Cauliflower and Spinach in a Black Pepper-Coconut Milk Sauce

Name: Cauliflower and Spinach in a Black Pepper-Coconut Milk Sauce (Cauliflower Keerai Thenga Paal)
Yield: Serves 8
Cuisine: India
Ingredients: 1 teaspoon black or yellow mustard seeds; 2 tablespoons canola oil; 12 medium-size to large fresh curry leaves; 1 teaspoon black peppercorns, coarsely cracked; 1 large tomato, cored and cut into ½-inch cubes; 1 pound fresh spinach leaves, well rinsed; 8 ounces cauliflower, cut into 1-inch florets; 1 teaspoon cumin seeds; 1 can (13.5 ounces) unsweetened coconut milk; 4 large cloves garlic, finely chopped; 2 teaspoons coarse kosher or sea salt

Cauliflower Keerai Thenga Paal

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Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Combine two of Kerala’s prized ingredients, coconut milk and black peppercorns, to provide a smooth and slightly peppery base to otherwise ho-hum cauliflower and spinach. The addition of slightly tart tomato makes it a festive-looking dish. I serve it the way Keralites do, over a bowl of perfectly cooked rice noodles, either store-bought or, preferably, homemade (see Idiappam).