Cauliflower and Coconut Milk Curry

This is my favourite vegetarian curry. It's a simple one and quickly cooked. The taste is aromatic without being strongly spicy.

Ingredients
one large or two small cauliflower heads two tomatoes one onion 400 ml (4 dl) coconut milk 1-2 tbsp cooking oil 200 ml (2dl) warm water two cloves of garlic (or to taste) one fresh green chili 1/2 tsp turmeric 1 tsp sugar salt - to taste (1/2 tsp) 3 tbsp tamarind juice (from 1 tsp of wet tamarind) or to taste

Preparation
Separate the cauliflower florets. Cut the tomatoes (peeled or unpeeled) into 8 pieces. Blend the onion, garlic, chili and turmeric into a paste with a blender or food processor. Heat the paste in a large, deep pan but don't let the paste burn. Add the cauliflower floret and mix. Add the coconut milk, water, sugar and salt. Let the curry simmer for 5 minutes. Add the tamarind juice and the diced tomatoes. Simmer for another 2 minutes.

Serve with rice or as a side dish with another curry.