Kerala Style Cauliflower Kurma
- luvlittlehearts
- Sep 22, 2016
- 1 min read
Ingredients:
Cauliflower florets 1 cup
Carrots (diced)1/2 cup
Green peas (fresh or frozen) 2-3 tbsps
Medium Size Onion (finely chopped) 1
Ginger Garlic Paste 2 tbsps
Green chilies (slit) 2
Large Tomato (pureed) 1
Turmeric powder 1/2 tsp
Red chili powder1 tsp
Coriander powder 2 tsps
Cumin powder 1/2 tsp
Stick Cinnamon 1Spring
Curry leaves 1
Thin Coconut Milk 1 cup
Thick Coconut Milk 1/2 cup
Salt (adjustable)1 tsp
Cashews broken 4-5
Oil 2-4 tbsps
Fresh Coriander (chopped) 2 tbsps
Method: Heat sufficient water in a wok and add chopped vegetables and boil them. Drain water and collect the vegetables in a bowl. (Do not over cook the veggies) Heat some oil in the same wok and add cinnamon stick and curry leaves. Now add finely chopped onion and saute it till translucent. Add Ginger garlic paste, green chilies and fry till golden. Now add pureed tomato along with red chili powder, turmeric powder, cumin powder and coriander powder and fry till oil starts leaving the sides. Pour in the thin coconut milk, cooked veggies and adjust salt. Cook for 5-6 mins in low flames. Once the curry is done, add thick coconut milk, some chopped cashews and turn off the gas. Garnish with fresh chopped coriander and some grated coconut.Serve hot with chapati or parotta.
Happy Cooking!
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