Coconut Cauliflower Curry with Chili Tarka

Coconut Curry Chili tarka_x
Our newest Coconut Curry has warm ginger and lemongrass notes. We pair it with cauliflower and drizzle it with a chili tarka: think Indian Chili Crisp. Tarka is a technique used by South Asians to flavor their oil with seeds and herbs to give any dish an Indian twist!

Serves 2-3


Cauliflower Curry:

2 tbsp neutral oil

4 tbsp chopped onion

3 cups small cauliflower florets

Salt to season the cauliflower

1 jar Coconut Curry Indian Simmer Sauce


2 tbsp ghee or neutral oil

½ tsp mustard seeds, optional

½ tsp cumin seeds

½ tsp red chili flakes

5-6 curry leaves, optional

Naan, flaky parotta or steamed rice for serving


Step 1
Heat the oil in an 8 inch skillet over medium high heat. Add the onions, cook for 3-4 minutes. Add the cauliflower florets, a pinch of salt and sauté until lightly browned, 2 minutes.

Step 2
Pour in the Maya Kaimal Coconut Curry sauce. Simmer, partially covered for 5-6 minutes, until the cauliflower is tender.

Step 3
While the cauliflower is simmering, in a small pan, make the tarka by heating the oil on high heat. Quickly add the seeds and chili flakes, let them sizzle for 10 seconds. Carefully add the curry leaves and cover for 30 seconds. The leaves will splutter so be careful while opening the lid.

Step 4
Ladle the cauliflower curry into your favorite bowl and drizzle with the hot tarka. Serve with steaming hot rice, parotta or naan.