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The Fast Five: Spicy Peanut Cauliflower Curry

Try this fantastic recipe for Spicy Peanut Cauliflower Curry shared with Active Retirees by Donna Hay from her cookbook The Fast Five.

Photography: Chris Court



¾ cup (210g) crunchy natural peanut butter
¾ cup (180ml) coconut cream
2 tablespoons finely grated ginger
2 tablespoons kecap manis (sweet soy sauce), plus extra for drizzling
½ teaspoon ground turmeric
sea salt and cracked black pepper
1kg cauliflower florets
1 x 400g can chickpeas (garbanzo beans), rinsed and drained
2 onions, cut into thin wedges
2 long red chillies, sliced
coriander (cilantro) and spiced basmati rice (see recipe, next page), to serve


1. Preheat oven to 200°C (400°F). Line 2 large baking trays with non-stick baking paper.

3. Combine the peanut butter, coconut cream, ginger, kecap manis, turmeric, salt and pepper in a large bowl. Add the cauliflower, chickpeas and onions and gently toss to combine.

3. Place the peanut cauliflower mixture onto the prepared trays and bake for 25 minutes.

4. Add the chilli and bake for a further 20 minutes or until golden, turning halfway.

5. Divide between bowls, drizzle with the extra kecap manis and serve with coriander and spiced basmati rice.  Serves 4


To keep this family-friendly, go easy on the chilli or leave it out altogether.

Scan the QR code below to see Donna create this recipe!