I'm sure by now you've all seen the amazing vegan curried cauliflower recipe that's been going around on Instagram. I was first introduced to this recipe by my friend Shishir, who is a fantastic Indian cook. I had no idea that cauliflower could taste so good! Since then, I've made this curry many times, and it's always a hit. In fact, my friends are so obsessed with it that they've even started calling it "the magic curry." So if you're looking for an easy, delicious, and healthy vegan dish, look no further than this Indian cauliflower curry recipe. Enjoy!
This cauliflower curry Indian recipe is a staple in Indian cuisine, and it is often cooked with potatoes, which is called Aloo Gobi curry. I think it is the easiest of cauliflower curry recipes by far!
Gobi means Cauliflower in Indian; that's why you might have seen some recipes like Indian Gobi Curry.
This cauliflower vegan curry is made with simple pantry staples that you may already have in your pantry and delivers a big flavor!
Otherwise, you can easily get them on amazon or any ethnic store.
- cauliflower head
- fresh tomatoes (crush or diced tomatoes work)
- fresh garlic
- fresh ginger
- fresh coriander
- ground cumin
- turmeric powder
- lemon juice or lime juice
- masala curry powder
- red chili flakes
Optional: coconut oil or olive oil
To make an Indian recipe for cauliflower curry, follow these simple steps.
Break up the cauliflower into small florets. You can let them soak for about 20 minutes in a large bowl with water, but this is unnecessary.
Peel the onions, garlic, and ginger with a potato peeler and coarsely chop them. Then add them to a blender's jar and blend until you have a thick paste. You may need to add a couple of tablespoons of water.
Make a paste with the onion, garlic, and ginger, throw them into the immersion blender jar and blend until you have a smooth paste.
Stir-fry the cauliflower florets. In a large skillet, pour the oil and add cauliflower florets stirring occasionally until they have some brown spots.
Stir in the onion and ginger-garlic mixture into the same skillet and saute until the mixture turns slightly brown, adding some water if needed.
Add chopped tomatoes and spices on medium heat, then add half of the fresh coriander leaves.
Season the curry mixture with lemon, salt, and the rest of the fresh or ground coriander.
Taste to make sure the cauliflower is fork-tender and perfectly cooked, and adjust for salt and heat.
How to serve
This easy cauliflower recipe can be easily adjusted and customized to your needs.
Curry flavor - you can also use madras curry powder, red curry paste, or any yellow curry powder if you don't have garam masala. The flavor will be different but equally delicious.
Coriander - no worries, if you don't have fresh cilantro, you can use coriander powder
More veggies - you can add frozen peas (green peas), chopped spinach, red peppers, or even cooked sweet potato. Also, add chickpeas if you want to increase the protein content of this easy cauliflower curry.
Cumin - you can use cumin seeds instead of cumin powder, but make sure you lightly toast them in a skillet until fragrant.
Heat - instead of red chili flakes, you can use cayenne pepper, green chili, serrano pepper.
Tomatoes - if you don't have fresh tomatoes, this wonderful recipe also works with crushed or whole canned tomatoes.
If you want to make a creamy cauliflower Indian dish, you can simply add one cup of canned coconut milk and skip the lemon juice.
Both light coconut milk and full-fat coconut milk work; just consider that heavy coconut milk will drastically increase your curried cauliflower side dish's saturated fats and calorie count.
We hope this Indian cauliflower curry recipe has shown you that it can make a healthy, delicious, and easy dinner tonight that even meat-eaters will love.
This dish is packed with flavor and nutrients, so you can feel good about serving it up any night of the week.
And best of all, it takes just 30 minutes to prepare! If you’re looking for more quick and easy meal ideas, be sure to check out our other recipes. Start feeling better today by cooking up one of our favorite healthy dishes.
More curry recipes
Our Indian Eggplant Curry has been a hit on many tables, and our readers love it, so don't forget to check it out.
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Indian Cauliflower Curry Recipe
- 1 medium cauliflower head about 30 oz, 800 grams
- 12 oz peeled tomatoes crushed (crushed canned tomatoes or chunky tomato sauce also work)
- 1 medium onion coarsely chopped
- 7 garlic cloves
- 1 oz fresh ginger
- 1 bunch fresh coriander or 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon ground turmeric
- 1 tablespoon lemon juice
- 1 ½ teaspoon fine salt
- ½ teaspoon red chili flakes
- ⅓ cup water or water from canned tomatoes, if using
- 1 tablespoon sunflower seed oil coconut oil, olive oil (skip to make it WFBP, replace with a tablespoon water)
- steamed basmati rice
- Break up the cauliflower head into small florets. You can let them soak for about 20 minutes in a water bowl if you have the time, but this is not necessary.
- Put the onion, garlic, and ginger into the immersion blender jar and blend until you have a smooth paste. You may need to add 2-3 tablespoons water.
- Brown the cauliflower florets. In a large skillet, pour the oil (or tablespoon of water if cookign without oil) and cook the dried cauliflower florets until they have some brown spots.
- Cook. Add the onion mixture into the same skillet and cook for a couple of minutes until the mixture starts turning brown, adding some water if needed. The curry should be chunky, so don’t overdo the water.
- Keep stirring. Add the tomato, cumin, turmeric,garam masala, chili flakes, and half of the fresh coriander leaves. Add some water if needed. Cook for about 15 minutes until the cauliflower is slightly soft.
- Season. Add the lemon juice, salt, and the rest of the fresh or ground coriander.
- Taste and adjust.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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