Cauliflower Coconut Curry

August 5, 2018 Published by Dina

Once in a while I get out of my comfort zone and try cooking a different cuisine. Today is flavours of India and with the help of a couple of cookbooks I came up with this dish as well as a red lentil dal that I will post next.

The curry is inspired by Vij’s at Home cookbook, I had to simplify as I didn’t have all the ingredients and anyway, I always adapt recipes. This is a quick dish to make, packed with bold flavours and tamed by the coconut cream.

Serve this with steamed rice, a refreshing cucumber salad and of course, raita on the side (not pictured).






1/4 cup canola oil

1 tablespoon coarse sea salt

1/2 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

A large pinch hot pepper flakes (or use fresh hot pepper, chopped)

1 cup passata (pureed tomatoes without the seeds or skin, you can buy it bottled in Italian stores)

1 cup water

1 head cauliflower, separated into medium size florets

1-2 cups fresh shelled peas

1 cup coconut cream

Hot sauce to taste

Green onion to granish


Heat oil in a large skillet.

Add the salt and spices and cook over medium heat until fragrant, 2-3 minutes but do not burn.

Add the tomato passata and bring to a slow boil.

Add the water and bring to a boil.

Add the cauliflower and peas, cover and cook until almost done, about 5 minutes.

Add the coconut cream and hot sauce and bring to a slow boil.

Cook for a couple of minutes then turn off the heat.

Serve with rice, raita and a refreshing cucumber salad with additional hot sauce on the side.

Scatter chopped green onion over.










  • Anne Bullock says:

    What is coconut cream. Like cocoa Lopez or coconut milk?

    • Dina says:

      Hi Anne, thanks for the note. I buy coconut cream in regular cans at the grocery store. Try Asian groceries or buy full-fat coconut milk and use the cream that sits at the top. I hope this helps.