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Close‑up of cauliflower stir‑fry showing toasted coconut and spices.

Cauliflower Coconut Stir-Fry Recipe (Malu Gobi Thel Dala)

This Sri Lankan cauliflower coconut stir-fry combines tender cauliflower, coconut, curry leaves, and aromatic spices into a simple and flavorful side dish. Ready in just 15 minutes, it's naturally vegan and pairs perfectly with rice and curry.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Side Dish
Cuisine: Sri Lankan
Calories: 100
Ingredients Method

Ingredients
  

  • 1 tbsp Cooking oil
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves
  • 1 Sundried red chili pepper
  • 1/2 head Cauliflower finely chopped
  • 1 tsp Ginger minced
  • 2 Garlic cloves minced
  • 1/2 medium Onion thinly sliced
  • 1 Green chili sliced
  • 1/4 cup Coconut grated
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1/2 tsp Fennel powder
  • Salt to taste

Method
 

  1. Heat the oil in a skillet over medium heat. Add mustard seeds, curry leaves, and the dried red chili. Allow them to sizzle for 30 seconds.
  2. Add the sliced onion, minced ginger, and minced garlic. Sauté until the onion softens and becomes translucent.
  3. Stir in the turmeric powder, cumin powder, and fennel powder.
  4. Add the sliced green chili and chopped cauliflower. Mix well to coat the cauliflower with the spices.
  5. Cook for about 5 minutes, stirring occasionally until the cauliflower begins to soften.
  6. Add the grated coconut and salt. Stir-fry for another 3 minutes until everything is well combined.
  7. Taste and adjust seasoning if needed. Serve warm with rice, curry, or roti.