This beautiful, soft, warming curry is like a comforting hug for the belly. The creamy coconut lime sauce provides a delicate base that beautifully complements the gentle bite of the potatoes. Even Steve, who rarely enjoys cauliflower, finds it truly shines in a dish like this.
Takes 30 minutesminutes
Serves 4
Ingredients
4spring onionsscallions
3clovesof garlic
1chillideseed if preferred for less spice
½thumb-sized piece of gingerapproximately 1 inch or 2.5 cm
1whole head of cauliflowerabout 1.5–2 lbs or 680–907 grams
250gpotatoesabout 8.8 oz
1x 400 ml can of coconut milkabout 13.5 oz or 1.7 cups
400mlvegetable stockabout 1.7 cups
1.5tbspblack mustard seeds
1tbspground turmeric
1tbspcumin seeds
1tspgaram masala
2tbsptamari or soy sauceabout 30 ml
Juice of ½ lemonabout 1.5 tbsp
Salt and ground black pepper to taste
Serve with coconut yoghurt and coriandercilantro leaves
Instructions
Preheat the oven to 200°C (392°F).
Peel and finely chop the spring onions, garlic, ginger, and deseed the chilli if you prefer less spice.
Chop the cauliflower into small bite-sized pieces and do the same with the potatoes.
Fill a pot with boiling water, add a pinch of salt, and boil the cauliflower and potatoes for about 10 minutes. Drain and rinse them under cold water.
Place the boiled cauliflower and potatoes on a baking tray, drizzle with 2 tablespoons of oil, and sprinkle a generous pinch of salt. Bake for 10–15 minutes until the cauliflower starts to char and the potatoes become soft.
Heat a large non-stick frying pan over high heat and add 1 tablespoon of oil. Once the oil is hot, add the chopped spring onions, ginger, garlic, and chilli. Fry for about 3 minutes.
Add the black mustard seeds, turmeric, cumin seeds, and garam masala to the pan, and fry the spices for 1 minute.
Pour in the coconut milk and vegetable stock, bringing the mixture to a boil. Then reduce the heat and let it simmer.
Add the baked cauliflower and potatoes to the pan, stirring everything together. Let it cook for about 5 minutes until the sauce starts to thicken.
Add the lemon juice and tamari to the pan, seasoning with salt and black pepper to taste. Adjust the balance of flavours with more seasoning if needed.
Before serving, garnish with a dollop of coconut yogurt and fresh coriander leaves.
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Hi Guys, I think there’s a few mistakes/omissions in this recipe!
Love this dish…
Cheers.