Cauliflower and Coconut Milk Curry

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

Ingredients

 * 1 large or 2 small cauliflower heads
 * 2 tomatoes
 * 1 onion
 * 400 ml (4 dl) coconut milk
 * 1 – 2 tbsp cooking oil
 * 200 ml (2 dl) warm water
 * 2 cloves of garlic (or to taste)
 * 1 fresh green chili
 * ½ tsp turmeric
 * 1 tsp sugar
 * salt - to taste (½ tsp)
 * 3 tbsp tamarind juice (from 1 tsp of wet tamarind) or to taste

Directions

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