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.