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Quick Cauliflower Curry Stir Fry

A vibrant and nourishing stir fry dish featuring crispy cauliflower, creamy coconut milk, and aromatic spices, perfect for quick weeknight meals or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: South Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g cauliflower florets, chopped into bite-sized pieces Choose fresh, crisp cauliflower for the best flavor.
  • 1 tsp fish sauce or a pinch of salt Adjust to taste; for a vegetarian version, use soy sauce.
  • 2/3 cup coconut milk, divided Canned coconut milk works best; it’s creamier!
  • 2 Tbsp yellow curry paste Ensure it’s a good-quality brand for authentic flavor.
  • 1 tsp paprika Optional, for added smokiness.
  • 1.5 Tbsp palm sugar Brown sugar can be a substitute if needed.
  • 1/4 onion thinly sliced Preferably yellow for sweetness.
  • 1/2 cup cherry tomatoes, halved They add a fresh burst of flavor!
  • chopped cilantro for garnish Optional, but adds nice color and freshness.
  • fried shallots Optional, for that delightful crunch.

Method
 

Preparation
  1. In a large skillet, heat a tablespoon of oil over medium-high heat until shimmering.
  2. Add the chopped cauliflower and sprinkle with fish sauce (or salt). Sear for about 5-7 minutes, stirring occasionally, until browned and crisp-tender.
  3. In a wok, pour in half of the coconut milk and bring it to a boil. Stir in the yellow curry paste and paprika.
  4. Reduce the heat and let it simmer for about 3-4 minutes until thickened. Mix in the palm sugar until it dissolves completely.
Finishing Touches
  1. Add the remaining coconut milk, sliced onions, and the seared cauliflower to the wok. Toss until everything is well coated and the cauliflower is cooked to your preference, about 3-4 minutes more.
  2. Toss in the halved cherry tomatoes and stir-fry for an additional 30 seconds. Taste and adjust seasoning with fish sauce or soy sauce if needed.
  3. Toss in chopped cilantro for a touch of freshness just before serving. Serve hot over jasmine rice or your favorite grain.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of coconut milk to bring back its creamy goodness.