Cauliflower Coconut Curry

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Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.

Main INGREDIENTS

Vegetables

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Cast Iron Pumpkin Casserole

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Ingredients

Method

Ingredients

1.5 kg cauliflower, cut into small florets (approx. 2 heads of cauliflower or greens)
2-3 cloves of garlic, sliced
2-3 tablespoons ghee or coconut oil (vegan)
2 teaspoons mustard seeds
3 cardamom pods, crushed
1-2 cinnamon sticks
2 dried red chillies
18 curry leaves
2 tablespoons Madras curry paste
1 teaspoon turmeric
300g yellow cherry tomatoes
1.5-2 cans of coconut milk, 400 ml each
Juice and zest of 1 lemon
Salt and freshly ground pepper
8 sprigs of coriander

TO SERVE

Toasted coconut chips
Basmati rice
Pappadum (Indian flatbread)

Method
1

Preheat the oven to 200°C. Wash the cauliflower, cut into florets, and place it in a bowl and mix with the garlic slices and a little oil. Place the cauliflower on a baking tray lined with baking paper and roast in the oven for about 10 minutes.
2

Heat the ghee in a Le Creuset Cast Iron 24cm Pumpkin Casserole over low heat. Add the mustard seeds, cardamom, cinnamon, chilli, and curry leaves, and roast for 1-2 minutes until fragrant, stirring regularly. Add curry paste and turmeric and continue cooking for 1 minute. Add the roasted cauliflower florets, and cherry tomatoes and mix with the spice mixture. Add the coconut milk and lemon juice as well as the zest of a lemon and mix everything. Bring to a boil, season, and simmer for 2 minutes.
3

Garnish with coriander and coconut chips and serve with steamed rice and/or pappadum.
4

Tip: The cauliflower curry goes well with any firm, white fish (approx. +-600 g for 8 people). Divide the fish fillets, place in the curry, and cover with sauce. Cover with the lid and simmer for 3-4 minutes until the fish is translucent.