Cauliflower Coconut Curry
Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.
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
- 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.
- 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.
- Garnish with coriander and coconut chips and serve with steamed rice and/or pappadum.
Cook's notes
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.
Can I make this Cauliflower Coconut Curry vegan?
Yes! This curry is easily made vegan by using coconut oil instead of ghee. All other ingredients are naturally plant-based, making this a perfect vegan Halloween dinner option.
Can I add protein to this curry?
Absolutely! The cauliflower curry pairs wonderfully with firm white fish (approximately 600g for 8 people). Simply divide the fish fillets, place them in the curry, cover with sauce, then cover with the lid and simmer for 3–4 minutes until the fish is translucent. You can also add chickpeas, tofu, or paneer for vegetarian protein options.
How long does this curry keep in the fridge?
This Cauliflower Coconut Curry will keep well in an airtight container in the refrigerator for up to 4 days. The flavours actually develop and improve after a day or two. You can also freeze it for up to 3 months.
What can I use instead of curry leaves?
While curry leaves provide an authentic flavour, you can substitute them with a combination of bay leaves and a small amount of lime zest. However, curry leaves are increasingly available in international grocery stores and add a unique aromatic quality worth seeking out.
Can I make this curry less spicy?
Yes, you can easily adjust the heat level. Reduce or omit the dried red chillies, and use a mild curry paste instead of Madras curry paste. You can always add more heat at the table with fresh chillies or hot sauce for those who prefer it spicier.
Why is this called a Halloween recipe?
This curry makes a hauntingly delicious addition to Halloween celebrations! The warm, comforting flavours are perfect for autumn, and when served in a pumpkin-shaped casserole, it becomes a festive centrepiece for your Halloween dinner party. Plus, it is wholesome enough to serve before trick-or-treating!
What sides go well with this curry?
This curry is traditionally served with steamed basmati rice and pappadum (Indian flatbread). For added texture and flavour, top with toasted coconut chips and fresh coriander. You can also serve it with naan bread, roti, or even cauliflower rice for a lower-carb option.
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