How to Make Butter Cauliflower And Coconut Sambal

Dinner time is a very important time in the day. Considering after all-day family members go to work or school they finally sit together to enjoy the food. At that time they will tell what they going all-day, what kind of activity they have, and what new adventure they discovered. 

So to make sure dinner time enjoyable, you have to make sure dinner companied with a warm and appetizing meal like Butter Cauliflower And Coconut Sambal.
  how to make Butter Cauliflower And Coconut Sambal 
 This meal is really perfect for that kind of time. It’s like a family it is warm and can make you really full. The recipe for food names makes for 4 Servings. So if you want to make for less or more you need to adjust the recipe by yourself.

About Butter Cauliflower And Coconut Sambal

  • Prep: 0:10
  • Cook: 0:20
  • Difficulty: Easy


  • 80ml (1/3 cup) vegetable oil
  • 300g cauliflower, cut into florets
  • 2 carrots, peeled, coarsely chopped
  • 2 zucchini, thickly sliced
  • 120g (1/2 cup) butter chicken paste (medium)
  • 400ml can coconut cream
  • 400ml can coconut milk
  • 90g (1/3 cup) tomato paste
  • 400g can chickpeas, rinsed, drained
  • 200g pkt paneer, sliced
  • 6 silverbeet leaves, stalks trimmed, leaves coarsely shredded
  • 55g (1/3 cup) roasted salted cashews, coarsely chopped
  • 1/3 cup fresh coriander sprigs
  • Ground paprika, to serve
  • 4 roti, warmed, brushed with melted butter
  • 130g (1/2 cup) Greek-style yogurt

Be careful this dish Contains Vegetarian, gluten, peanuts, tree nuts, and milk. as ingredients. So if you had any allergies to the ingredients you should change some ingredients. After you had all Ingredient or you change with alternative Ingredients next is how you make Butter Cauliflower And Coconut Sambal.


  • Step 1
    Heat 60ml (1/4 cup) oil in a large deep heavy-based frying pan over medium-high heat. Add the cauliflower and cook, turning occasionally, for 5 minutes or until golden. Transfer to a microwave-safe bowl.
  • Step 2
    Add the carrot to the pan. Cook for 2 minutes or until golden. Add the zucchini and cook for 3 minutes or until golden. Add the butter chicken paste and cook, stirring, for 30 seconds or until aromatic. Stir in the cream, milk, and tomato paste then the chickpeas. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until the vegetables are almost tender.
  • Step 3
    Meanwhile, cover the cauliflower bowl with plastic wrap. Microwave on High for 3 minutes or until tender.
  • Step 4
    To make the coconut sambal, heat a small frying pan over medium heat. Add shredded coconut. Cook, stirring, for 2 minutes or until golden. Add the turmeric. Transfer to a small. Stir in chili. Transfer to a bowl and set aside until ready to use.
  • Step 5
    Heat the remaining 1 tbs oil in the frying pan over medium heat. Add the paneer and cook for 2 minutes on each side or until golden.
  • Step 6
    Add the silverbeet to the curry mixture and simmer for 2 minutes or until just wilted. Season. Divide the curry mixture among serving bowls. Top with cauliflower, paneer, cashews, and coriander. Sprinkle with coconut sambal and paprika. Serve with the roti and yogurt.

Finally now you ready to serve your family making sure you make extra portions because they will ask more. What do you think? It’s uncomplicated, isn’t it? I’m sure everyone can easily make it home including you. Nothing at all is impossible if you want to try. Thank you for your time. Also, check out other interesting recipes on this kind of website, Don’t forget to bookmark this kind of page in the browser so you can easily access it faster later, be sure to discuss it with your loved ones, close friends, and colleagues. Thanks for listening, Delighted Cooking!  


If you have any recipe ideas and love to share them with us, feel free to contact us and send them with a photo of the food. Don’t forget to share your story about the food too. We will enjoy hearing about that. With love,  

Leave a Reply

Your email address will not be published. Required fields are marked *