Cauliflower Curry is a rich, creamy and aromatic dish that my whole family loves! This easy coconut curry is loaded with tender cauliflower simmered with authentic spices and is cooked in one pot in under 30 minutes.
If you love Indian food you have to try this curry recipe. It’s gluten-free and vegan if served on its own. But you can also turn this Indian cauliflower curry into an amazing comfort food when you finish it off with white rice or naan bread.
A Versatile Vegetable
A cup of cauliflower packs just 20 calories and it’s high in vitamin c, calcium, and iron. I am a big fan of this vegetable and often make cauliflower rice for a low-carb alternative. It’s like a blank canvas for whatever flavorings you are in the mood for. I’ve paired this curried cauliflower with some big flavor such as garlic, ginger, onions, cumin, cinnamon and other spices. Feel free to add your favorite seasonings as you’d like! You can also roast your cauliflower first for additional sweetness and flavor.
How to Make Cauliflower Curry
- Sauté onions until translucent.
- Add minced garlic and ginger, and sauté until fragrant.
- Add curry powder, cumin, turmeric, cinnamon and diced tomatoes. Mix well.
- Add the coconut milk and bring to a simmer. Blend the mixture in a blender and then return to skillet.
- Add cauliflower and simmer for about 20 minutes until cauliflower is tender.
Taste and add salt and pepper if needed.
What is in Cauliflower Curry?
This cauliflower curry recipe is one of my favorite simple curries.
Fresh Ingredients: start with fresh onions, garlic and ginger to add some freshness and aroma to this curry. Also add fresh cauliflower later.
Basic Curry Flavors: some key ingredients to create curry flavor include yellow curry powder, cumin, canned tomatoes and coconut milk.
Your favorite Add-ins: I added turmeric and cinnamon to this recipe. Other great options include coriander, garam masala, chickpeas, cardamom, carrots, potatoes and peas, etc.
Smooth or Chunky Curry Texture
This curry recipe has a smooth and creamy texture. This is achieved with a blender. However, if you prefer the chunky texture, you can skip the blending process and have a chunky curry.
Simmering Instead of Boiling
In order to concentrate the flavors, you want a slow simmer with low heat. I recommend using the lowest possible setting on your stove. This process will bring out the best flavors of your curry instead of drying it out like boiling.
Soak up the Curry Sauce with Basmati Rice
This curry recipe is a feast! When combined with basmati rice, it’s a total game changer. Soak up your basmati rice with the fragrant cauliflower curry sauce, it’s so irresistible and keeping you satisfied.
How Long Will the Curry Last?
This curry tastes even better the next day as the flavors infuse together. Store in an airtight container in the refrigerator for up to 5 days or 1 month in the freezer.
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- 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
- 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.
- 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.
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