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Quick Cauliflower Curry Stir Fry

A quick and flavorful cauliflower stir fry, packed with vibrant spices and creamy coconut milk, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: South Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g cauliflower florets Fresh florets give the best texture; frozen can be a quick substitute.
  • 1 tsp fish sauce Adds umami; for a vegetarian option, use soy sauce.
  • 2/3 cup coconut milk, divided Use full-fat for creaminess, or light coconut milk for a lower-calorie option.
  • 2 Tbsp yellow curry paste Opt for a high-quality brand for authentic flavor.
  • 1 tsp paprika (optional) Adds color and mild sweetness.
  • 1.5 Tbsp palm sugar Can be replaced with brown sugar or honey.
  • 1/2 cup cherry tomatoes Fresh for brightness; canned can be used if fresh isn’t available.
  • to taste soy sauce Adjust based on your salt preferences.
  • chopped cilantro for garnish (optional) Lime leaves make a fragrant alternative.
  • fried shallots (optional) Provides a crunchy topping and a hint of flavor.

Method
 

Preparation
  1. In a large skillet, heat 2 tablespoons of cooking oil over medium-high heat. Once shimmering, toss in the cauliflower florets and season with a pinch of salt or fish sauce. Sear until they begin to turn golden brown, about 5-6 minutes, stirring occasionally.
  2. In a separate wok, heat half of the coconut milk (about 1/3 cup) on medium heat. Stir in the yellow curry paste and paprika, allowing it to reduce for about 4-5 minutes until thickened.
Cooking
  1. Add in the palm sugar and sliced onions, cooking until the onions become slightly translucent, roughly 3 minutes. Incorporate the seared cauliflower, stirring well to coat.
  2. Toss in the cherry tomatoes and adjust seasoning with a dash of fish or soy sauce as needed. Finish with a sprinkle of cilantro and fried shallots.
Serve
  1. Serve this vibrant dish with jasmine rice for a comforting meal.

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. You can also prepare the cauliflower and curry base a day ahead. For a fun twist, consider wrapping it in lettuce leaves or serving it with naan.