Sri Lankan Cauliflower Curry

 1 lb cauliflower florets + stem 455 g. Whole cauliflower, just over 1 lb / 455 g

▢1 tbsp coconut oil or vegetable oil

▢1 tbsp mustard seeds brown

▢½ medium onion

▢2 cloves garlic finely chopped or sliced

▢½ inch ginger finely chopped or sliced

▢½ tsp turmeric

▢1 tsp ground coriander

▢1 large green chili or 3 small green chili add more or less, depending on your level of spice tolerance and the chili that you have available

▢1 pandan leaf about 4 – 6 inches

▢6 – 8 curry leaves

▢1½ cups coconut milk about 1 can

▢½ tsp sea salt

▢Salt to taste

Get Ingredients

Powered by

Chicory logo

Instructions:

Cut the cauliflower into florets. Slice the remaining cauliflower stalk into 1 – 2 inch length pieces. Wash and set aside.

1 lb cauliflower florets + stem

If your cauliflower head has leaves (that are free of blemishes), you can cut these leaves into larger pieces and wash and set aside these too.

Finely chop or slice the onions. Set aside.

½ medium onion

Thinly chop or slice the garlic and ginger as well.

2 cloves garlic,½ inch ginger

In a medium pot that is dry, place the oil, and heat over medium or medium high heat. Make sure the heat does not burn the food at any point.

1 tbsp coconut oil or vegetable oil

When the oil is hot, add the mustard seeds. Saute for a bit to coat the seeds with oil and to prevent them from burning.

1 tbsp mustard seeds

When the mustard seeds start to pop, add the onions, garlic, ginger, curry leaves, pandan leaves, and green chili, and saute until the onions soften.

½ medium onion,½ inch ginger,1 large green chili or 3 small green chili,1 pandan leaf,6 – 8 curry leaves,2 cloves garlic

Add the spices, and saute for a few seconds.

½ tsp turmeric,1 tsp ground coriander

Add the cauliflower, stems, and salt, and mix well with the rest of the spices. Saute the cauliflower for about 10 minutes until it starts to soften. Lower the heat if needed, to make sure the cauliflower doesn’t burn.

1 lb cauliflower florets + stem,½ tsp sea salt

Add the cauliflower greens (if using), along with the coconut milk. Stir to mix. If needed, you can increase the heat at this point (if you previously reduced the heat).

1½ cups coconut milk

Bring the coconut milk to a boil, and then immediately lower the heat to a simmer. Let the cauliflower simmer for 10 – 15 minutes until the cauliflower has completely softened. Occasionally stir to prevent the cauliflower from catching at the bottom of the pan and burning.

Keep the lid ajar, if you don’t want the liquid to evaporate too much. OR simmer without the lid, if you want the gravy to thicken as it evaporates. You can also add a little more water as needed to get the desired consistency for your cauliflower curry.

Taste and season the curry to your liking, towards the end of the cook time.

Salt to taste