Curry is a dish associated mainly with Indian cuisine, but it is also found in Thai and other Asian cuisines. Curry is a dish based on a thick sauce with lots of spices. The sauce is combined with vegetables, meat, cheese, fish or seafood. Very often, the sauce is seasoned with coconut milk, cream or yoghurt. This dish is mainly served with rice, but bread such as naan, roti or paratha is also a popular side dish.
I love curry in every version, and at home, I usually make it with chicken or vegetables such as pumpkin, sweet potatoes or cauliflower. Below, I invite you to a delicious vegetable cauliflower curry. As befits a curry, this dish includes a whole lot of spices such as paprika, ginger, garlic, garam masala and many more. Generally speaking, you need a lot of spices to prepare any kind of curry, so it’s worth having a selection of Indian spices at home. You can buy such spices separately or buy ready-made mixtures. I served my curry as standard, i.e. with rice and naan bread. I recommend you my cauliflower curry recipe, enjoy!.
Ingredients for cauliflower curry.
- 500 g cauliflower florets
- 200 g onion
- 1 tablespoon of oil
- 2 big cloves of garlic
- 1/2 teaspoon of grated ginger
- 5 dried curry leaves
- 1/4 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- 5 cardamom seeds
- 1 big chili pepper
- 1 and 1/2 teaspoon of salt
- a bunch of fresh coriander
- 1/2 teaspoon of turmeric
- 1 teaspoon of garam masala
- 100 ml vegetable broth
- 150 ml coconut milk
- 200 g tomatoes
- 1/2 teaspoon of sweet paprika powder
How to make cauliflower curry.
The cauliflower florets must be boiled for 5 minutes before adding to the curry sauce.
Pour the oil into a dry frying pan, add the cumin, mustard seeds, curry leaves, cardamom seeds and cook over a medium heat for a few seconds. Next, add finely chopped onion, chopped chili and chopped tomatoes. Fry for about 10 minutes over low heat. Then add mashed garlic and grated ginger and continue frying for 5 minutes. After that, add turmeric, garam mass, sweet pepper, salt and fry for 2 minutes. Finally, add the vegetable stock and coconut milk and cook for 2-3 minutes.
Put the ingredients from the pan into a blender and blend into a sauce with a uniform consistency. Pour the sauce into a pot, add the pre-cooked cauliflower florets, bring to a boil, reduce the heat to low and cook, covered, for about 20 minutes. The boiling curry should be stirred from time to time. Sprinkle the finished curry with freshly cut coriander.
Serve the cauliflower curry with loose-cooked basmati rice and naan bread. The recipe for homemade naan bread can be found HERE.
Good to know when making cauliflower curry.
I divided the cauliflower into large and medium-sized florets. After adding the cauliflower florets to the sauce, I cooked them until they were soft but did not fall apart. When I saw the first signs that the florets were starting to break down, my curry was ready.
I chose fresh tomatoes, but you can replace them with canned tomatoes, especially when it is not their season.
I added fresh chili to this curry, but if you like spicy dishes, you can add a few dried chili peppers instead.
Do you like dishes from cauliflower? If so, try our recipe for Grilled cauliflower salad.