Kerala cauliflower curry

Kerala cauliflower curry

15 minute vegan
2 generously
Dan Jones

Cauliflower makes a fantastic curry ingredient, as its gentle flavour allows for all the spices to infuse through it, so every bite is as delicious as the next. This dish has a delicate blend of spices, which you can adjust to your own preferences.


Quantity Ingredient
2 tablespoons sunflower oil
2 onions, finely chopped
1 red fresh chilli, finely chopped
2cm piece of ginger, peeled and finely chopped
3 garlic cloves, crushed
1 tablespoon ground turmeric
2 teaspons garam masala
2 teaspoons ground cumin
1 teaspoon cumin seeds
400ml can full-fat coconut milk
150ml hot water
1 small cauliflower, cut into bite-size florets
2 large flatbreads
200g cooked puy lentils
handful fresh coriander, roughly chopped
generous pinch sea salt
1/2 fresh red chilli, finely sliced


  1. Heat the oil in a large pan over a medium heat. Add the onions, chilli, and ginger to the pan and cook for 2–3 minutes until the onions soften but do not brown. Add the garlic, then stir through the turmeric, garam masala, ground cumin, and cumin seeds, cooking for a further minute.
  2. Pour in the coconut milk and hot water and allow to simmer. Add the cauliflower to the pan and cook for 5–6 minutes, then increase the heat to medium-high until the cauliflower is al dente.
  3. Grill the flatbreads, if using, for one minute on each side in a griddle plan. Tip the lentils into the pan and stir through. Remove the pan from the heat and scatter with the coriander, sea salt and extra chilli just before serving.

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