Cauliflower Coconut Curry

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
6-8 6-8
Cauliflower Coconut Curry
Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.
Main ingredients
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 1.5 kg cauliflower, cut into small florets (approx. 2 heads of cauliflower or greens)
  • 2-3 cloves of garlic, sliced
  • 2-3 tablespoons ghee or coconut oil (vegan)
  • 2 teaspoons mustard seeds
  • 3 cardamom pods, crushed
  • 1-2 cinnamon sticks
  • 2 dried red chillies
  • 18 curry leaves
  • 2 tablespoons Madras curry paste
  • 1 teaspoon turmeric
  • 300g yellow cherry tomatoes
  • 1.5-2 cans of coconut milk, 400 ml each
  • Juice and zest of 1 lemon
  • Salt and freshly ground pepper
  • 8 sprigs of coriander
TO SERVE
  • Toasted coconut chips
  • Basmati rice
  • Pappadum (Indian flatbread)
  • Method

  • 1
    Preheat the oven to 200°C. Wash the cauliflower, cut into florets, and place it in a bowl and mix with the garlic slices and a little oil. Place the cauliflower on a baking tray lined with baking paper and roast in the oven for about 10 minutes.
  • 2
    Heat the ghee in a Le Creuset Cast Iron 24cm Pumpkin Casserole over low heat. Add the mustard seeds, cardamom, cinnamon, chilli, and curry leaves, and roast for 1-2 minutes until fragrant, stirring regularly. Add curry paste and turmeric and continue cooking for 1 minute. Add the roasted cauliflower florets, and cherry tomatoes and mix with the spice mixture. Add the coconut milk and lemon juice as well as the zest of a lemon and mix everything. Bring to a boil, season, and simmer for 2 minutes.
  • 3
    Garnish with coriander and coconut chips and serve with steamed rice and/or pappadum.
  • 4
    Tip: The cauliflower curry goes well with any firm, white fish (approx. +-600 g for 8 people). Divide the fish fillets, place in the curry, and cover with sauce. Cover with the lid and simmer for 3-4 minutes until the fish is translucent.