1.5kgcauliflowercut into small florets (about 2 cauliflowers)
2–3 cloves garlicsliced
2–3 tbsp ghee or coconut oilvegan-friendly option
2tspmustard seeds
3cardamom podslightly crushed
1–2 cinnamon sticks
2dried red chillies
18curry leaves
2tbspMadras curry paste
1tspturmeric
300gyellow cherry tomatoes
1.5–2 cans coconut milk400 ml each
Juice and grated zest of 1 lemon
Salt and freshly ground black pepper
8sprigs 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.