Fragrant white rice amber perfectly complements this spicy dish. Boil the rice according to the instructions on the package

Cauliflower disassemble on inflorescences and boil for a couple. I usually put a large inflorescence at the bottom of the pan, small on top of large, pour in a little water, cover with lid and boil until soft. Don't like to digest the cabbage. So it turns out almost "steaming", only the largest inflorescence in water and therefore reach readiness at the same time with small buds.

Root ginger the size of about 3 cm, peeled and finely chopped

In skillet or saucepan heat the oil, fry ginger about 1 min, add a teaspoon of curry powder and cook another 20 seconds. Pour in the coconut milk* add a pinch of salt and evaporated milk over high heat about 2 minutes, stirring occasionally. *Coconut milk I had prepared in advance, the night I got it was in the refrigerator, so on the surface were collected and frozen cream. This can be seen in the photo. How to make coconut milk I explained in detail in your recipe for "Coconut milk". But you can use ready store bought.

Drain water from cauliflower and pour in spicy coconut milk. Cook on medium heat for another 3 minutes. If the milk is not closed* the whole cabbage, do not worry - just stir gently a couple of times Kale blossoms, so they all soaked with the aromas and tastes of coconut milk. *If a deep casserole, the cabbage is easier to add directly into it, so it is better soaked coconut milk