Cauliflower Curry Recipe

This Cauliflower Curry is the perfect one-pot vegetarian dish when you’re after a healthy yet delicious and quick meal. It is vegan and naturally gluten-free. Serve this over some fluffy basmati rice or flavored rice like jeera rice or turmeric rice. It also goes well with flatbreads like chapati, roti, naan or plain paratha. This takes just 30 minutes from start to finish and am sure you will love it for the great Indian flavors and ease of cooking.

Cauliflower Curry is a Indian dish where cauliflower florets are cooked with a sauce consisting of onions, tomatoes, spices and herbs. There are numerous ways a curried dish is made with varying ingredients like coconut milk, cream, yogurt etc. Most Indian curries are made the basic way with pantry staples and this curry is no exception.

About Cauliflower Curry

Our everyday Indian curries are not creamy or buttery and do not have a smooth sauce like those served in the restaurants. This dish is made much the same way without the use of any fancy ingredients and has a chunky curry base (sauce). If you have picky eaters at home, you may puree the onion tomato masala before adding the cauliflower.

People living in India make use of fresh tomatoes for their cooking as they are easily available all round the year. Canned tomatoes and bottled tomato puree is not used. However if fresh tomatoes are a seasonal thing where you live, substitute with canned tomatoes.

Cauliflower and chickpeas make a fantastic combo. So you can also include 1 cup of prepared chickpeas (boiled or canned) in this Cauliflower Curry. Check this fast Chickpea Curry for tips and ideas on how to use chickpeas in a curry. If you love tofu, you can also use some marinated and pan-fried tofu. You may refer this Tofu Curry post to prepare and pan fry tofu before using in this recipe.

If you are new to Indian Cuisine, read the expert tips and variations section before you make this recipe.

Expert Tips

• Spice blend: This recipe uses garam masala along with red chilli powder and turmeric. You may replace garam masala with any aromatic curry powder or pav bhaji masala or sambar powder. Just adjust the quantities to suit your taste.
• Whole spices: We usually don’t use a lot of whole spices for our everyday curry. It is just the mustard seeds and cumin seeds that go to the initial tempering. If you do not have them just omit them.
• Curry leaves: You can make this curry even without curry leaves. Since I always have them I used them here. You may also add a small Indian bay leaf for a stronger aroma.
• Coconut milk: Most times I make this cauliflower curry without any coconut milk. It tastes delicious even without it. But coconut milk adds volume, flavor and thickens the curry. I used homemade coconut milk here. I extracted by blending half cup frozen raw coconut with half cup water. You can also use canned coconut milk.
• Cauliflower: Often cauliflower has insects inside, so to get rid of them we blanch it in slightly hot water. You can however skip this if you do not prefer.

Variations

• Veggies like green peas, potatoes or mushrooms also go well in this recipe.
• Leafy greens like spinach or methi/fenugreek leaves can be used. I add about 1.5 cups of chopped spinach or handful of methi leaves.

More Cauliflower Recipes
Cauliflower Stir Fry
Gobi manchurian
Gobi masala
Aloo gobi
Gobi pakoda
Gobi 65
Cauliflower kurma

Photo Guide

How to make Cauliflower Curry (Stepwise Photos)

Prepare 1 medium head of cauliflower. (You will use 2 heaped cups or 250 grams of cauliflower florets.)

1. This step is optional & you may simply rinse the florets under running water and drain them. This step helps to get rid of small bugs or worms hidden in the florets. Heat 3 cups of water in a pot, until slightly hot to touch (not boiling hot). Add the cauliflower florets to the hot water and set aside for 5 mins. Later drain the water and rinse them under running water. Drain completely & set them aside.

2. On a low to medium flame, heat 2 tablespoons oil in a pan. Add ½ teaspoon cumin seeds and ¼ teaspoon mustard seeds. When they pop add 1 sprig curry leaves and fry for 30 to 60 seconds.

3. Add 2 medium finely chopped onions (1¼ cups) and 1 chopped green chili. Saute until they turn golden.

4. Add 1 tablespoon ginger garlic (chopped or paste). Saute until the raw smell goes away. This takes about 30 to 60 seconds.

5. Add 1 cup finely chopped tomatoes and ¾ teaspoon salt. Cook until they turn completely mushy.

6. Add 1 teaspoon garam masala, ¼ teaspoon turmeric, ½ teaspoon coriander powder and ½ to ¾ teaspoon red chili powder.

7. Stir and saute for a minute or 2.

8. Add cauliflower and stir fry for about 1 to 2 minutes on a medium high flame. Pour half cup water and mix well. Do not pour a lot at one time. Mix and cook covered until cauliflower is tender. If needed pour more water in batches. I used 1 & 1/4 cup water in total.

9. When done, cauliflower should be tender yet remain crunchy and not mushy. If there is a lot of water left in the pot, evaporate on a high heat. Taste test and add more salt if needed. Curry is ready at this stage.

Optional

10. Optional – If using coconut milk, then pour it and mix well. Cook for 2 to 3 mins. I used half cup fresh coconut milk. Do not add a lot of coconut milk to retain the spice levels and flavors.

This is the consistency that goes good with rice or roti.

Garnish cauliflower curry with coriander leaves. Serve with Jeera Rice, Basmati Rice, Turmeric Rice, Chapati, Naan or phulka.

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