Cauliflower curry

  • Cook: 30 min
  • Servings: 4


  • 1 tbsp olive oil
  • 2 onions , chopped
  • 3 cloves garlic , finely chopped
  • 10 cm piece of ginger , peeled and finely grated
  • 1 tsp grounded turmeric
  • 2 - 3 tbsp red curry paste
  • 1.5 tsp salt
  • 300 g potatoes , cut in pieces
  • 1 x 400 ml tin of coconut milk
  • 0.5 tbsp olive oil
  • 1 package Apetina® Queso Fresco , broken into pieces
  • 300 g caulilower , sliced or broken into florets
  • 1 x 400 g tin of chickpeas , drained
  • 2 tomatoes , chopped
  • fresh coriander to taste


Mix in your favourite vegetables to make it your own.


Serve with warm naan bread on the side

Try a filling and flavour-packed vegetarian curry with vegetables and queso freco cheese.


Heat olive oil in a saucepan. Add onion and garlic and cook over medium heat until soft, about 5 minutes while stirring.

Add garlic, ginger, turmeric, curry paste, potatoes, salt and coconut milk and cook for about 15 minutes – or till the potatoes is almost cooked.

Meanwhile heat olive oil in a frying pan. Fry queso fresco at medium to high heat 5-10 minutes or till surface is golden.

Add cauliflower to curry and cook another 5 minutes.

Add chickpeas and tomatoes and let it simmer for 2 minutes. Season to taste.

Sprinkle with coriander and serve with fried queso fresco and naan bread.