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.
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Ingredients
- 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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