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Coconut- Cauliflower Curry Bowls

  • 10 min
  • 40 min
  • 6
  • Easy
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Recipe Ingredients

  • 1 tbsp vegetable oil
  • 2 medium shallots, chopped
  • 2 tbsp fresh ginger, finely chopped and peeled
  • 1 tbsp curry powder
  • 1 packet (600g) precut butternut chunks
  • 1 can (400ml) coconut milk, shaken
  • 1 can (400g) diced tomatoes, drained and seasoned with
  • 1/4 tsp paprika
  • 1 tsp salt
  • 4 (about 350g) cups cauliflower florets
  • 6 cups cooked white rice coriander leaves, for garnish

Recipe Directions

  1. In a 6 to 8l sauce pot, heat oil on medium. Add shallots, ginger and curry powder; cook for 5 minutes, stirring.
  2. Add butternut, coconut milk, tomatoes and salt. Cover and simmer for 15 minutes. Stir in cauliflower. Cook for 15 minutes or until butternut and cauliflower are tender, stirring occasionally.
  3. Serve over rice. Garnish with coriander.
EACH SERVING About 1 860kJ, 9g protein, 65g carbohydrate, 18g fat (14g saturated), 5g fibre, 465mg sodium. MAKE_AHEAD TIP Proceed with recipe through adding cauliflower in step 2. Remove from heat, let cool and refrigerate, covered, for up to a day (or hold at room temperature up to 3 hours). Reheat on medium for 25 to 30 minutes or until butternut and cauliflower are tender. Continue with step 3.

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