Chef Ryan Riley shares a simple yet restorative cauliflower and potato coconut curry, perfect for winter evenings. The dish combines a fragrant spice paste with creamy coconut milk, tender vegetables, and a hint of peanut butter for depth.
The curry begins with a paste made from shallots, garlic, lime zest, ginger, chillies, and spices, blitzed until smooth. This base is cooked slowly with a cinnamon stick for 20 minutes until aromatic. Then, coconut milk and water are added, followed by potato, which simmers for 20 minutes before cauliflower joins for a final 10 minutes.
A spoonful of peanut butter stirred in at the end gives the sauce a velvety richness without overwhelming the other flavours. Fresh coriander, lime wedges, and optional red chilli slices add brightness and heat. Serve with jasmine rice and naan bread for a complete meal.
Riley emphasises that this curry delivers deep comfort without hours of simmering, making it an ideal pick-me-up for tired days. The recipe is from his collection of joyful, nourishing dishes designed to lift spirits during the colder months.
