Cauliflower Curry

provided by recipe author
  • Cooking Time: 45 minutes
  • Total Time: 45 minutes


Servings: 4
  • 250 g
    brown rice
  • 2 tbsp
    rice oil or preferred neutral oil
  • 2
  • 3 clove(s)
  • 3 cm
    fresh ginger
  • 4 tsp
  • 2 tsp
  • 2 tsp
  • 2 tsp
    paprika powder
  • 1/4 tsp
  • 1/4 tsp
    chili powder or to taste
  • 1 can(s)
    coconut milk (400ml)
  • 1
  • 200 g
  • 1./2 package(s)
    peas 450g frozen
  • 1 can(s)


  1. Shred the onions, flatten and dice the garlic (or just use a garlic press), slice the carrots and cut the cauliflower into florets.
  2. Cook the rice (following the instructions on the packaging) until soft.
  3. Heat up 1 tbsp oil in a pan and brown the onions and garlic for about 4 minutes
  4. Cut the ginger into smaller pieces
  5. Toss the onions, garlic, ginger, coriander, turmeric, cloves paprika powder, salt and chili powder (or not depending on how spice you want it) in an appropriate container and use a handheld blender to puree the mixture until it’s a paste.
  6. Heat up the leftover tbsp of oil and stir-fry your homemade curry paste for about 3 minutes.
  7. Add the coconut milk to the curry paste, lower the heat/flame and add the cauliflower and carrots. Let them cook for about 15 minutes or until soft.
  8. When there’s 4 minutes left, add the lentils and peas. Stir everything well.
  9. Done! Serve with rice.


Tip #1: If you want to add a bit of flair to the final meal you can sprinkle some almond shavings on top.

Tip #2: If you’re put off by the high fat content of the coconut milk you can substitute it with canned tomatoes (diced).


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