{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}

{{ 'in_app_browser_popup.desc' | translate }}

MENU CART {{currentCart.getItemCount()}}


{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{shoplineProductReview.total}} {{'product.product_review.reviews' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'product.product_review.reviews' | translate}}
Quantity Product set quantity
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

{{'products.quick_cart.out_of_number_hint'| translate}}

{{'product.preorder_limit.hint'| translate}}

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.


Cauliflower and Potato Curry Recipe
This Cauliflower and Potato Curry dish is perfect dish for dinner ! It’s loaded with delicious spices and comes together so easily cooking recipe ! 

  • 1 medium head cauliflower, de-stemmed and florets broken up
  • 2 cups Irish potatoes, cubed
  • 2 tablespoons coconut oil
  • ½ red onion, chopped
  • 6 medium (14 ounces) tomatoes
  • 2 teaspoons minced ginger
  • 4 cloves garlic, minced
  • 1 tablespoon garam masala
  • 3 tablespoons red curry paste
  • 1 teaspoon curry powder
  • ¾ cup coconut milk (I used from the can, you can use can or box)
  • Salt and pepper to taste
  • squeeze of juice of ½ lime
  1. In a large pot over medium high heat, add a tablespoon of the coconut oil.
  2. Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. 
  3. Season to taste with sea salt and pepper.
  4. While that's cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. 
  5. Grind some sea salt and ground black pepper over the mixture and stir together. 
  6. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  7. Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
  8. Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.
  9. Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. 
  10. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. 
  11. Allow to cool slightly and then serve. Enjoy !

Additional details

Customer Reviews

{{'product.product_review.no_review' | translate}}

Related Products