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Indian Cauliflower Curry
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Best Indian Cauliflower Curry Recipe

Serve this dish for your next Meatless Monday! It’s vegetarian and vegan-friendly and would be delicious with plain white rice or even mashed potatoes. Add a bright green vegetable for a healthy meal.
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small yellow onion diced
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoons yellow curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 can diced tomatoes about 14oz
  • 1 can coconut milk about 14oz, use lighter version for less fat
  • 1 head of cauliflower cut into florets
  • salt and pepper to taste, optional
  • steamed basmati rice naan, and cilantro, optional for serving

Instructions

  • Heat the oil in a large pot over medium low heat. Add the onions and sauté until translucent.
  • Add minced garlic and ginger cook for 1-2 minutes until fragrant.
  • Add curry powder, cumin, turmeric, cinnamon and diced tomatoes. Combine them completely.
  • Add the coconut milk, bring to boil and let simmer for a few minutes.
  • Pour mixture into a blender and blend until well pureed and smooth.
  • Return the mixture to the pot. Add cauliflower and simmer for about 20 minutes until cauliflower is tender.
  • Taste and add salt and pepper if needed.
  • Serve warm with cilantro over basmati rice or naan.

Notes

  • The thickness of your curry soup is up to you. Add more coconut milk or water to thin it if you prefer.
  • If you like chunky curry texture, you can skip the blending process.