01 October 2015,12:19 by

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In this dish, the creamy coconut sauce complements the flavour of the spiced cauliflower.
Serves :

Preparation Method :

  • Put the gram flour in a small bowl and stir in enough of the water to make a smooth paste.
  • Add the chilli, coriander, cumin, mustard, turmeric, and salt. Add the remaining water and keep mixing to blend all the ingredients well.
  • Heat the oil in a frying pan, and add the curry leaves and cumin seeds.
  • Add the spice paste and simmer for about 5 minutes, stirring frequently. If the sauce has become too thick, add a little hot water.
  • Add the cauliflower florets and the coconut milk. Bring the mixture to boil and then reduce the heat.
  • Cover with a lid and cook until the cauliflower is tender but retains a bit of a crunch. (If you like your cauliflower to be tender, cook for a little longer.)
  • Add the lemon juice, mix well, and serve the curry hot with the wedges of lime to squeeze over.


  • 1 tablespoon gram flour
  • 150 ml water
  • 1 teaspoon chilli powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder
  • 1 teaspoon ground turmeric
  • 75 ml Cooking oil
  • 6-8 curry leaves
  • 1 teaspoon cumin seeds
  • 1 cauliflower, broken into florets
  • 200 ml thick coconut milk
  • Juice of 2 lemons
  • Salt
  • Lime wedges, to serve

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