SickBurnBro: I might chop the cauliflower a bit before adding it to the curry. Otherwise looks super tasty.
jayredditson: Interesting recipe, this is a variation of the “Mapppas” made with both fish and vegetables. I like the roasting of the cauliflower, should give a nice texture.
I would suggest using coconut oil which is most commonly used in the region and using shallots or pearl onions. Typically in these curries you would cook with the so called second milk , which is the milk squeezed from the coconut the second time (or just diluted canned milk) and is thinner and more watery. Once your curry is cooked add the thick or first milk and turn off the heat. You will get a much better flavor that way.
pumpyourbrakeskid: ### Ingredients:
* 3 tbsp groundnut oil
* 1/2 tsp mustard seeds
* 10 curry leaves
* 2 onions, finely sliced
* 2 inches ginger root (grated)
* 2 garlic cloves (minced)
* 1 chilli (finely sliced)
* 1/2 tsp ground coriander
* 1/2 tsp turmeric
* 1 tin (400g) chopped tomatoes
* 1 tin (400ml) coconut milk
* 1 tbsp lemon juice
* 1 tbsp brown sugar
* 1/2 tsp salt
* 1 small cauliflower (broken into small florets)
* 100g green beans (cut into one inch pieces)
#### To Serve:
* Basmati rice
* Coriander leaves (for garnish)
* Red chillies (for garnish)
### Method:
1. Put the cauliflower florets on a baking tray and bake them for 20 minutes at 180℃
2. Warm the oil in a large skillet, add the mustard seeds and the curry leaves to the oil and stir them round until you’ve released the aromas
3. Add the onion to the pan and cook it until they start turning translucent
4. Add the ginger, garlic and chilli to the pan and stir everything round until the aromas have been released and there are bubbles forming around the ginger
5. Add the coriander and the turmeric to the pan and stir them into the pan
6. Add the coconut milk to the pan and stir it round until the coconut milk begins to bubble
7. Pour the chopped tomatoes into the pan and stir them in so they’re well mixed with the rest of the sauce
8. Add the lemon juice, sugar and salt into the sauce and stir everything round
9. Pour the green beans into the pan and stir them into the sauce, let them simmer for 3-5 minutes so they start to soften
10. Open the oven, grill the cauliflower florets for 3-5 minutes so they start to darken slightly
11. Take the florets out of the oven, pour them into the pan and fold them into the sauce
12. Serve the sauce over basmati rice, garnish with coriander leaves and red chilli and serve
[**RECIPE SOURCE**](https://www.youtube.com/watch?v=Vmj30QgAWtw)
zacefron69: Man, I really wish I liked cooked cauliflower. I’ve tried it so many ways, and people can make it lool.so freaking good. But I can never stand the way it tastes cooked. 🙁
