Kari Cauliflower Kapitan
Kari Kapitan is an amazing curry served in Malaysia, normally paired with Chicken, here it is paired with cauliflower and chick peas
Servings: 4 people
Ingredients
- 125 ml vegetable oil
- 2 tbsp brown sugar
- 250 ml coconut milk
- 125 ml water
- 3 potatoes peeled and quartered
- 1 tin chick peas drained and rinsed
- 1 tbsp tamarind paste
- 5 kaffir lime leaves finely sliced
- 1 tsp salt
Spice Paste
- 2 tbsp Sambal Oelek
- 2 tbsp vegetable oil
- 1 large onion
- 4 garlic cloves
- 2.5 cm ginger
- 2 tsp ground tumeric
- 3 lemongrass stalks
Marinated Cauliflower
- 1 tbsp ground tumeric
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 Cauliflower Cut into florets
Instructions
- add turmeric, salt and oil to the cauliflower and combine, leave to marinate while making the paste
- place all spice paste ingredients in a blender and blend to a smooth paste
- heat oil in wok over medium heat. add Califlower in batches and cook for 2-3 minutes until golden brown remove with tongs and place on paper towel
- reheat oil in wok over medium heat. Add the spice paste and saute for 3 minutes or until fragrant. Add coconut milk and 125 ml water. return the cauliflower to the wok and bring to the boil. reduce heat to low and simmer for 30 minutes. until sauce has reduced and thickened
- Add Potato, Chickpeas, tamarind paste, kaffir limes and salt. Stir well. Simmer for another 10 minutes until potato and chickpeas are cooked through. Server with Rice or Roti.
