Cauliflower Curry with Coconut Milk and Lemon Basil
This is one of the cauliflower recipes that also supports weight loss and boosts immunity. With a rich nutrition quotient, and ease of preparation, it is a must try as a dinner or lunch option.
Servings: 4 people
Cost: $5
Equipment
- Heavy Bottom Pan or Cast Iron Kadhai
Ingredients
- 1 Medium Cauliflower cut it into small pieces
- 1½ inch Fresh ginger root
- 1 Large Tomato
- 1 Medium Onion coarsely chopped
- 2 cloves Garlic
- 1 cup Lemon Basil Leaves Replace with basil or cilantro leaves.
- 1½ tsp Mustard Seeds
- 200 ml Fresh coconut milk
- 1 Red Chili optional. Replace with 1 tsp black pepper
- 2 tsp Rice Vinegar add it in the end
- 1½ tsp Rock Salt to taste
- 1 tsp Sesame oil
- 300 g Silken Tofu optional (replace with more cauliflower)
Instructions
Preparing the Veggies
- Wash and cut the cauliflower into small florets. We usually soak the cauliflower in water for some time before we cook to clean it off the chemicals.
Cooking Cauliflower
- Heat the pan and add cooking oil.
- Add chopped ginger, chili, and onion. Stir till golden brown (2-3 mins).
- Add tomato and cauliflower and stir for another 8-10 mins till cauliflower becomes soft.
- Add coconut cream, water, salt, and lemon basil leaves. Cook for another 10 mins.
- Add silk tofu and vinegar in the end and mix well.
- Serve with steamed rice or chapati. Enjoy!