Caribbean Coconut Cauliflower Curry Recipe

About this recipe

A fragrant Caribbean-style curry made with tender cauliflower, creamy coconut milk, and a medley of spices. Perfectly balanced for dinner with rich flavors and a satisfying texture.

Ingredients

• 1 head Cauliflower
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 20 g Thai Bird Eye Chilli - Red (Laal Mirch)
• - Coconut Oil
• 125G Curry Powder
• 100 g Red Chili Powder
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Wash and cut the cauliflower into small florets and set aside.
2. 2. Finely chop the onion, garlic, ginger, and tomato for the curry base.
3. 3. Heat the coconut oil in a pan over medium heat until warm.
4. 4. Add the chopped onion, garlic, and ginger, and sauté until fragrant and golden.
5. 5. Stir in the curry powder, allspice, and diced tomato, cooking until the tomatoes soften.
6. 6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. 7. Add the cauliflower florets and scotch bonnet chili (if using), ensuring they are fully coated in the sauce.
8. 8. Cover and cook on low heat for 12-15 minutes until the cauliflower is tender.
9. 9. Season with salt to taste and stir well to combine all flavors.
10. 10. Garnish with chopped fresh coriander just before serving.