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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 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Side Dish, soups stews
Cuisine: Indian, south indian
Servings: 6 Servings


  • 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


  • 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.


  • 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.


Calories: 237kcal
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