Coconut Curry Cauliflower Soup & Dukkah Prawns
Fridge raid! Coconut Curry Cauliflower Soup & Dukkah it is! Prawns. Cauliflower slowly stewed in creamy coconut milk, infused with loads of ginger, turmeric, and a bold curry spice mix? Yes, please! This soup is warm, comforting, and packed with flavour—the kind of dish that feels like a hug in a bowl. And to take it up a notch? Oven-roasted prawns coated in a fragrant dukkah and curry spice blend. The crispy, nutty crunch of the prawns against the silky, spiced soup is just next-level delicious.
The best part? This is a total no-recipe, fridge-raid meal—it came together with whatever I had on hand, and it turned out to be an absolute winner.
To round things out, I served it with toasted flatbreads coated in sesame seeds and spices, plus a fresh tomato & coriander salsa (here is the recipe). And because I hate wasting good ingredients, I also roasted the cauliflower leaves until golden and crispy. If you’ve never done this before—do it! They’re packed with deep, earthy flavour and add such a nice texture to the dish.
This soup is super versatile, too—swap the prawns for chickpeas or crispy tofu to keep it plant-based, or add some extra heat with a spoonful of chili oil. Either way, this one’s a keeper.
Coconut Curry Cauliflower Soup & Dukkah Prawns
(2 votes, average: 4.50 out of 5)
Loading...Ingredients
- Soup (amount for 4 ppl)
- 2 tablespoons olive oil, coconut oil or ghee
- 1 onion, roughly chopped
- 4–5 garlic cloves, rough chopped
- 4 cm ginger, grated
- 1 tbsp Indian curry powder
- 1 tsp ground turmeric
- 1 tsp mustard seeds (optional)
- 1 tsp ground koriander
- 1 tsp ground cumin
- 1/2 tsp sea salt (more to taste after cooking)
- 1 medium head of cauliflower, chopped into small pieces . Leaves set aside.
- 1 large potato, peeled and cubed
- 750 ml vegetable or chicken stock (or 750 ml water and 1 stock cube)
- 1 can coconut milk
- Dukkah Prawns (amount for 2 ppl)
- 2 tbsp dukkah (store-bought or or homemade)
- 300 g prawns, deveined and peeled
- 1 tbsp Indian curry powder
- Salt to taste
Instructions
Soup
Heat the oil in a heavy based pot and add the onions and a pinch of salt. Sauté until fragrant and translucent, ± 2 minutes. Add the garlic and ginger, and sauté for another minute.
Add all the spices (curry powder, turmeric, mustard seeds, koriander and cumin) and stir to coat. Keep stirring for 1 minute then add the cauliflower and potato. Mix to coat.
Add the coconut milk and top off with just enough water to get everything to simmer, the cauliflower can stick out a bit.
Let simmer on low heat with the lid on for ± 35 minutes until the cauliflower is cooked through.
When a fork easily pricks into the cauliflower remove from the heat and blend, using a hand held blender, into a silky smooth soup. Taste and season to your liking.
The prawns & Roasted cauliflower leaves
While the soup is simmering preheat the oven to 200°C.
Toss the prawns into the dukkah with some salt and the curry powder.
On a lined baking sheet place the cauliflower leaves in 1 side, drizzle with some olive oil and season with pepper and salt.
On the other side spread out the prawns.
Roast in the oven for ± 20 minutes until the prawns are done and the cauliflower leaves are nice an crispy.
Enjoy!
