Braised Coconut Cauliflower Curry

Course: Main Course, Side Dish
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 181
Author: Lord Byron's Kitchen
Braising is a food trend that I hope never goes away.  But, let's not focus only on tough cuts of meat for braising when we can use great tasting veggies too.  Braised Coconut Cauliflower Curry is a wonderful main or side that is warm and inviting and vegetarian too!
Print Recipe


  • 1 large cauliflower, cut into florets
  • 1 cup frozen peas
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups coconut milk
  • 3 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 2 teaspoons all purpose flour
  • 1 tablespoon olive oil


  • In a large heavy bottomed skillet or braising pan, with a tight fitting lid, over high heat, add the olive oil and onions. Cook the onion until just tender.
  • Add the cauliflower florets and cook until slightly browned bits form on the cauliflower.
  • Add the garlic and reduce to heat to a simmer. Stir well.
  • Add the salt, garam masala, and curry powder. Mix well to coat the cauliflower.
  • Pour in the coconut milk and sprinkle the flour over the mixture.  Stir to combine.  Place a lid on the pan and allow the mixture to simmer for 50 minutes, stirring occasionally. This will really break down the veggies and intensify the flavours.
  • Add the green peas and stir.  Place the lid on the pan, turn off the heat and allow the dish to sit for 10 minutes.


Serving: 0g | Calories: 181kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 186mg | Potassium: 521mg | Fiber: 3g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 60.1mg | Calcium: 47mg | Iron: 2.9mg