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Butter cauliflower and coconut sambal recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spicy, crunchy sambal crowns this quick and easy vegetarian curry with paneer.
Ingredients:
  • 80ml (1/3 cup) vegetable oil
  • 300g cauliflower, cut into florets
  • 2 carrots, peeled, coarsely chopped
  • 2 zucchini, thickly sliced
  • 120g (1/2 cup) butter chicken paste (medium)
  • 400ml can coconut cream
  • 400ml can coconut milk
  • 90g (1/3 cup) tomato paste
  • 400g can chickpeas, rinsed, drained
  • 200g pkt paneer, sliced
  • 6 silverbeet leaves, stalks trimmed, leaves coarsely shredded
  • 55g (1/3 cup) roasted salted cashews, coarsely chopped
  • 82.50 ml fresh coriander sprigs
  • Ground paprika, to serve
  • 4 roti, warmed, brushed with melted butter
  • 130g (1/2 cup) Greek-style yoghurt
  • 50g (2/3 cup) shredded coconut
  • 1 long fresh red chilli, sliced
Instructions:
  • In a large deep heavy-based frying pan over medium-high heat, heat a quarter cup (60ml) of oil until shimmering. Add the cauliflower and cook for 5 minutes, turning occasionally, until golden. Transfer to a microwave-safe bowl.
  • Place the carrot in the pan and cook until golden for about 2 minutes. Add the zucchini and cook until golden for about 3 minutes. Stir in the butter chicken paste and cook for about 30 seconds until aromatic. Add the cream, milk, tomato paste, and chickpeas. Bring to a boil, then reduce heat to low and simmer for 10 minutes until the vegetables are almost tender.
  • Cover the cauliflower bowl with plastic wrap and microwave on High for 3 minutes, or until tender.
  • Heat a small frying pan over medium heat. Add shredded coconut and cook, stirring, for 2 minutes or until golden. Then add turmeric, followed by chilli. Transfer to a bowl and set aside until ready to use.
  • In a frying pan over medium heat, heat the remaining 1 tablespoon of oil. Add the paneer and cook for 2 minutes on each side until golden brown.
  • Combine silverbeet with the curry and let it simmer until wilted. Season to taste. Distribute the curry into serving bowls. Garnish with cauliflower, paneer, cashews, and coriander. Sprinkle coconut sambal and paprika over the top. Serve with roti and yoghurt.

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