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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!

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!  And, cauliflower pairs so well with the warm flavours of curry!


I was inspired to make this recipe, because I wanted to prepare a dish which I could place in the refrigerator 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!


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.

Even though cauliflower is a vegetable, and most vegetables are tender to begin with.  Surprisingly, the cauliflower can really hold up well to the braising method of cooking.  The first time I made this recipe, I was sure that I would end up with complete mush if I cooked the cauliflower for as long as it was recommended, but I followed the recipe instructions very carefully, and I was not disappointed.

I’m a relatively new convert to the flavours of curry, but I do love it!  Even though curry can get a little too spicy, depending on how much you use, the coconut milk helps to cool it down and mellow it out.  Not to mention, the coconut milk creates a deliciously flavoured curry gravy.  Is that a thing?  Well, it most certainly should be!

In an effort to make this dish as easy and as inexpensive as possible, without compromising the falvour, I opted to pair the cauliflower with some garlic and onion, as well as a whole bunch of green peas!  I love green peas, and they work so well in Indian cuisine.  And just look at those pops of colour – they add such a great dimension to the dish as well.


To assist with this recipe, consider using the following tools:

  • Le Creuset Braiser – I love this bad boy!  John.e got it for me for Valentine’s this year and I cannot see myself living without it.  A big investment, but so many uses!
  • Silicone Spoon – because I refuse to use metal utensils in my non-stainless steel cookware, except for when I’m taking a photo, as you can see here!  A spoon like this one is a must.  I have this exact spoon and love it!

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5 from 1 vote

Braised Coconut Cauliflower Curry

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!
Course Main Course, Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 181kcal
Author Lord Byron's Kitchen


  • 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.


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


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This Post Has 4 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!
  2. I just made this for supper tonight, it was quick and easy to prepare, and everyone loved it! Will be making this again and again! Thanks for the great recipe!

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