servings
- 1.5 kg cauliflower cut into small florets (about 2 cauliflowers)
- 2–3 cloves garlic sliced
- 2–3 tbsp ghee or coconut oil vegan-friendly option
- 2 tsp mustard seeds
- 3 cardamom pods lightly crushed
- 1–2 cinnamon sticks
- 2 dried red chillies
- 18 curry leaves
- 2 tbsp Madras curry paste
- 1 tsp turmeric
- 300 g yellow cherry tomatoes
- 1.5–2 cans coconut milk 400 ml each
- Juice and grated zest of 1 lemon
- Salt and freshly ground black pepper
- 8 sprigs fresh coriander
- Optional garnish: toasted coconut chips
- Preheat the oven to 200°C. Wash the cauliflower, cut into florets, and toss in a bowl with the garlic slices and a little oil. Spread on a baking tray lined with parchment and roast for about 10 minutes, until lightly golden.
- Warm the ghee (or coconut oil) in a heavy casserole dish over low heat. Add the mustard seeds, cardamom, cinnamon, chillies, and curry leaves. Sauté for 1–2 minutes until fragrant, stirring often. Stir in the curry paste and turmeric, cooking for another minute.
- Add the roasted cauliflower florets, cherry tomatoes, and spice mixture to the pot. Pour in the coconut milk, lemon juice, and zest, then stir everything together. Bring to a gentle boil, season with salt and pepper, and let simmer for 2 minutes.
- Garnish with fresh coriander and toasted coconut chips. Serve with steamed rice and/or pappadums.
This curry pairs beautifully with firm white fish (about 600 g for 8 people). Nestle the fillets into the curry, spoon sauce over the top, cover with the lid, and simmer gently for 3–4 minutes until just cooked through.