Editorial sample recipeSri LankanbeginnerVeganGluten-FreeDairy-Free

Sri Lankan Coconut Roasted Cauliflower Curry

Name: Sri Lankan Coconut Roasted Cauliflower Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 500 g cauliflower, cut into small florets; 2 tbsp coconut oil, divided; 0.5 tsp ground turmeric; 1 tbsp Sri Lankan unroasted curry powder; 0.5 tsp black mustard seeds; 1 sprig fresh curry leaves; 1 cup full-fat coconut milk; 0.5 medium yellow onion, diced; 1 tbsp lemon juice, fresh

Oven-roasted cauliflower florets finished in a creamy coconut sauce spiced with ground turmeric and roasted mustard.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Sri Lankan Coconut Roasted Cauliflower Curry

AI illustration

Technique to learn

Roast-and-Simmer Method

Caramelizing vegetables in dry heat before finishing them in a mild spiced coconut reduction.

Instructions

Step 1: Preheat oven to 200°C (400°F). Toss cauliflower florets with 1 tablespoon coconut oil, ground turmeric, and half a teaspoon of salt.
Step 2: Spread florets on a baking sheet and roast for 15 minutes until edges are browned and tender.

Step 3: Heat remaining 1 tablespoon coconut oil in a skillet over medium heat, crackling black mustard seeds and curry leaves for 30 seconds.

Step 4: Add diced yellow onion and unroasted curry powder, sautéing for 3 to 4 minutes until soft.

Step 5: Add roasted cauliflower florets to the skillet, pouring in full-fat coconut milk and 1/4 cup of water.

Step 6: Simmer uncovered over low heat for 6 to 8 minutes until sauce thickens around the cauliflower.

Step 7: Stir in fresh lemon juice, check salt seasoning, and remove from heat.

Cooking tips

Pre-roasting cauliflower adds smoky caramelization that prevents florets from getting mushy in gravy.
Unroasted curry powder maintains a lighter, fresh herbal taste in white vegetable curries.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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