Cauliflower Curry with Coconut Milk and Rice
Ingredients
- 4 tablespoons vegetable oil
- 1 small head cauliflower
- 1 large onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin
- 1 tablespoon turmeric powder
- 1 tablespoon chili flakes
- 200 ml coconut milk
- Salt to taste
- Fresh coriander leaves for garnishing
- 2 cups cooked Tastic rice
Preparation
Cut cauliflower into small florets and keep aside.
In a pan, heat 1 tablespoon oil. Once medium hot, add cauliflower florets, add a pinch of salt, and fry on medium-high heat until small brown spots appear, stirring to avoid burning.
When the florets are almost three-quarters cooked and have brown spots, remove from the pan and keep aside.
In the same pan, add remaining oil. When hot, add chopped onions and cook until soft.
Add ginger garlic paste and fry until the raw smell is gone.
Add all dry spices including turmeric powder and chili flakes.
Add cauliflower florets, mix until well coated with the spice mixture, add salt, and cook covered on low heat for 5 minutes.
Add coconut milk, cover, bring to a boil, then reduce heat and cook for another 5 minutes or until cauliflower is cooked.
Garnish with fresh coriander leaves and serve with rice.