Cauliflower in Coconut Milk

At the beginning, make coconut milk from the coconut flakes and the water: For this, boil the water and mix with the coconut flakes. Leave to infuse for 20 minutes, then pour the mixture through a dish and squeeze it thoroughly. The liquid collected is the coconut milk. If you can get it, you can also use fresh or canned coconut milk.

Chop the onion, garlic and peppers and fry them in the oil. Divide the cauliflower into roses, add and sauté for 2 minutes.

Add the coconut milk and the rest of the ingredients, except for the tomato, and simmer on low heat for 10 minutes with the lid closed.

Dice the tomatoes and add. Cook for another 2 minutes, remove the curry leaf and serve on the spot.

It goes well with long grain rice.

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