This is one of our all-time favorites! We make it once a week in the summer months, when we can buy fresh curry leaves at the Asian grocery store here in Santa Barbara. It's worth waiting until summer to make it, because the curry leaves are essential!
Ingredients
1 TBSP gram flour (besan)
1/2 Cup water
1 tsp chili powder
1 TBSP ground coriander
1 tsp ground cumin
1 tsp brown mustard seeds
1 tsp turmeric
Salt, 1 tsp or to taste
2 TBSP butter or macadamia oil
15 curry leaves
1 tsp cumin seeds
1 large cauliflower, cut into florets
3/4 to 1 cup thick coconut milk (half can)
Juice of one lemon
Lime wedges and/or cilantro leaves, to serve
Preparation
Steam cauliflower for 25 - 30 minutes, or until tender, and while it is cooking prepare the other ingredients. Mix the gram flour with a little water to make a smooth paste. Add the chili, coriander, ground cumin, mustard seeds, turmeric, and salt. Add the remaining water and keep mixing to blend all the ingredients well.
Heat the butter or oil in a frying pan. Add the curry leaves and cumin seeds. Add the spice paste and simmer for about 1 minute. The sauce will thicken almost immediately. If the sauce has become too thick, add a little water.
Add the coconut milk and bring mixture to a gentle boil. Add the cooked cauliflower. If the cauliflower is not yet as tender as you would like, cover and cook for a bit longer. When ready, add the lemon juice, mix well, and serve hot and garnish with cilantro leaves and lemon wedges if you prefer a more sour flavor.