Go Back
Judy John

Cauliflower Curry

Comforting cauliflower curry simmered with tomatoes, coconut milk, onion, garlic, ginger, and warm Indian spices. Serve it with rice or flatbread for an easy vegetarian dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Dish, Side Dish
Cuisine: Indian
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower and Aromatics
  • 1 large head (700 g) cauliflower — cut into medium florets
  • 2 tablespoons (30 ml) vegetable oil
  • 1 medium (150 g) yellow onion — finely diced
  • 4 cloves (12 g) garlic — minced
  • 1 tablespoon (15 g) fresh ginger — grated
  • 1 medium (150 g) tomato — chopped
Curry Sauce
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) ground coriander
  • 1 teaspoon (3 g) garam masala
  • 1/2 teaspoon (1.5 g) turmeric
  • 1/2 teaspoon (1.5 g) Kashmiri chili powder — adjust to taste
  • 1 can (400 ml) coconut milk
  • 1/2 cup (120 ml) vegetable broth
  • 1/2 teaspoon (3 g) salt — plus more to taste
  • 1 teaspoon (5 ml) lemon juice
  • 1/4 cup (15 g) fresh cilantro — chopped
Optional Additions
  • 1 can (240 g) chickpeas — drained and rinsed
  • 2 cups (60 g) baby spinach
  • 1 fresh green chili (10 g) — sliced, optional

Equipment

  • Large Pot
  • Dutch Oven
  • Cutting Board
  • Chef's Knife
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Blender
  • Serving Bowl

Method
 

  1. Cut the cauliflower into evenly sized florets. Keep them medium-sized so they cook through without turning mushy.
  2. Heat the oil in a Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes until softened and lightly golden.
  3. Add garlic and ginger. Cook for 30 to 60 seconds until fragrant, stirring constantly to prevent burning.
  4. Add the chopped tomato, cumin, coriander, garam masala, turmeric, chili powder, and salt. Cook for 4 to 5 minutes until the tomatoes soften and the spices bloom.
  5. Transfer the cooked tomato mixture to a blender if you want a smooth sauce. Blend carefully until mostly smooth, then return it to the pot.
  6. Add coconut milk and vegetable broth. Stir well, then bring the sauce to a gentle simmer rather than a rapid boil.
  7. Add the cauliflower florets and optional green chili. Cover partially and simmer for 12 to 15 minutes, stirring gently once or twice.
  8. Check the cauliflower with a fork. Stop cooking when it feels tender but still holds its shape, giving the curry a satisfying texture.
  9. Stir in chickpeas or spinach if using. Cook for 2 to 3 minutes until the spinach wilts and the chickpeas warm through.
  10. Turn off the heat and stir in lemon juice and half the cilantro. Taste and adjust salt, chili, or lemon as needed.
  11. Spoon the curry into serving bowls and garnish with the remaining cilantro. Serve hot with rice, naan, roti, or flatbread.

Notes

For cauliflower that stays intact, use medium florets and simmer gently instead of boiling aggressively. For softer curry, simmer a few minutes longer and break up a few florets into the sauce. For a thicker sauce, reduce uncovered for several minutes. For a thinner sauce, add warm broth a little at a time. Customize the flavor with extra ginger, cumin, garam masala, green chili, curry leaves, peas, chickpeas, spinach, or a spoonful of yogurt at serving. Blend the tomato base carefully and avoid overprocessing if you prefer some texture. Assemble toppings such as cilantro, lemon wedges, toasted coconut, or roasted cashews just before serving. For make-ahead preparation, cook the curry fully, cool it quickly, and refrigerate it in an airtight container for up to 3 days. Freeze cooled portions for up to 2 months; thaw overnight in the refrigerator and reheat gently with a splash of broth. The cauliflower may soften slightly after freezing. Store leftovers refrigerated and reheat until steaming hot before serving.