Malabar Cauliflower Curry

Super simple
Super simple
Super simple
Super simple
0:30 m

Wondering what curry to cook tonight? How about a veggie South Indian dish from Kerala? Perhaps our Malabar cauliflower curry will tickle your fancy! This deep, spicy curry is packed full of body and vibrance. Loaded with healthy immune boosting spices, lots of ginger and chilli! Definitely a top vegan curry dish to try!

Start cooking ➞




For the curry

<item-todo-done>3 tbsp groundnut oil<item-todo-done><item-todo-done>½ tsp mustard seeds<item-todo-done><item-todo-done>½ tsp ground coriander<item-todo-done><item-todo-done>1 tbsp lemon juice<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>10 curry leaves<item-todo-done><item-todo-done>2 onions - finely sliced<item-todo-done><item-todo-done>5cm piece of fresh ginger grated<item-todo-done><item-todo-done>2 garlic cloves minced<item-todo-done><item-todo-done>1 chilli finely sliced<item-todo-done><item-todo-done>½ tsp turmeric<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>1 small cauliflower - broken into small florets<item-todo-done><item-todo-done>100g green beans - cut into 1 inch pieces<item-todo-done>

To serve

<item-todo-done> basmati rice<item-todo-done><item-todo-done> red chilli to serve<item-todo-done>

Before you start

Preheat oven to 180°C l Baking Tray l Large Skillet

Bake the cauliflower

  • Put the cauliflower florets on a baking tray and bake them for 20 minutes at 180°C

Begin cooking the curry

  • Warm the oil in a large skillet, add the mustard seeds and the curry leaves to the oil and stir them round until you've released the aromas
  • Add the onion to the pan and cook it until they start turning translucent
  • Add the ginger, garlic and chilli to the pan and stir everything round until the aromas have been released and there are bubbles forming around the ginger
  • Add the coriander and the turmeric to the pan and stir them into the pan
  • Add the coconut milk to the pan and stir it round until the coconut milk begins to bubble

Finish the sauce

  • Pour the chopped tomatoes into the pan and stir them in so they're well mixed with the rest of the sauce
  • Add the lemon juice, sugar and salt into the sauce and stir everything round
  • Pour the green beans into the pan and stir them into the sauce, let them simmer for 3-5 minutes so they start to soften

Finish and serve

  • Open the oven, grill the cauliflower florets for 3-5 minutes so they start to darken slightly
  • Take the florets out of the oven, pour them into the pan and fold them into the sauce
  • Serve the sauce over basmati rice, and garnish with coriander leaves and red chilli
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