Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one large or two small cauliflower heads
- two tomatoes
- one onion
- 400 ml (4 dl) coconut milk
- 1-2 tbsp cooking oil
- 200 ml (2dl) warm water
- two cloves of garlic (or to taste)
- one fresh green chili
- 1/2 tsp turmeric
- 1 tsp sugar
- salt - to taste (1/2 tsp)
- 3 tbsp tamarind juice (from 1 tsp of wet tamarind) or to taste
Directions
Separate the cauliflower florets. Cut the tomatoes (peeled or unpeeled) into 8 pieces. Blend the onion, garlic, chili and turmeric into a paste in a blender or a food processor. Heat the paste in a large, deep pan but don't let the paste burn. Add the cauliflower floret and mix. Add the coconut milk, water, sugar and salt. Let the curry simmer for 5 minutes. Add the tamarind juice and the diced tomatoes. Simmer for another 2 minutes.
Serve with rice or as a side dish with another curry.