Malaysian Cauli Curry

My husband and I play ‘This is too spicy for me!’ relay. We can’t work out why… but sometimes I will be chowing down on something lush and look over at him with beads of sweat on his cute little flushed red face! Other times I will be struggling my way through what feels like a Scotch Bonnet stew, and wonder how on earth he is still merrily chomping away without having looked at his glass of water once!

This was one of those occasions! He managed it… but was surprised at how quickly I wolfed mine down! So I suggest, if you don’t like food that is too spicy, just use 1 Chilli instead of 2. Problem solved!


3 Garlic Cloves
2 Chillis
3 Lemongrass Stalks
5cm Root Ginger
1 White Onion
2tsp Turmeric
1tsp Coconut Oil

The rest:
1 Cauliflower
120g Green Beans
1 White Onion
2TBSP Lime Juice
1 Cinnamon Stick
1 Star Anise
1 tsp Brown Sugar
2 TBSP Soy Sauce
2 400ml cans of Coconut Milk
1 Red Pepper


The first thing to do is make our Paste.

Roughly chop the paste ingredients so they fit nicely into Brenda the Blender, and whiz. You have two options here, either stop when it gets to a fine and fibrous consistency,  or add some more Coconut Oil and blend for longer for a smoother Paste. I choose to keep it slightly chunkier, then you get nice little mouthfuls of extra flavour pops here and there. Yummers!

Grab your Cauli, chop and trim until you have pretty little trees! You can arrange them into a little ghostly forest to sit and wait for their moment. Use your hand to make a little person, walking through the forest, minding his own business.

Once you’re done being a wallybanger, trim your ends from your Green Beans and dice Mr Onion Face.

It’s show time!

Grab your Wok and set it over a medium to high heat. Add your paste, there is no need to add Oil as it’s already in there.


Poke, prod and flip it around for about a minute, and then in goes the Onion. It’ll need about 4 minutes of skidding and jumping around the place. A brilliant time to perfect those Wok tossing skills!

Throw in your Beans and Cauli and coat them in the Paste, flip and toss now and then to get a weeny bit of colour on them.


This should take about 5 minutes, but if your Paste starts to dull or brown the move onto the next step.


Coconut Milk!! Pour it in and gently sloosh it all around and watch the colour change! Magic! No more tossing now or you’ll get a face full of Curry, which is certainly not good for your eyeballs.

Now put all the remaining ingredients in, except for the Pepper.


Dunk your Cinnamon and Star Anise underneath. We are going to let this simmer and reduce for 25 minutes, but it will need babysitting, with the odd mix now and then to stop a skin forming.


When you’re done, take it off the heat and fish out the Star Anise and Cinnamon, some of the bark may have come off, so check there aren’t any naughty bits lurking in the depths of Curry swamp.

Chuck in your Pepper and mix it all up. Throw it in a bowl of rice.

Eat it till it’s eaten.