Grind the onion, garlic, chili and turmeric into a paste in a food processor
Heat oil in a wok and fry spice paste to bring out the flavours without allowing it to burn
Steam cauliflower in microwave for 5 minutes to soften slightly
Add cauliflower and toss well to coat in the spices
Stir in the coconut milk, water, sugar and salt to taste
Simmer for 5 minutes
Add tamarind and tomato to the pan then cook for 2-3 minutes only
Serve on basmati rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (441g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (76%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 0mg||0 %|
|Sodium 66.1mg||2 %|
|Potassium 946.6mg||25 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 14.6g|
|Protein 6.2g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 326
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