2 Servings
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Feel like Indian tonight? Make this unbelievable vegetarian pilaf-style coconut cauliflower without using any rice at all!


  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cm ginger, peeled, chopped
  • 2 cloves garlic, chopped
  • ¼ cup korma paste (available at Giant or FairPrice)
  • 400 ml can coconut milk
  • 400 g pumpkin, peeled, cut into 1-cm cubes
  • 1 cup chicken stock
  • ½ head cauliflower, cut into florets
  • ½ cup frozen peas, thawed
  • 250 g punnet cherry tomatoes, halved
  • Coriander sprigs, papadums, to serve

In a large frying pan, heat oil on medium. Saute onion, ginger and garlic 3 to 4 mins, until tender. Stir in korma paste and cook 1 to 2 mins, until fragrant.


Add milk and bring to simmer, stirring. Mix in pumpkin and stock and simmer 5 mins.


In a food processor, pulse cauliflower until chopped to size of rice grains. Stir through curry sauce and cook, covered, a further 10 to 15 mins, until tender.


Add peas and tomatoes. Heat gently, stirring. Serve sprinkled with coriander and accompanied by papadums.

Bauer/Woman’s Day/Photo: Rob Shaw

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