Cauliflower Coconut Curry

I recently discovered a way to make the best and easiest vegetable curry imaginable. Peace Love and Vegetables, a local company that makes organic sauerkraut, cashew cheese and kefir have just released a new cashew cheese in curry flavour. It makes a great curry base with coconut milk and then you can add any of your favourite vegetables and it is ready in minutes! This is my favourite combination below. If you don’t have access to the cashew curry cheese, simply use curry powder.



  • ¼ head of cauliflower broken into florets
  • 1 zucchini chopped
  • 1 bunch of bok choy chopped
  • 1 head of corn- kernels removed
  • ½ inch piece of ginger finely minced
  • 1 heaped teaspoon of cashew curry cheese from PLV
  • ¼ cup of coconut milk
  • 1 teaspoon of tamari

Cook the ginger on a medium heat with a teaspoon of coconut oil. When it becomes fragrant and sizzling, add the cauliflower. Allow the cauliflower to cook for a few minutes, adding a little water to steam it slightly.

Add the zucchini, cashew cheese and coconut milk and cook gently until the vegetables soften.

Add the bok choy, corn and tamari and cook for a minute longer.

Serve with fresh coriander and sesame seeds.