This cauliflower curry with coconut is a wonderful way to bring the flavors of Asia into your own kitchen. I was inspired by the curries I was able to try on my travels through Thailand and India. There, fresh ingredients and a variety of spices are often used to create a complex yet harmonious taste experience. This recipe is my interpretation of such a curry, adapted for easy preparation with the Thermomix®. The cauliflower forms the basis of the dish. It brings a light sweetness and a pleasant texture, which becomes even more tender when cooked in coconut milk. The carrots provide an additional sweetness and a beautiful color accent. The snow peas add a crunchy component and bring a fresh note to the dish. The spring onions, which are added only at the end, give the curry a slight spiciness and a fresh, spicy taste. The curry paste is the heart of the dish. It largely determines the taste of the curry. Yellow curry paste is usually milder than red or green curry paste and is therefore well suited for this recipe. It typically contains ingredients such as chili, lemongrass, galangal, turmeric and coriander. The ginger and garlic enhance the flavors of the curry paste and provide an additional spiciness and flavor. The coconut milk provides a creamy consistency and softens the spiciness of the curry paste. The spices – curry powder, cumin, chili, salt and pepper – round off the taste profile and give the curry an individual note. When preparing in the Thermomix®, it is important to add the ingredients in the correct order. First, the aromatic ingredients – garlic, ginger and curry paste – are sautéed to release their aromas. Then the coconut milk is added and brought to a boil to combine the flavors. Then the cauliflower florets and carrots are added and simmered until tender. The snow peas are added shortly before the end of the cooking time so that they retain their crispness. The curry is easy to vary. For a vegan version, make sure that the curry paste does not contain any animal products. You can also add other vegetables, such as broccoli, peppers or zucchini. If you like it spicier, you can use more chili or a spicier curry paste. Instead of cashews, you can also use peanuts or almonds. Serve the cauliflower curry with rice or naan bread. It also goes well with quinoa or couscous. Garnish the curry with fresh coriander or parsley. A dollop of yogurt or a squeeze of lime juice will give the curry an extra freshness. Leftovers of the curry can be stored in the refrigerator and reheated the next day. The curry often tastes even better reheated, as the flavors have then unfolded even better. The curry can also be prepared well in advance. You can cut the vegetables the day before and store them in the refrigerator. You can also prepare the curry paste and store it in the refrigerator. This saves time on the day of preparation.

Cauliflower-Curry with Coconut

Save recipe

Trial expired

Description

Ingredients (15 ingredients)

Preparation (7 steps)

Chop garlic

Add ginger and curry paste and sauté

Add coconut milk and bring to a boil

Add cauliflower and carrots and simmer

Add snow peas and finish simmering

Season curry

Garnish and serve

Finished cooking? Great! 🎉

More images

About this recipe

Tags

Allergens

ALL features in the app

Similar Recipes

Tofu Sweet and Sour with Cola

Cauliflower Curry with Cashew-Coconut Note

Eggplant with Tofu

Caramelized Tofu with Sesame

Spicy Chinese Cabbage Lentil Composition

Vegetable Curry with Cauliflower Rice

Sweet Potato Lentil Curry

Hearty Vegetable Lentil Roast