Cauliflower Curry

4.88 from 8 votes

A creamy, mild Cauliflower Curry with coconut milk, chopped tomatoes, ginger, cumin and mustard seeds. One pot, 35 minutes, serves 4.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

Ingredients

1 medium cauliflower
2 tbsp olive oil
½ tsp cumin seeds
¼ tsp mustard seeds
2 medium onions chopped
3 garlic cloves finely chopped
1 inch fresh ginger grated
2 tbsp curry powder (I use mild)
1 tsp chilli powder
400 g can of chopped tomatoes
400 ml can of full-fat coconut milk
cooked rice to serve (optional)

Instructions

Cut the cauliflower into bite size florets, rinse and set aside. Chop the onions, grate the ginger and finely chop the garlic.
Heat the olive oil in a large pan over a medium high heat. Add the cumin and mustard seeds and cook until they start to pop, about 1 minute.
Add the onions and cook for 5 minutes, stirring, until soft.
Add the garlic, ginger, curry powder and chilli powder and cook for 1 minute, until fragrant.
Stir in the chopped tomatoes and coconut milk, add the cauliflower florets and bring to the boil. Reduce the heat and simmer for 15 minutes, until the cauliflower is just tender. Season with salt and pepper.
Serve with rice and a sprinkle of fresh coriander, if you like.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, in a pot or pan over a low heat or in the microwave, until piping hot. You may need to add some water or coconut milk to loosen the sauce.

To Freeze: Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight, then reheat once in the microwave or on the hob until piping hot.

Tip 1: For roasted cauliflower, toss the florets in a little oil, spread them out on a baking tray and roast at 200°C fan (220°C conventional, gas 7) for 20 to 25 minutes, then stir them into the sauce for the last 5 minutes.

Tip 2: If you prefer a smoother sauce, blend it before adding the cauliflower.

Tip 3: Add a drained tin of chickpeas or 2 diced potatoes with the cauliflower, or stir in raw king prawns for the last 3 to 4 minutes until pink all the way through.

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