Cauliflower Curry Recipe with Coconut Milk

Creamy Cauliflower Stew with coconut milk is a hearty and delicious. It is a simple dish flavored with garlic and coarsely pepper.

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Here is a very easy vegan cauliflower stew/ curry made with coconut milk. It is an hearty recipe that is great can be served with bread or either rice or roti.

Most Indian style stews either have tomato or coconut or both as base. But this recipe uses just coconut milk and it is absolutely scrumptious.

The gravy in this curry/ stew is made with coconut milk, there are no ground spices or masalas.

The addition of garlic and freshly ground peppercorns adds a ton of flavor. You will be surprised that these 2 simple everyday ingredients can pack that much punch.

Recipe is adapted from Raghavan Iyer's 660 Curries. That is my curry bible and I highly recommend it to every Indian food or curry enthusiasts.

What I love about this recipe

• Easy to make
• Needs just a few ingredients
• Packed with flavor
• Creamy & delicious
• Eat as is or serve with either rice or roti

Ingredients

This recipe does not need any ground spices or masalas. It is a very simple dish with minimum ingredients.

Veggies:

• Cauliflower - fresh or frozen would work
• Tomato - freshly chopped preferred but feel free to use canned diced tomatoes
• Spinach - either fresh or frozen would work in the recipe

Other ingredients:

• Coconut milk - either full fat or low fat canned coconut milk
• Black Peppercorns
• Garlic
• Curry leaves - fresh or dried.
• Mustard seeds - either black or brown mustard will work
• Cumin seeds

Instructions

Heat oil in a large saucepan over medium high heat; add the mustard and cumin seeds. Once the seeds start to pop, add the cauliflower and cook till the florets are lightly browned, about 2~4 minutes.

Add the garlic and cook for about 1 minute or until garlic is cooked through and smells fragrant.

Stir in the coconut milk and bring to a boil. Add salt, pepper and curry leaves.

Reduce the heat to medium-low, cover and cook till cauliflower is tender, about 8~10 minutes.

In the meantime, coarsely grind the peppercorns and add to the stew. Add the tomato and cook till the tomato is tender, about 3~5 minutes. Add the spinach into the pan and cook till the leaves have wilted, about 3~4 minutes.

Tips

• Frozen cauliflower can be added to the pan directly - no need to thaw. Cook for a little longer until the florets start to brown around the edges.
• Shake the can of coconut milk well before using.
• Freshly grind peppercorn in a mortar or pestle or in a spice grinder.

Few more cauliflower recipes to try

• Cauliflower Fried Rice
• Roasted cauliflower steak
• Cauliflower risotto

Few more hearty dishes to try

• Potato lentil stew
• Vegetarian three bean stew
• Palak Badam Shorba
• Thukpa (Arunachal Pradesh noodle soup)
• Moroccan Chickpea soup

I love hearing from you!! If you've tried this or any other recipe on the blog, tag in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Cauliflower Stew with Coconut Milk

Creamy Cauliflower Stew with coconut milk is a hearty and delicious. It is a simple dish flavored with garlic and coarsely pepper.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Side Dish, soups stews

Cuisine: Indian, south indian

Servings: 6 Servings

Ingredients

1x2x3x

• 2 tbsp Canola or Coconut Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 3 cups Cauliflower, cut into 1" florets
• 3~4 Garlic cloves, finely minced
• 1 can 13.5oz Coconut milk (about 1½cups)
• 1 tsp Pepper, coarsely ground
• 8~10 curry leaves
• 3 cups Baby Spinach or fresh spinach, well rinsed and chopped (or ½ cup of frozen spinach)
• 1 Large Tomato, chopped
• To taste salt

Instructions

• Heat oil in a large sauce pan over medium high heat; add the mustard and cumin seeds. Once the seeds start to pop, add the cauliflower and cook till the florets are lightly browned, about 2~4 minutes.
• Add the garlic and cook for about 1 minute or until garlic is cooked through and smells fragrant.
• Stir in the coconut milk and bring to a boil. Add salt, pepper and curry leaves.
• Reduce the heat to medium-low, cover and cook till cauliflower is tender, about 8~10 minutes.
• Add the spinach into the pan and cook till the leaves have wilted, about 5~6 minutes.
• Add the tomato and cook till the tomato is tender, about 3~5 minutes. Serve with rice or roti.

Notes

• Frozen cauliflower can be added to the pan directly - no need to thaw. Cook for a little longer until the florets start to brown around the edges.
• Shake the can of coconut milk well before using.
• Freshly grind peppercorn in a mortar or pestle or in a spice grinder.

Nutrition

Calories: 237kcal

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