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Sometimes, it’s important to step outside of your culinary comfort zone and prepare a dish that you might not normally prepare; such as this Braised Coconut Cauliflower Curry!  To be perfectly honest, cauliflower is a staple in our kitchen.  We use it quite a bit – I’ve made Cashew Cauliflower, which was absolutely delicious, and a Roasted Carrot and Cauliflower Curry Ginger Soup, equally tasty and delicious!  Cauliflower pairs so well with the warm flavours of curry!

Braised Coconut Cauliflower Curry

I was inspired to make this recipe, because I wanted to prepare a dish which I could place in the refridgerator and simply reheat it one night after work.  Since the braising method for this dish helps to break down the vegetables anyway, reheating it wouldn’t affect the vegetables by means of overcooking.  In fact, the more this dish cooks and breaks down, the better it is, especially when you serve it over rice, which is what I plan to do for dinner on Monday!

Braised Coconut Cauliflower Curry

Braising is a process by which two cooking methods are used to create an end result.  First, braising involves searing meat or vegetables on a high temperature.  Next, liquid is added, the heat reduced, and the pan is usually covered with a lid.  This allows the liquid to break down the meat or veggies slowly, while concentrating the flavours of the braising liquid.  For this dish, I followed that method as closely as possible.

Braised Coconut Cauliflower Curry

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Braised Coconut Cauliflower Curry
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 large cauliflower, cut into florets
  • ½ cup frozen peas
  • 1 cup canned green beans
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups coconut milk
  • 3 teaspoons curry powder
  • ½ teaspoon salt
  • 1 teaspoon garam masala
  • 2 teaspoons all purpose flour
  • 1 tablespoon olive oil
Instructions
  1. In a large sauté pan, over high heat, add the olive oil and onions. Cook the onion until just tender.
  2. Add the cauliflower florets and cook until slightly browned bits form on the cauliflower.
  3. Add the garlic and reduce to heat to a simmer. Stir well.
  4. Add the salt, garam masala, and curry powder. Mix well to coat the cauliflower.
  5. Pour in the coconut milk and sprinkle the flour over the mixture.
  6. Add the green peas and beans. Stir.
  7. Allow mixture to simmer for 60 minutes, stirring occasionally. This will really break down the veggies and intensify the flavours.
  8. When done, serve over rice with a dollop of sour cream and sliced green onions.
 

Braised Coconut Cauliflower Curry

 

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This Post Has 2 Comments

  1. MMM i love cauliflower, especially in a curry. It’s basically the only way I’ll eat peas hahah. Anyway, I love your braising idea. Must really help to capture that cauliflower flavor!

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