Creamy Cauliflower Stew with coconut milk is a hearty and delicious. It is a simple dish flavored with garlic and coarsely pepper.
We are starting a new week of blogging marathon today and my theme for this week is ‘Everyday Easy dish for Rice/ Roti’. I have some interesting gravy recipes lined up for this week. First up is this easy to make Cauliflower stew with coconut milk. It is great to serve with both rice or roti.
Cauliflower Stew with Coconut milk:
Most of the Indian style gravy curries that I make typically either have tomato or coconut or both as base. So for this week I wanted to try something different and looked through my cookbooks for ideas.
I saw this Cauliflower stew recipe in Raghavan Iyer’s 660 Curries. That cookbook is like my curry bible. I reach to it every time I want to try a new curry recipe and with 660 recipes, there are quite a lot of them I haven’t tried yet.
Coconut milk based Gravy:
The gravy in this curry/ stew is made with coconut milk. What I found really interesting is the addition of garlic and peppercorns. I didn’t realize that these 2 simple everyday ingredients can add so much flavor to a dish.
How to serve Cauliflower Stew:
This is a simple and easy to make curry that is great to serve with either rice or roti. Do give it a try, I am sure you will love it as much as we did.
Cauliflower Stew with Coconut Milk
- 2 tbsp Canola or Coconut Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 3 cups Cauliflower, cut into 1" florets
- 3~4 Garlicc 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
- 1 Large Tomato, chopped
- To taste salt
- 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.