Try this recipe as a perfect side-dish to many curries. It could also be served as a vegetarian curry.
Each serving contains 142kcal, 5g protein, 11g carbohydrate (of which 9g sugars), 8g fat (of which 4.5g saturates), 3g fibre and 0.3g salt.
Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture.
Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).