Malay Cauliflower Curry

by Zarina
Malay Cauliflower Curry

Bursting with flavours from so many aromatics in this creamy, spicy, Malay inspired curry, a fabulous one for my vegan fam and #MeatFreeMonday.

A curry paste base comprises chillis, shallots, garlic, ginger, galangal, fresh turmeric root, cumin, coriander, lemongrass, soy and cashew nuts… it’s all blitzed into a paste in the food processor.  The paste is then cooked with a little coconut cream, stock and whole spices before the cauliflower and potatoes are added. 

I can’t get enough of this one! You got to try it soon!

Malay Cauliflower Curry

Malay Cauliflower Curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 3 voted )


  • 1 Cauliflower, cut into florets
  • Cooking Oil
  • 5 Dried red chillis soaked for 20 minutes
  • 8 Echalion shallots (large ones), cut into pieces
  • 1.5 tbsp Garlic crushed
  • 1.5 tbsp Ginger minced
  • 1 tsp Galangal paste (or about fresh if you can get it)
  • 3 “ Turmeric fresh peeled and chopped
  • 1 tsp Cumin
  • 3 tsp Coriander powder
  • 2 sticks lemongrass, outer layer peeled and chopped
  • 2 tsp Soya sauce
  • 10 Cashew nuts ground
  • 10 Tbsp Coconut cream
  • 2 Potatoes large cut into 8 pieces each, steamed or boiled
  • 1 tbsp Tamarind Sauce (diluted one)
  • Whole spices - 1 Cinnamon stick, 10 curry leaves, 2-star anise, 4 cloves, 5 Kaffir Lime leaves
  • 0.5 tsp Palm sugar
  • 2 tsp Salt
  • 250ml Stock of choice


  1. Blitz the soaked chillis, shallots, garlic, ginger, galangal, turmeric, cumin, coriander, lemongrass, soy and cashew nuts into a paste in the food processor
  2. In a saucepan over medium heat, add 2 tbsp oil and cook the blitzed paste for a few minutes.
  3. Add the coconut cream and the whole spices and continue to cook for a few more minutes.
  4. Add the salt, sugar and tamarind sauce.
  5. Add the stock and cover the pan, reduce heat to a low flame and continue to cook for 10 minutes.
  6. Add the cauliflower and continue to simmer for about 6 minutes until the cauliflower is tender but still has a bite.
  7. Add cooked potatoes and cook for a further couple of minutes until heated thoroughly.
  8. Serve to pipe hot with steamed Jasmine rice
  9. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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