Coconut Cauliflower Curry Recipe – Authentic South Indian Style

Last Updated on 4 months by Neha Deshmukh

Coconut Cauliflower Curry Recipe – Authentic South Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s both comforting and packed with flavour. This Coconut Cauliflower Curry is exactly that – a beautiful, aromatic dish that’s become a real favourite in my kitchen. I first made this when I was trying to recreate a dish my neighbour, Aunty Devi, used to make, and after a few attempts, I think I’ve finally got it just right! It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just another cauliflower curry. It’s a deep dive into South Indian flavours, with a rich coconut base and a spice blend that will warm you from the inside out. It’s wonderfully fragrant, subtly spicy, and the cauliflower just melts in your mouth. Plus, it’s a great way to get your veggies in! It serves 4, takes about 30 minutes to cook, and around 10 minutes to prep – perfect for a weeknight dinner or a weekend feast.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 ½ cup fresh coconut
• 4 tbsp oil (I prefer coconut oil, but any vegetable oil works)
• 2 large onions
• 4 dried red chilies
• 2 tsp coriander seeds
• ⅛ tsp mustard seeds
• ⅛ tsp fenugreek seeds
• ¼ tsp cumin seeds
• 1 small cinnamon stick
• 5-6 peppercorns
• 2 cloves
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 small piece tamarind (about 1 inch)
• 1 inch ginger
• 4 garlic cloves
• 1 large cauliflower, cut into florets
• Curry leaves for garnish
• Water as needed

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best out of them:

Fresh Coconut & Coconut Milk – Regional Variations & Uses

Using fresh coconut really elevates this curry. It adds a sweetness and depth of flavour you just can’t get from the carton. Soak 1 cup of grated fresh coconut in warm water for about 15 minutes, then blend and extract the milk. It’s a little extra work, but it makes all the difference! In South India, coconut is used everywhere – in curries, chutneys, desserts… it’s the heart of so many dishes.

Spice Blend – Exploring the Aromatics

The spice blend is where the magic happens. Roasting the spices briefly unlocks their aromas and intensifies their flavour. Don’t skip this step! I love the combination of red chilies, coriander, cumin, and cinnamon – it’s warm, fragrant, and perfectly balanced.

Tamarind – The Sour Element

Tamarind adds a lovely tanginess that cuts through the richness of the coconut milk. You only need a small piece, but it makes a big impact. If you can’t find fresh tamarind, you can use tamarind paste – just adjust the quantity accordingly.

Cauliflower – Choosing the Best Florets

Look for a firm, heavy cauliflower with tightly packed florets. Avoid any that are starting to look brown or have a strong smell. The florets should be roughly the same size so they cook evenly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your 1 ½ cups of fresh coconut in warm water for 15 minutes. Then, blend it and extract the coconut milk. Set this aside – it’s the star of the show!
2. Heat 1 tsp of oil in a pan and fry the remaining coconut until it’s golden brown and fragrant. Remove and set aside for later. This adds a lovely texture to the curry.
3. In the same pan, sauté half of the sliced onions until they’re soft and translucent. Then, combine them with the fried coconut.
4. Now, heat another tsp of oil. Briefly roast the red chilies, coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, cinnamon stick, peppercorns, and cloves until fragrant. Be careful not to burn them! Remove from the heat and let them cool slightly.
5. Grind the roasted spices, onions, and coconut mixture into a smooth paste with a little water. Add the turmeric powder, red chili powder, and tamarind. This is your flavour base, so make sure it’s nice and smooth.
6. Heat the remaining oil in a large pot or deep pan. Sauté the chopped ginger and garlic until fragrant, then add the remaining onions and cook until they’re soft.
7. Add the ground spice paste and sauté for about 2 minutes, stirring constantly to prevent it from sticking. Then, add the cauliflower florets and stir to coat them in the spice paste.
8. Pour in the coconut milk and add water as needed to cover the cauliflower. Bring to a simmer, then cover and cook until the cauliflower is tender – about 15-20 minutes.
9. Finally, garnish with fresh curry leaves and serve warm with rice or chapati.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Right Consistency

The curry should be thick and creamy, but not too thick. If it’s too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

Balancing Spice Levels

This recipe is medium-spicy, but you can easily adjust it to your liking. Use more or fewer red chilies, or add a pinch of cayenne pepper for extra heat.

Using Fresh vs. Dried Ingredients

While fresh ingredients are always best, don’t be afraid to use dried spices if you don’t have access to fresh ones. Just make sure they’re good quality and relatively fresh.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil is plant-based.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilies to 2 and remove the seeds.
• Medium: Use 4 red chilies as per the recipe.
• Hot: Add 6 red chilies and a pinch of cayenne pepper.

Regional Variations (Kerala, Tamil Nadu, Karnataka)

• Kerala: Add a few green chilies and a touch of black pepper.
• Tamil Nadu: Use a little more tamarind for a tangier flavour.
• Karnataka: Add a pinch of asafoetida (hing) to the spice blend.

Festival Adaptations (Onam, Pongal)

This curry is often served as part of festive meals in South India, especially during Onam and Pongal. You can add other vegetables like potatoes or green beans to make it even more substantial.

Serving Suggestions

This Coconut Cauliflower Curry is delicious served with:

• Steamed rice
• Chapati or roti
• A side of raita (yogurt dip)
• Papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What type of coconut is best for this curry?

Fresh, mature coconut is ideal. Look for coconuts that feel heavy for their size and have clear coconut water inside.

Can I use store-bought coconut milk instead of making my own?

Yes, you can! Use about 400ml (1 ¾ cups) of full-fat coconut milk. However, the flavour won’t be quite as rich and complex as using freshly made coconut milk.

How can I adjust the heat level of this curry?

Adjust the number of red chilies you use, or add a pinch of cayenne pepper for extra heat. Removing the seeds from the chilies will also reduce the heat.

What is the role of tamarind in this recipe?

Tamarind adds a lovely sourness that balances the richness of the coconut milk and the spices. It’s a key flavour component in South Indian cuisine.

Can this curry be made ahead of time?

Yes, you can make the curry a day or two ahead of time. The flavours will actually develop even more overnight!

What side dishes complement this Coconut Cauliflower Curry?

Steamed rice, chapati, raita, and papadums are all great choices. A simple cucumber salad also works well.