This post is also available in german/deutsch.Our all time favorite when we want a quick and nourishing meal. This creamy coconut cauliflower curry is simple and spicy. We blanch the cauliflower shortly before. We usually do that, it tastes better and it´s easier to digest later. You can also roast the cauliflower in the oven, it tastes delicious also. We serve it with rice, lots of herbs or with fresh flatbread.

SPICES

Spices are essential in curries. And there are huge differences in taste with curry powder. From bombastic good to let’s say rather low! And so the curry powder can steer your dish in different directions. For this reason, always use a high quality and good curry powder. We used Madras Curry on this dish. You may have to try a few curry powders at the beginning until you find your favorite mix. Or you just mix one yourself.

Coconut Cauliflower Curry

500 g cauliflower
1 big carrot or 180 g pumpkin
4 shallots
2 cloves of garlic
1 tsp turmeric powder
2 tsp very good curry powder (madras curry)
1 pinch of ginger powder
2 tbsp tomato paste
salt
1 can full fat coconut milk
60-100 ml of water
lime juice
Rice for 2 servings
coriander
green onions

Divide the cauliflower into florets and blanch. Drain and set aside.
Prepare the rice according to the package instructions.
Finely chop the shallots and garlic. Heat 2-3 tablespoons of oil in a saucepan and sauté the onions and garlic over medium heat. Add turmeric, curry, ginger powder, salt and fry.
Cut the carrots into slices or dice the pumpkin. Also put in the pot and fry with the tomato paste for 2-3 minutes.
Add the coconut milk and some water. Mix well and bring to the boil once and then add the cauliflower. Stir and simmer on low heat for 5-8 minutes. Season with lime juice.

Serve the curry with rice, coriander and chopped green onions. Enjoy!

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Coconut cauliflower curry

This simple and super delicious coconut cauliflower curry is so creamy and ready in 30 minutes. Serve with rice or fresh naan. Vegan recipe.

Servings 2 servings

Author Klaraslife

Ingredients

• 500 g cauliflower
• 1 big carrot or 180 g pumpkin
• 4 shallots
• 2 cloves of garlic
• 1 tsp turmeric powder
• 2 tsp very good curry powder madras curry
• 1 pinch of ginger powder
• 2 tbsp tomato paste
• salt
• 1 can full fat coconut milk
• 60-100 ml of water
• lime juice
• Rice for 2 servings
• coriander
• green onions

Instructions

• Divide the cauliflower into florets and blanch. Drain and set aside.
• Prepare the rice according to the package instructions.
• Finely chop the shallots and garlic. Heat 2-3 tablespoons of oil in a saucepan and sauté the onions and garlic over medium heat. Add turmeric, curry, ginger powder, salt and fry.
• Cut the carrots into slices or dice the pumpkin. Also put in the pot and fry with the tomato paste for 2-3 minutes.
• Add the coconut milk and some water. Mix well and bring to the boil once and then add the cauliflower. Stir and simmer on low heat for 5-8 minutes. Season with lime juice.
• Serve the curry with rice, coriander and chopped green onions. Enjoy!

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