Today I am happy to guest post for Suzi over at
Cooking's Good. Suzi's an amazing cook and she's been featured on Foodbuzz Top 9 for her amazing soups. We have been corresponding over my love of curry leaves and she has traveled far and wide in search of them. I was so happy to hear when she finally found them and I hope she loves the flavor and fragrance they give to any curry dish. This cauliflower curry is a very simple and easy curry dish. I thought it would be a great way to introduce Suzi's readers to cooking curry. It's a mild dish so anyone can eat it. I hope you all enjoy it too and make sure to check out Suzi's lovely blog and say hello. :)
Ingredients:
1 head of cauliflower
1 medium onion sliced or chopped
1 serrano chili (whole but with a slit down the length)
2 cloves of garlic cloves minced
10-15 curry leaves
1 small stick of cinnamon
1/2tsp of turmeric powder
1/2 tsp of fennugreek seeds(available in Indian Grocery Stores)
1-2 fresno chilies (optional-I just used them for some extra color)
2 cups of coconut milk
salt to taste
1-2 tsp of lime juice
1 cup of water
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTpYhdiM6zRx96cr1zTC1YEAvgkt5bS6d-d9L6PRD2pg4Os3Fs8Y3BmlYZako-d7Xa8tfZ8TjhBUs5PZerxT4jayOWfOBzpGP5VZoATRihbeFeNYiik4C-G8bBVoaOtdS8aL2wVbcd4ZK/s200/100_1412.jpg)
Cut cauliflower into large florets. Add all your ingredients into the pan (except for the coconut milk and lime juice). Cook until the cauliflower if fork tender.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kojF3oNeqZQ3PrNSyhQdticn-ZqK_NFn8o9kZNIVtbfyLlHB6tolMQdqJ0-cBlSMkg-f_cpPFllTNcr7nyqxPxhTWtts9UJm0_0DndAnkXGX0ll8QV818F5rWzrgVqaUofi9R8dUzwex/s200/100_1414cali.jpg)
Add the coconut milk and taste for salt. Add salt as necessary. Turn off the stove and add your lime juice. Serve over rice. Enjoy.
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