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Gobi Masala (Cauliflower Curry)

By: Natasha Heran

"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."

Rate/Review | Read Reviews (6)

What to Drink?
	Sauvignon Blanc
	Sao Paulo Lime and Vodka
	Beer
	Special Lemonade

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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.

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.