This is a fresh and saucy dish that tastes great when you make it and even better the next day, when the cauliflower has had time to soak up all the spices. Serve it with rice.
- Cutting board
- Large sharp knife (adult needed)
- Measuring spoons
- Can opener
- Large skillet
- Wooden spoon or heatproof spatula
- Pot holders
- 1 head cauliflower
- 1 teaspoon vegetable oil
- 1 small onion, peeled and chopped
- 1 garlic cloves, peeled and minced
- 1 heaping teaspoon minced fresh ginger
- 2 teaspoon minced fresh ginger
- 1/2 teaspoon salt
- 1/2 (14-ounce) can coconut milk
- 1/2 (14-ounce) can diced tomatoes, including the liquid
- 1 cup water
- Cut the cauliflower into quarters, then cut the hard core out of each quarter (the leaves will come with it) and discard it. Use your hands to break up the quarters into small florets. You should have about 8 cups.
- Put the skillet on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the onion, garlic, and ginger and cook until golden, about 5 minutes. If it seems dry, add 1 tablespoon water. Add the curry powder and salt and cook 2 minutes.
- Add the coconut milk, tomatoes with their liquid, and water and bring to a boil. Add the cauliflower florets and cook, stirring from time to time, until just tender, about 10 minutes. Now taste the curry. Does it need more salt? If so, add it and taste again.
- Serve right away.