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: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  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!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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