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Cauliflower and Coconut Curry

Delicious light vegan curry with cauliflower, green beans, coconut milk, ginger, coriander, caraway and chilli

By bbcgoodfood · From Open Recipes · 13 ingredients
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Why it works: Cauliflower and coconut share more aroma than cooks usually use. They rank in the top 19% of all ingredient pairs, and 7 recipes mention both. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

The recipe

Serves 4

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cauliflower + coconuttop 19% of all pairs
    Aroma overlapstrong
    Mentioned together7 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Ginger + limetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Cauliflower + green beanstop 3% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Coconut + limetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together936 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Coconut + gingertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,168 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (cauliflower, green beans, coconut, cream, ginger, lime, sugar):

  1. Capsicumbetter flavor fit
  2. Broccolibetter flavor fit
  3. Sweet potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against cauliflower, green beans, coconut, cream, ginger, lime, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).