Tamil · Lunch, Dinner
Cauliflower kurma
Cauliflower florets simmered in a creamy cashew-coconut gravy, mildly spiced.
- Calories
- 481 kcal
- Protein
- 10 g
- Carbs
- 62 g
- Fat
- 21 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: tree_nut, coconut.
Ingredients
- 50 g Basmati rice
- 180 g Cauliflower
- ½ onion Onion
- 25 g Fresh coconut
- 8 g Cashews
- 1 tsp Ground coriander
- ¼ tsp Chilli powder
- ½ tsp Garam masala
- ½ tbsp Sunflower oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Heat the oil, cook the onion for 6 minutes until soft, then add turmeric, chilli powder and coriander powder.
- Add the cauliflower with a splash of water, cover and simmer 10 minutes until just tender.
- Grind the coconut and cashews with water into a smooth paste and stir in; simmer 5 minutes.
- Sprinkle with garam masala, season with salt and serve with the rice.
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