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creamy cauliflower curry

Creamy Cauliflower Curry Recipe

My favourite way to eat cauliflower is when its roasted with spices and put into a deeply flavourful sauce that just brings your taste buds alive. Say hi to your next delicious dinner!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6
Calories 144 kcal

Equipment

  • 1 knife
  • 1 deep pan or pot
  • 1 cutting board
  • 1 blender
  • 1 oven and stove top

Ingredients
  

Cauliflower

  • 1 tbsp cumin
  • 1 tbsp onion powder
  • ½ tbsp  salt
  • 1 tbsp  garlic powder
  • 2 tbsp lemon juice
  • 1 Cup coconut milk

Spice mix for frying

  • 1/4 tsp cumin seeds
  • 3 whole cardomon pods
  • 1 small whole cinnamon
  • 4 whole cloves
  • 1 tbsp olive oil extra virgin

Curry:

  • 5 large tomatoes
  • 1/2 lemon juice
  • 2 tbsp olive oil extra virgin
  • 1 medium onion, diced
  • 2 cloves garlic
  • 1/2 inch ginger
  • ½ tbsp cumin
  • 1 tsp garam masala
  • ½ tbsp coriander powder
  • 1 vegetable bouillon
  • ½ tbsp salt
  • ½ tbsp tumeric powder
  • 1 tbsp tomato paste
  • 2 bay leaves
  • handful cilantro leaves

Instructions
 

Preparing Whole Spices

  • Place your spices in a small frying pan with a splash of olive oil. Fry for a few minutes or until fragrant. Leave aside. Alternative you can toast them for 10 minutes.

Preparation for Cauliflower Marinade

  • Cut your cauliflower into desired bite size pieces
  • Place all your ingredients for cauliflower marinade in a medium bowl.
  • Mix your prepared cauliflower into the bowl and coat evenly
  • Leave in fridge for at least an hour or overnight
  • When caulliflower is ready, preheat your oven to 375F and bake for 10 minutes. Turn oven to low broil, and continue to cook for 2 minutes. Remove from oven and put aside.

Preparation for Tomatoes (optional)

  • Bake your tomatoes for 40 minutes at 400F. Let it cool. Discard the skin. Add lemon juice and tomatoes to blender and blend.

Method for Curry

  • Coat your deep pan or pot with olive oil and let it warm to low-medium heat.
  • Add your chopped onions and let it caramelize to a light brown.
  • Lower heat, and add garlic and ginger and let it cook for an additional 5 minutes.
  • Add in your powdered spices and cook for an additional few minutes.
  • Add in your blended tomatoes and tomato paste and let it come to a boil. If you're not blending, simply chop up the tomatoes and add them in this step. Cover and let the tomatoes sweat and release its juices. They should get very soft and tender.
  • Optional step: if you wish to have the curry sauce smooth, you can return the mixture to the blender and blend it. Then return the blended liquid back to the pot.
  • Add in your toasted spices.
  • Add in your potatoes, if desired, let it cook in the sauce until soft.
  • Add in your coconut milk, mixing it until it becomes thick and creamy. Let it come to a gentle boil.
  • Lower the heat to low, add in your cauliflower and other additional vegetables or legumes.
  • Cook for a few minutes and shut off the heat. Taste for lemon and salt.
  • Serve with naan or rice. Garnish with cilantro or toasted chickpeas! Enjoy!

Notes

It's worth it to take the extra few minutes to caramelize your onions. Be sure not to BURN them as that will make your curry taste horribly burnt.
If the sauce is too thick, I add a few tablespoons of vegetable stock to thin it out.
 

Nutrition

Calories: 144kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gSodium: 903mgPotassium: 426mgFiber: 3gSugar: 3gVitamin A: 1011IUVitamin C: 19mgCalcium: 47mgIron: 3mg