Hearty and simple to make, this yellow cauliflower curry is comfort food as its best. The pumpkin and also the yellow curry paste give this it’s gorgeous colour. This is very easy to make and full of flavour – you can add sweet potato, potato, carrot etc if you like – experiment and see what works for you.
“The more you eat, the less flavour; the less you eat, the more flavour.” Chinese Proverb
Yellow Cauliflower Curry
Serves 10 people
1 tablespoon of yellow curry paste (it is the only store bought curry paste without fish sauce that I have found.)
1 x 400ml tin coconut cream
1 x 400ml tin coconut milk
1/4 of a whole pumpkin – diced into small pieces
Handful of green Beans – halved
1/2 head of cauliflower – separated
1 brown onion (diced)
Peanuts and coriander to garnish
What do I do now?
Fry the yellow curry paste in a tablespoon of olive oil until fragrant.
Add the vegetables and stir for about 10 minutes.
Pour the coconut milk and cream into the vegetable mix and simmer for about 30 minutes until the vegetables are soft.
(If you like a thicker consistency just add half quantities of the coconut cream and coconut milk).
Serve with coriander and peanuts.
Anything else I should know?
The flavour of this develops over time so it’s a good one to make the night before. You can add chilli to this if you like it hot.
It can also be frozen if there is any left.
I recipe tested this one and the curry was a favourite with everyone. Comments included: ” very authentic taste, lovely soft flavour and a delicateness to it which I loved / great with the peanuts on top / perfect amount of spice.”