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    Coconut & cauliflower curry

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    Coconut & cauliflower curry

    • Gluten Free
    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    3 tbsp coconut or vegetable oil
    1 large Duchy Organic Cauliflower, cut into florets
    6 curry leaves
    1 tsp black mustard seeds
    1 tsp cumin seeds
    2 onions, finely chopped
    3 cloves garlic, finely chopped
    10g fresh root ginger, finely chopped
    227g can chopped tomatoes
    ½-1 tsp mild red chilli powder,to taste
    ½ tsp ground turmeric
    1 tsp garam masala
    400g can coconut milk
    115g bag washed baby spinach
    Steamed basmati rice, to serve


    1. Put the oil in a large saucepan over a medium heat. Fry the cauliflower florets for around 7-9 minutes, until lightly browned on all edges and smelling toasty. Stir in the curry leaves and the mustard and cumin seeds. Fry for a couple of minutes, then add the onions and reduce the heat a little. Sauté for 10 minutes, then stir in the garlic and ginger; cook for a further 3-4 minutes.

    2. Add the tomatoes, chilli powder, turmeric and garam masala; season. Add a splash of water if it looks dry. Turn the heat back up to medium and bring to a simmer. Bubble for 5 minutes so the tomatoes reduce a little, then add the coconut milk. Bring to the boil, then reduce to a simmer and cook for a further 5 minutes. Add the spinach and cook for 5-10 minutes, until the cauliflower is just cooked through, the spinach has wilted and the curry has thickened. Check the seasoning and serve with the steamed basmati rice.

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