The Cauliflower Coconut Milk Stew Recipe is different from a traditional stew that will be purely made with coconut milk or simply a spiced water. This stew is made with a combination of pureed tomatoes and coconut milk and mildly spiced with bay leaf and cardamom. The addition of tomatoes into the stew gives a light tart taste that blends well with a bread or even a bowl of rice.
Serve the Cauliflower Coconut Milk Stew along with a bowl of rice or a french bread for a weeknight dinner or even as a dish for parties. You can even serve it along with Kerala Appam for breakfast or a Sunday Brunch.
If you like Curry Recipes, then you might also like Bottle Gourd Milk Curry, Goan Mushroom Curry, Thai Veg Red Curry, Masaman Curry and ;Cauliflower Paneer Kofta Curry
Cuisine: South Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Stainless Steel 2 Tier Steamer, Hard Anodised Kadai (Wok)
Cooks in 40 M
Total in 50 M
To begin making the Cauliflower Coconut Milk Stew Recipe, first get all the ingredients prepped and ready.
Make the tomato puree and coconut milk and keep them ready.
Steam the cauliflowers in a steamer along with a pinch of salt for about 3 to 4 minutes, until it is almost done. Once done keep it aside.
Heat a teaspoon of oil in heavy bottomed pan; add the garlic and the bay leaf and saute for a few seconds. Add the tomato puree, turmeric powder, black peppercorns, cardamom powder and chili powder. Stir well to combine and bring it to a brisk boil.
Once the tomatoes come to a brisk boil, add the cauliflower florets, the coconut milk and salt to taste.
Stir and simmer for 10 minutes until the cauliflower is cooked through and absorbed all the spices. Once done, check the salt and spices and adjust to suit your taste.
Stir in the freshly chopped coriander leaves and serve.
Serve the Cauliflower Coconut Milk Stew along with a bowl of rice or a french bread for a weeknight dinner or even as a dish for parties. You can even serve it along with Kerala Appam for breakfast or a Sunday Brunch.
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