Coconut Cauliflower Noodle Curry

The best curry is the one you made yourself if you ask me. Try making this creamy coconut curry with cauliflower and noodles. Great lunch or dinner meal.


Prep Time: 10 mins
Cook Time: 20 mins
Yields: 4-6


  • 1 tablespoon olive oil
  • 2 fresh red chillies, seeds removed and chopped
  • 1 garlic clove, minced
  • 1 teaspoon fennel seeds
  • 1 handful of curry leaves
  • 1 red pepper, chopped
  • 2 cups cauliflower florets
  • 2 cups coconut milk
  • small bunch fresh coriander, chopped
  • 1 teaspoon turmeric
  • 1 cup sliced cherry tomatoes
  • 200 g dried noodles of your choice, I used egg noodles
  • more fresh coriander, for serving


  1. Heat olive oil in a large pan or use a wok. Add chilies, garlic spices and curry leaves, cook for 30 seconds. Add in red peppers and cauliflower. Cook for 5 minutes. Pour in coconut milk, add coriander and turmeric. Bring to a boil and simmer for 10 minutes or until the cauliflower starts to soften.
  2. Add in cherry tomatoes and noodles. Stir to combine and cook for another 3-5 minutes or until the noodles are ready. Serve warm, garnished with fresh coriander and enjoy right away!

Nutrition Facts

Per serving: 136 KCALS | 4.9G FAT | 0.7G SAT FAT | 20.3G CARBS | 3.2G SUGAR | 3.3G FIBRE | 4.3G PROTEIN

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