Malaysian Cauliflower Curry

Prep

1 hour

Total

1 hour

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

Can’t get enough of this one! You gotto try it soon!!

Blitz the soaked chillis, shallots, garlic, ginger, galangal, turmeric, cumin, coriander, lemongrass, soya and cashew nuts into a paste in the food processor
In a saucepan over medium heat add 2 tbsp oil and cook the blitzed paste for a few minutes
Add the coconut cream and the whole spices and continue to cook for a few more minutes
Add the salt, sugar and tamarind sauce
Add the stock and cover the pan, reduce heat to a low flame and continue to cook for 10 minutes
Add the cauliflower and continue to simmer about 6 minutes, until the cauliflower in tender but still has a bite
Add cooked potatoes and cook for a further couple of minutes until heated thoroughly
Serve piping hot with steamed Jasmine rice
Enjoy!