Name: Stewed Cauliflower in a Coconut-Cashew Sauce (Dum Gobhi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 tablespoon coriander seeds; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 tablespoon white poppy seeds; ¼ cup raw cashew nuts; ¼ teaspoon ground turmeric; 1 teaspoon cumin seeds; 1½ teaspoons coarse kosher or sea salt; 1 cinnamon stick (3 inches long), broken into smaller pieces; 3 dried red Thai or cayenne chiles, stems removed; 2 tablespoons canola oil; 1 medium-size red onion, finely chopped; 4 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick), finely chopped; 1 pound cauliflower, cut into 2-inch florets

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A surprisingly sweet curry (even without the presence of sugar), this offers a great backdrop to otherwise ho-hum cauliflower. Cinnamon infuses it with an aromatic sweetness in tandem with fresh coconut. Serve it as an accompaniment to Fragrant Ginger Shrimp with Shallots and Curry Leaves and a bowl of white rice.