Keralan Cauliflower and Coconut Milk Curry

Name: Keralan Cauliflower and Coconut Milk Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 tsp brown sugar or jaggery (optional); Fresh coriander, to serve (optional); Toasted coconut shavings, to serve (optional); 1 medium or large cauliflower; 1 heaped tsp cumin seeds; 1 heaped tsp black or brown mustard seeds; 4 tbsp coconut or rapeseed oil; 1 tsp salt; 1 white onion, finely chopped; 1-2 dried red chillies; 1 heaped tsp finely grated fresh ginger or ginger paste; 1 heaped tsp finely grated garlic or garlic paste; 1 tsp Kashmiri chilli powder; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 100 ml water; 1 x 400 ml tin of full-fat coconut milk; 3 large tomatoes, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
45 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

Cauliflower has been a staple in Indian cuisine forever. Here in the West, it is enjoying a recent elevation to ‘superfood’ status. I always use the outer leaves too: just wash them thoroughly and then chop them finely. This recipe is from the South Indian state of Kerala and although it includes both dried chillies and chilli powder, it is cooled by the sweet notes of the coconut milk. I remember having very similar curries during my visit to the Keralan backwaters.