Friday, 22 January 2016

Food Friday!!: Coconut Curry + Cauliflower Buffalo Bites

It's a new Food Friday post!!

This has got to be the best curry I have ever made. I had it for three days and loved it more every day. It is awesome with rice and awesome with boiled potatoes too!

The buffalo bites (which were gluten-free) tasted much better than I expected they would too! You might not know this, but since I was a kid, I've hated cauliflower. This might be because my mum forced me to eat it, who knows?

As I have become more plant-based and started eating fruits and vegetables in MUCH larger quantities, I felt that my palate might have adjusted a bit and like I could be creative with the vegetables I hated as a kid. So, I added my worst tree monsters to this dish - broccoli and cauliflower and guess what! I loved it! I even added broccoli to a vegan stroganoff I made about two days ago and it was so good!

Anyways, enough with my rambling.

I hope you enjoy this recipe!

Bon appétit!


Makes 2-3 servings

  • 1/2 chopped onions
  • 2 finely chopped garlic
  • roughly 0.5cmx1inch finely chopped ginger (or to taste)
  • 1 chopped carrots
  • 2 chopped tomatoes
  • handful slim green beans halved
  • 4 button mushrooms chopped/sliced
  • sea salt
  • black pepper
  • white pepper
  • paprika
  • 1 can of coconut milk
  • rosemary
  • thyme
  • chives
  • turmeric
  • curry powder
  • ground African yellow pepper
  • 1 bay leaf
  • broccoli de-stemmed and chopped
  • 1/2 large red bell pepper
  • vegan vegetable bouillon (powder)
  • tomato puree

Cauliflower Buffalo Bites
  • Cauliflower
  • ketchup
  • hot sauce
  • vegetable bouillon powder
  • buckwheat flour
  • warm water
  • ground african yellow pepper
  • salt
  • white pepper


  • Using water, fry the onions, garlic and ginger followed by the tomatoes, red bell pepper and carrots adding them to the saucepan in that order.
  • Add the mushrooms to the saucepan and after frying a bit, pour in the coconut milk.
  • Let the vegetables cook in the coconut oil for a few minutes before you add in the green beans and the broccoli. Stir continuously.
  • Drop a bay leaf into the sauce pan, stir and let the contents of the saucepan sit for a few minutes (still cooking).
  • Add all the spices and vegan bouillon to taste adding a little at a time, stirring in, letting it sit for a minute and tasting the curry before adding more.
  • Add between half a teaspoon and 1 level teaspoon of tomato puree to the curry, stir in well and heat up the curry for a few more minutes, stirring continuously before having a final taste to ensure the spicing is to your liking and taking it off the heat.
(Preheat your oven to about 190 degrees celsius (374 degrees fahrenheit))
Cauliflower Buffalo Bites
  • In a bowl, mix up some ketchup, hot sauce, vegetable bouillon powder, buckwheat flour, ground African yellow pepper, salt and white pepper. Add some water and make a slightly thick batter (about as thick or slightly thicker than pancake batter). Add more of the ingredients to taste, if you wish or add some herbs.
  • Take out the stems of the cauliflower and cut it up into bite-sized pieces. Pour it into the batter and mix it up well to ensure the batter gets all over and into the cauliflower.
  • Let the cauliflower sit in the batter for a minute or two before transferring it onto parchment paper and into a preheated oven.
  • Let it cook onto the batter is no longer liquid and it has started browning a bit on some edges (or if you are a meat-eater or were a meat-eater before going vegetarian/vegan, let it cook until the batter looks/feels like that of beer battered chicken. Not a very vegan thought there.)
Serve the curry on boiled potatoes (which is on a bed of kale) or a mixture of brown and white rice with the cauliflower buffalo bites on the side.


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