Friday, 24 August 2012

Sambal Kol Kembang

This Indonesian spiced cauliflower dish can be served as an accompaniment to meat dishes, or as a vegetarian dish in its own right. I have amended it to suit the Slimming World plan by substituting coconut yogurt for the coconut cream and sweetener for the sugar. 


Serves 4
½ syn for the entire dish

1 cauliflower
1 onion, chopped
2 cloves garlic, crushed
1 fresh red chilli, seeded
½ tsp ground turmeric
1 tub Müllerlight coconut and vanilla yogurt
1 tsp sweetener
1 tsp tamarind powder

Trim the stalk from the cauliflower and break into tiny florets. Cook in plenty of salted water for a few minutes until tender. Grind the onion, garlic, chilli and turmeric together in a food processor to form a smooth paste. Stir in yogurt, sweetener, salt and tamarind powder. Add the cauliflower and gently heat in a saucepan without boiling. 


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