Spicy Cauliflower in Coconut Milk


  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1/8 teaspoon fennel seeds
  • 12 oz cauliflower florets
  • 2 large cloves garlic
  • ½ inch piece ginger
  • 1 teaspoon cooking oil
  • 2 teaspoons chili powder
  • Pinch of turmeric
  • ½ cup water
  • ½ cup coconut milk
  • Salt to taste


  • Dry roast coriander, cumin and fennel seeds and let cool
  • Grind them together to powder (curry powder)
  • Chop ginger and garlic into very small pieces (or you can use a mortar and pezzle to crush them)
  • Add oil to a saucepan and add crushed/chopped garlic and ginger and sauté for a minute or until garlic is golden
  • Add curry powder and stir and fry for about 30 seconds on low flame
  • Add cauliflower, chili powder, turmeric powder, salt and water and mix well and cover and bring to a boil
  • Now add coconut milk and cover and cook on medium flame until the gravy thickens – about 8 – 9 minutes
  • Serve with chapatti, roti, Nan bread or rice

Coconut milk can be replaced my normal milk (2% or 1%) but it will not give the same flavor as coconut milk.

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