Cauliflower and Coconut Curry

Oh my goodness – I made this dish for dinner on Friday night accompanied with Chicken Tikka and what a success! Again I got the original recipe for the Cauliflower Curry from BBC GoodFood – they really do have fantastic recipes there, that have all
been tried and tested.

Warm Cauliflower and Coconut Curry

The original recipe is actually a meal in itself, as it has eggs, potato and cauliflower – however as I knew I was going to serve this with rice and chicken, it really was too hefty to include all those other ingredients – but I will definitely make it sometime in the future. Click here for the original recipe

So I adapted it to be more of a side dish – and it really was lovely. The warm coconut flavour of this dish, could turn a cauliflower hater into a lover in an instant. I tip for this recipe is using a good curry paste, as this is the base flavour of the dish.


  • 3 tbsp vegetable oil
  • 1 large onion, diced
  • 1 plump red chilli, finely chopped (I had no chilli at home so used cayenne pepper)
  • thumb-sized piece of root ginger, peeled and grated
  • 4 garlic cloves
  • 2 tbsp curry paste
  • 1 medium cauliflower, broken into florets
  • 400ml can coconut milk
  • 2 tsbsp toasted flaked almonds (optional)
  • Large handful of coriander, roughly chopped


Heat a large, deep non-stick frying pan, over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.

Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further minute to coat.

Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer.

Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the cauliflower are tender.

Serve with a scattering of toasted almonds and coriander.

As for the Chicken Tikka, the mix was from a bag – but it really turned out to be so lovely. The brand that I found here in Mexico, Asian Gourmet was the same brand I used in Singapore so was very excited to see it here, as I know they are good. If you find something similar, I would really encourage you to try it.

Just blend the Tikka mix into some yoghurt and marinade the chopped chicken breast for about an hour. Skewer the chicken onto a few skewers and broil for about 10 mins. It is really so simple, yet tastes soo good!

I am going to try and find an authentic chicken tikka recipe which I can make from scratch – but sometimes simplicity wins!

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