Cauliflower and Snake Bean Curry

Serves 2-4


1 whole cauliflower, cut in half vertically


5 tbsp coconut oil, melted

1 brown onion, finely chopped

1 small knob ginger, finely grated or chopped

1 large green chili, finely chopped

2 clove garlic, crushed

15 fresh curry leaves

1 tbsp curry powder

1 tsp ground turmeric

2 ripe Roma tomatoes, diced

1 bunch snake beans, trimmed 8cm length

1 x packet (300g) sprouted legumes

1 x 400ml tin coconut cream

1 cup picked mint

1 cup picked coriander


Preheat an oven to 210C. 

In a large pot of boiling, salted water, poach the cauliflower for 15 minutes. Carefully remove and drain and steam dry in a sieve. 

Lay the cauliflower halves onto a lined baking tray and brush with 2 tbsp of coconut oil and season with salt and pepper.  

Roast in the preheated oven for 25-30 minutes, until golden and soft when pierced with a small knife. 

While the cauliflower is cooking, heat a shallow frying pan over a medium heat with the remaining 3 tbsp of coconut oil. Add the onion and a pinch of salt and stir for 2 minutes, then add the ginger, chili, garlic, fresh curry leaves, curry powder, turmeric and cook for further 2 minutes. Add the tomatoes and cook them out until they become broken down and a little jammy. 

Add 2 cups of water and simmer for 10 minutes. Add the snake beans, ¾ of the sprouted legumes and the coconut cream and simmer for a further 10 minutes. Adjust the seasoning with salt and pepper and nestle in the cauliflower. 

Mix the mint, coriander and remaining sprouted legumes and scatter over the top.

Serves two or you can add some rice, naan and natural yoghurt to serve four. 

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