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This delicious Indian Cauliflower Curry is vegan, low calorie and packed full of flavor. Easy to make and mild in spice, this curry is a well balanced and healthy meal that’s perfect for the whole family. And best part is that you can get creative with the ingredients and swap based on availability.
When I was first introduced to curries, I realized it was essentially the exact same way I make my Arabic stews but with slightly different spices. Even the rice that went with the stew was pretty similar but instead of vermicelli with the rice, its cumin with the rice seeds to make Jeera rice.
This curry is a great healthy weeknight meal packed with nutrient dense ingredients like cauliflower and tomatoes; and it’s low in calories and fat. It’s a well balanced meal with fresh veggies and legumes – a protein-rich tasty meat free meal.
How to make cauliflower curry
Heat the oil in a large, heavy pot. Cook the onions until they’re soft and translucent. Then add the garlic, ginger, and cilantro; and saute for a couple more minutes until they’re fragrant.
Add the cauliflower and sweet potatoes or white potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and spices and the dish becomes very fragrant.
Next, add the canned tomatoes with their juices, chickpeas or peas, coconut milk along with 2 cups of water so that it covers the vegetables slightly. Keep in mind that it will thicken as it simmers.
Bring to a boil, then turn the heat to low and simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the liquid reduces by half.
The end result is a fragrant rich curry recipe that’s sweet, savory and full tender vegetables. This may not be an authentic curry dish but it’s the way I learned to make it from my friends and it’s easy, and flavorful!
Tips to make Indian cauliflower curry
- Finely chop onions for best flavor. The finely chopped onions along with the canned diced tomatoes are crucial for creating the base sauce for this cauliflower curry. Many curry recipes will even recommend blending the onions and tomatoes in a food processor.
- Don’t be overwhelmed with the amount of spices used. When you add the spices in, it will look like it’s too much, but I assure you that you’ll need it all to bring out the best curry flavor.
- Fry the spices long enough until they become fragrant. This is essential to bringing out the best taste in all those spices you’re adding along with the red curry paste.
- Make it more spicy by adding fresh chili when you sauté the ginger, garlic and onions. You can also double up on the red curry paste if you’d like.
Frequently asked questions
What herbs and spices are used in an Indian curry?
This curry contains an herb and spice mix that is often used in Indian cuisine and it gives it a wonderful aroma and flavor. You will need:
- curry powder
How long does a vegan curry last?
This curry will keep well in the fridge for up to 5 days in an air tight container. It will also freeze well, simply defrost it in the fridge and slowly reheat on the stove top.
What variations can I make to this cauliflower curry recipe?
This curry recipe makes a great base and you can easily add in your favorite veggies, eggplant, tomatoes and peas will all work really well. You can also add chicken, fish or meat to this dish if you wish. I prefer to use full fat coconut milk in this recipe, but you can use lite.
For more similar dinner recipes:
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- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 inch fresh ginger peeled/finely grated
- 3 tablespoons fresh cilantro chopped (plus more for garnish)
- 1 small head of cauliflower cut into florets
- 3 cups cubed sweet potatoes peeled
- 2 tablespoons red curry paste
- 1 tablespoon curry
- 2 teaspoons turmeric
- 1 ½ teaspoon coriander
- 1 ½ teaspoon cumin
- 14 ounces canned chopped tomatoes
- 14 ounces canned chickpeas drained and rinsed
- 14 ounces canned coconut milk full fat
- 2 cups water
- Lime slices for serving
- Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
- Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
- Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
- Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
- Serve over rice and garnish with cilantro and lime slices, if desired
- Instead of diced tomatoes, you can use fresh tomatoes, crushed tomatoes or just tomato paste
- Instead of canned coconut milk, you can use any type of milk or half and half.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.