipe has too much oil, and the combination of spices does not bring about a nice dish.

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