Cauliflower with Coconut and Lemon-India

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Cauliflower with Coconut and Lemon-India

 

1 medium cauliflower, cut into florets

1 small onion, finely chopped

2 cloves garlic

1 tsp. whole mustard seeds

1/2 tsp. each whole cumin, coursely pounded

1/2 tsp. whole coriander seeds, coursely pounded

1/4 tsp. turmeric powder

2 cups coconut milk

juice 1/2 lemon

chopped green coriander

vegetable oil for frying

salt

 

In skillet heat small amount of oil: add mustard seed

and cook for a few seconds. Add chopped onion, cumin

and coriander seeds. Stir and lift the pan off the

heat if it seems a bit too hot. Cook for a few

minutes. Add the cauliflower florets and stir till

they're coated in oil, seeds etc. Continue to cook for

a few more minutes, then add the coconut milk,

turmeric and salt. Bring to the boil; reduce heat and

cover the pan. Simmer until the cauliflower is soft

enough to stick a fork in but not falling apart. Add

the lemon juice and green corriander at the end of

cooking time.