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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
A delicious low carb twist on a childhood favorite coconut based curry —Lakshmi Sundar
Ingredients
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.5
Head of cauliflower
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1 teaspoon
Turmeric powder
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1.5 teaspoons
Kosher salt
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1 cup
Freshly grated coconut
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4
Hot green chillies
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1 tablespoon
Cumin seeds
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1 teaspoon
Mustard seeds
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2
Dried chillies
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5
Curry Leaves
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1 tablespoon
Coconut oil (or any cooking oil)
Directions
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Separate the cauliflower into small florets, wash and drain.
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Take the cauliflower, add water to cover the vegetable and cook with the turmeric powder and kosher salt for 10 minutes (the cauliflower should be cooked but firm).
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Grind the coconut, green chilies and cumin in a blender with just a little bit of water, till the ingredients are blended into a nice paste.
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Add the coconut paste to the cooked cauliflower and let the curry boil for about 5 minutes.
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Heat the oil in a small pan and fry the mustard seeds, dried chilies, and curry leaves till the mustard seeds stop crackling.
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Add the seasoned oil with the ingredients to the cauliflower curry. Serve hot with steamed rice.
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Recipe Notes:
Freshly grated coconut is available at Indian supermarkets in the freezer section. The brand I use is called Daily Delite. If you are unable to find freshly grated coconut or want a short cut, take a cup of coconut milk, mix in 1.5 tsp of hot red chilly powder and a heaped tbsp of cumin powder and mix this with the cooked cauliflower instead of the ground coconut paste. It still creates a beautiful, yummy curry!
PS. I love my dishes hot and spicy; you can adjust the seasonings to suit your taste buds
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