Cauliflower Coconut Curry
Where’s your inspiration from?
Years ago, living in London, I was always on the lookout for new and exciting flavours. Although you can argue that the average English cuisine tends towards the stodgy, there is so much talent creating a fusion of flavour for the tastebuds. Curry is certainly a staple in English cuisine and this coconut curry nods a head to them!
So, when I first came across LEON, which is ultimately still a ‘fast-food’ restaurant, I loved their offering of healthy food that stood out from the rest. It should be noted that there are a LOT of healthy options in London that are fast, but are not what we associate with traditional fast food.
So, in honour of LEON’s Gobi recipe out of their first cookbook, I share this recipe with you here, with my own adaptations.
Cauliflower Coconut CurryCourse: Lunch, Dinner
This delicious curry is one of my go-to meals that has anti-inflammatory properties. Eat it cool in the summer with salad or add it hot over rice in the winter.
1 cup of brown or red camargue rice (optional)
2 tbsp peanut or coconut oil
1 medium onion, chopped
1 carrot, chopped
1 chilli pepper, chopped
2 thumbs of fresh ginger, roughly chopped (peel on)
5 cloves of garlic
1 tsp of turmeric
1 heaping tsp of curry powder
2 medium sweet potatoes, cut into cubes (peel on)
5 heaping tbsp almond flour
1 heaping handful of red raisins, washed
1 medium head of cauliflower, chopped into florets
1 tin of chickpeas, drained and rinsed
2 tins of coconut milk (400ml each)
200g of peas
1 lemon, juiced
2 handfuls of fresh coriander, destemmed and chopped
- Rinse the rice thoroughly and bring a pot of 2.5 cups of water to the boil. Add the rice, a pinch of salt and bring down to a simmer (or follow package instructions). This is rice for 2-3 servings so add more if you are serving more people.
- Roughly chop the onion and carrot. Heat up a large pot on medium and add the oil. Once hot, add the onion, carrot and a pinch of salt and cook covered until the onion is soft. Stir occasionally.
- Blend (or use a mortar and pestle) the chilli, ginger and garlic together into a paste along with the curry powder and turmeric. Add to the onions and stir until the spices release their aromatic oils (until it smells amazing basically).
- Add the sweet potato and almond flour and mix well.
- Add 500ml of water and the raisins and bring up to a simmer for 15 minutes with the lid off. Stir occasionally.
- Add the cauliflower florets, the chickpeas and coconut milk and simmer covered for around 15 minutes.
- Check that the vegetables are cooked and turn off the heat.
- Add the peas, lemon juice and salt (to taste) and stir through.
- Serve the coconut curry with rice (or alone) and topped with coriander and a wedge of lemon
- You can substitute or add browned chicken for additional protein. Normally add 150g per person.
- If you prefer more of a stew texture, then just use 1 tin of coconut milk.
Photos of the cauliflower coconut curry
Let us know what you think about this coconut curry recipe in the comments below. Did you like it? Was it easy to make? Share with your friends by clicking on one of the share links. 🙂