(Ed Anderson)

Panko-Crusted Cauliflower And Coconut Curry From “Vegetable Kingdom”

by | August 11, 2020

This post contains affiliate links. Raise Vegan makes a small commission from any items purchased through this article, at no extra cost to the buyer.

If you love a good curry, you’ll love Bryant Terry’s adaptation of the tradition dish, Kuku Paka, from Kenya’s coastal region. This recipe for Panko-Crusted Cauliflower and Coconut Curry can originally be found in Terry’s newest cookbook release, “Vegetable Kingdom: The Abundant World Of Vegan Recipes.” Like his other cookbooks, each recipe comes with a suggested soundtrack; try listening to “Kajo Golo Weka” by The Eagles Lupopo, from the album, “Kenya Specialwhile making this one!

Vegetable Kingdom Featuring Panko-Crusted Cauliflower and Coconut Curry
(Ed Anderson)

Don’t forget to grab your own copy of “Vegetable Kingdom” here!

Panko-Crusted Cauliflower And Coconut Curry From “Vegetable Kingdom”

makes 4 servings


For The Coconut Curry

  • 3 Tbsp coconut oil
  • 1 tsp yellow mustard seeds
  • 1 cup yellow onion, finely diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1-1/2 tsp Garam Masala (page 239)
  • 1 tsp chili powder
  • 1/2 tsp ground turmeric
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1 (14-ounce) can diced tomatoes, with their juices
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 (2-inch) cinnamon stick

For The Panko-Crusted Cauliflower

  • 2 large cauliflower heads (about 2 pounds each), leaves removed and stems trimmed so they sit flat
  • 1-1/2 tsp coarse sea salt
  • 1/2 cup Garlic Oil, plus Garlic Chips (recipe below)
  • 1 cup panko bread crumbs
  • 3/4 cup packed fresh flat-leaf parsley leaves, plus more for garnish
  • Cooked black rice, for serving
Bryant Terry, Author of Vegetable Kingdom
(Celeste Noche)


Make The Coconut Curry:

  1. In a sauté pan, warm the coconut oil over medium heat.
  2. Add the mustard seeds and cook until they pop, 2 to 3 minutes. Add the onion and sauté for 5 to7 minutes, until soft.
  3. Add the garlic, ginger, garam masala, chili powder, turmeric, bay
    leaves, and salt and sauté for 2 minutes more.
  4. Remove from the heat, discard the bay leaves, and set aside.
  5. Place the tomatoes and their juices in a large bowl. With clean hands, squeeze the tomatoes to break them into smaller pieces. Transfer them to the pan with the onion.
  6. Add the coconut milk, then fill the coconut milk can one-quarter full with water and stir it well to incorporate any leftover coconut milk. Add this to the pan along with the cinnamon stick and mix well.
  7. Simmer until the sauce has thickened, about 20 minutes, removing the cinnamon stick after 5 minutes.
Curry Powder for Coconut Curry
(Nadia Yong)

Make the cauliflower:

  1. Preheat the oven to 450°F. Line a baking sheet with parchment
  2. In a large pot, bring 4 quarts water to a boil over high heat. Stand one head of cauliflower on the stem end and, using a sharp chef’s knife, cut two 1-inch-thick slices, cutting through the core so the slices hold together. Repeat with the other head, reserve the unused portions for another use.
  3. Add 1 teaspoon of the salt to the boiling water and, one at a time, use tongs to gently lower the cauliflower slices into the water. Cover and cook for 2 1/2 minutes. Using two slotted spoons, gently transfer the cauliflower slices to a colander to cool.
  4. Gently transfer the cauliflower slices to the prepared baking sheet. Brush 1/4 cup of the garlic oil over the slices, coating them on both sides. Roast until the cauliflower is browned, about 25 minutes.
  5. While the cauliflower is roasting, in a food processor, combine the panko, parsley, and remaining 1/2 teaspoon salt and process until the mixture is well blended. Transfer the mixture to a small bowl and pour in the remaining 1/4 cup garlic oil. Mix well.
  6. Remove the baking sheet from the oven and spoon an even coating of the panko mixture over each slice of cauliflower. Switch the oven to broil on low, return the baking sheet to the oven, and broil until the panko mixture starts to bubble and brown.
  7. To serve, ladle the curry into four shallow bowls, place a cauliflower slice in each bowl, and garnish with the garlic chips and some parsley. Serve with black rice.

For The Garlic Oil And Garlic Chips

Makes 3/4 cup oil and 1/2 cup garlic chips

  • 3/4 cup olive oil
  • 16 large garlic cloves, thinly sliced
  1. In a medium skillet, warm the olive oil over low heat. Add the garlic and cook, stirring occasionally, until crispy and golden brown, 8 to 10 minutes.
  2. Strain the oil through a fine-mesh sieve into a bowl, reserving the garlic chips. Use immediately or store in separate airtight containers in the refrigerator for up to 1 week.

“Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.”
Photography copyright: Ed Anderson © 2020

This post contains affiliate links. Raise Vegan makes a small commission from any items purchased through this article, at no extra cost to the buyer.


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