Cauliflower Curry

4.80 from 5 votes

A creamy cauliflower curry with tender florets, infused with cumin, curry powder, and ginger, all in a rich, comforting sauce for an easy weeknight meal.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

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 chili powder
400 g can of chopped tomatoes
400 ml can of full-fat coconut milk
cooked rice to serve (optional)

Instructions

First, separate the cauliflower into florets. Rinse the cauliflower well under running water and set it aside. Chop the onions, grate the ginger, and finely chop the garlic cloves.
Then, heat olive oil in a saucepot over medium-high heat. Add cumin and mustard seeds. Cook until they start to pop.
When they pop, add onions. Cook the onions for 5 minutes, stirring.
Then, add garlic, ginger, curry powder, and chili powder. Cook until fragrant.
Add a can of chopped tomatoes, coconut milk and stir well. Add cauliflower florets and bring to a boil. Reduce heat and simmer for 15 minutes or until the cauliflower is crisp tender.
Serve with rice on the side and garnished with coriander.

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: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water or coconut milk to loosen the sauce.

To Freeze: Freeze in an airtight container for up to three months. Defrost in the fridge and then reheat in the microwave or on the stove.

Tip 1: If you'd like to use roasted cauliflower rather than cooking it in the sauce, cook the cauliflower first. Lay it out on a baking sheet and roast it in the oven. Once it's cooked toss it in the sauce. This may save a little on prep time, and can add a different level of flavour to your curry.

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

Tip 3: You can add or swap out the cauliflower for beef, pork, chicken, prawns, or even potatoes.

Nutrition