Cauliflower And Coconut Milk Stew Recipe

This stew is different from a traditional stew that is made with a combination of pureed tomatoes, oats, coconut milk, and mildly spiced with bay leaf and cardamom. It makes a great dish to serve with appam.

Cooking time
30 min
Serves
4
0
1
126
CALORIES
Fit Foodie Index

Ingredients

    • 1 head cauliflower, cut into florets
    • 1 packet, Saffola Peppy Tomato Oats
    • 2 cloves garlic, grated
    • 1 bay leaf
    • 2 cardamom pods, pounded
    • 1/2 teaspoon black peppercorns, coarsely pounded
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon turmeric powder
    • 1 cup homemade tomato puree
    • 1/4 cup coconut milk
    • salt to taste
    • a small bunch of coriander leaves, finely chopped
    • Saffola oil for cooking
    • 1 cup of water

How to make Cauliflower And Coconut Milk Stew

    • To begin, steam the cauliflowers in a steamer along with a pinch of salt for about 3 to 4 minutes, until it is almost done. Once done, keep it aside.
    • Heat a teaspoon of oil in heavy bottomed pan; add the garlic and the bay leaf, and sauté for a few seconds. Add the tomato puree, oats, 1 cup of water, turmeric powder, black peppercorns, cardamom powder and chili powder. Stir well to combine and bring it to a brisk boil. 
    • Once the tomatoes come to a brisk boil, add the cauliflower florets, the coconut milk and salt to taste.
    • Stir and simmer for 10 minutes until the cauliflower is cooked through and absorbed all the spices. Once done, check the salt and spices and adjust to suit your taste.
    • Stir in the freshly chopped coriander leaves and serve. 
       

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