I completely thought I had blogged this recipe for cauliflower kurma before, but this morning I was looking for it on my blog and it wasn’t there! Thank goodness I found the recipe and can blog it now since it is delicious. Unfortunately, the print out I have of the recipe doesn’t contain the source.
The combination of coconut and fennel gives this curry a unique flavor. So yummy!
1/2 tablespoon olive oil
1 teaspoon cumin seeds
5-6 curry leaves
1 onion chopped
2 green chilis chopped
1 cauliflower cut into florets
1 cup water
1/4 cup desiccated coconut
1 tablespoon cashews
1 teaspoon fennel seeds
- Heat oil in a saute pan. Add the cumin seeds. Once they get brown, add the curry leaves. Then add the onion and green chilis and cook until the onions are browned.
- Add the cauliflower and water and cover.
- Meanwhile, grind the coconut, cashews and fennel seeds (I used a coffee grinder). Add to the cauliflower, add salt, and cook until the cauliflower is tender.