Kerala Cauliflower Curry


I have recently just come back from India and so it seems fitting that I should share a curry recipe this month.  Out there everything is jam-packed full of wonderful spices and they especially use a lot of turmeric in many dishes.  There are coconuts growing in abundance so freshly grated coconut is used in most recipes as well.  I first had this curry with white fish so if you wanted to swap the cauliflower for some chopped up fillets it would also be delicious.

This is gluten and dairy-free.

Serves 2


4 tbsp coconut oil

2 banana shallots, diced

1 1/2 tsp black mustard seeds

Small handful curry leaves (dried or fresh)

1 chilli, roughly chopped

1 tsp caraway seeds

3 garlic cloves, diced

100g shredded fresh coconut (you can grate or use a blender)

1 tsp turmeric powder

1/2 tsp cumin powder

1 heaped tbsp grated ginger

1 cauliflower cut into rosettes (about 400g)

2 medium tomatoes, sliced

200ml vegetable stock

600ml coconut milk

small bunch fresh coriander, chopped

60g chopped cashew nuts

Zest and juice of 1 lime

sea salt and black pepper

Set a large frying pan to a medium to high heat and add the coconut oil to heat up.  Then add the shallots, black mustard seeds, curry leaves, chopped chilli, caraway seeds and allow everything to cook and the onions to go translucent.  Then add the garlic, turmeric, cumin, shredded coconut, ginger and mix everything together for about 2 minutes before adding in the cauliflower pieces.  Stir again and then add the vegetable stock followed by the coconut milk.  Bring to the boil for about 4 minutes and then add the sliced tomato cooking for about 1-2 minutes.  Remove from the heat and season with salt, pepper, fresh coriander and the zest and juice of the lime.  Serve hot with a generous sprinkle of chopped cashews and more coriander.

Nina ParkerComment