Indian curry with coconut yoghurt & cauliflower

Serves 4 | prep time 20 min | oven time 35 min


  • 3 el coconut oil
  • 3 sjalot, roughly chopped
  • 1 red pepper, finely chopped in slices
  • 1 eggplant, sliced
  • 4 garlic cloves
  • 3 cm fresh ginger, grated
  • 1/2 tbsp cumin
  • 1/2 el turmeric powder
  • 1,5 el garam masala
  • 1 can (400 g) cherry tomatoes
  • 750 ml vegetable stock, 1 cube
  • 400 ml Abbot Kinney’s Coco Start
  • 1 cauliflower, cut into florets and/or ‘steaks’
  • 1 tbsp curry powder
  • 3-4 tbsp olive oil
  • 2 naan bread
  • 200 g basmati rice
  • 1 tsp chilli flakes
  • Bunch coriander, leaves
  • 1 lime, parts


  1. Preheat the oven to 200 °C degrees and bring some water to a boil for the stock.
  2. Put a big pot on medium heat and melt the coconut oil.
  3. Add the sjalot and fry for around 5 minutes while stirring now and then. Add the red pepper and eggplant and fry for another 5 minutes.
  4. Then add the garlic, ginger, cumin, turmeric and garam masala and mix until evenly coated. Fry for around 3 minutes while stirring, until fragrant.
  5. Next add the tomatoes and vegetable stock, and bring to a gentle simmer.
  6. Mix the olive oil and curry powder into a bowl and add the cauliflower florets(or coat the steaks with a brush), stir until evenly coated. Then spread the cauliflower onto a baking sheet and roast in the oven for 25 minutes.
  7. In the meantime, cook the rice following instructions on package.
  8. Once the cauliflower is starting to brown, remove from the oven and put the naan bread in (you might want to use a timer).
  9. The curry should have thickened by now and the eggplant will be soft. Add 200 ml Abbot Kinney’s Coco Start to the curry and season with sea salt.
  10. Bring all the elements together on a plate and serve with rice, coriander, lime, a table spoon of Coco Start, naan bread and chilli flakes.

indian curry

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