Here is a very easy vegan cauliflower stew/ curry made with coconut milk. It is an hearty recipe that is great can be served with bread or either rice or roti. Most Indian style stews either have tomato or coconut or both as base. But this recipe uses just coconut milk and it is absolutely scrumptious. The gravy in this curry/ stew is made with coconut milk, there are no ground spices or masalas. The addition of garlic and freshly ground peppercorns adds a ton of flavor. You will be surprised that these 2 simple everyday ingredients can pack that much punch. Recipe is adapted from Raghavan Iyer’s 660 Curries. That is my curry bible and I highly recommend it to every Indian food or curry enthusiasts.
What I love about this recipe
Easy to makeNeeds just a few ingredientsPacked with flavor Creamy & deliciousEat as is or serve with either rice or roti
Ingredients
This recipe does not need any ground spices or masalas. It is a very simple dish with minimum ingredients. Veggies:
Cauliflower - fresh or frozen would workTomato - freshly chopped preferred but feel free to use canned diced tomatoesSpinach - either fresh or frozen would work in the recipe
Other ingredients:
Coconut milk - either full fat or low fat canned coconut milkBlack Peppercorns GarlicCurry leaves - fresh or dried.Mustard seeds - either black or brown mustard will workCumin seeds
Instructions
Heat oil in a large saucepan over medium high heat; add the mustard and cumin seeds. Once the seeds start to pop, add the cauliflower and cook till the florets are lightly browned, about 2~4 minutes. Add the garlic and cook for about 1 minute or until garlic is cooked through and smells fragrant. Stir in the coconut milk and bring to a boil. Add salt, pepper and curry leaves. Reduce the heat to medium-low, cover and cook till cauliflower is tender, about 8~10 minutes. In the meantime, coarsely grind the peppercorns and add to the stew. Add the tomato and cook till the tomato is tender, about 3~5 minutes. Add the spinach into the pan and cook till the leaves have wilted, about 3~4 minutes.
Tips
Frozen cauliflower can be added to the pan directly - no need to thaw. Cook for a little longer until the florets start to brown around the edges.Shake the can of coconut milk well before using.Freshly grind peppercorn in a mortar or pestle or in a spice grinder.
Few more cauliflower recipes to try
Cauliflower Fried RiceRoasted cauliflower steakCauliflower risotto
Few more hearty dishes to try
Potato lentil stewVegetarian three bean stewPalak Badam ShorbaThukpa (Arunachal Pradesh noodle soup)Moroccan Chickpea soup
I love hearing from you!! If you’ve tried this or any other recipe on the blog, tag in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
