Indian Cauliflower Curry Recipe
Learn how to make cauliflower the way Indians do it. This vegan recipe for an Indian cauliflower curry is so easy and delicious!
Servings: 4 servings
Calories: 111kcal
Equipment
- Skillet (affiliate link)
- Wooden Spoon (affiliate link)
- kitchen scale (affiliate link)
Ingredients
- 1 head cauliflower medium, about 30 oz, 800 grams
- 12 oz peeled tomatoes crushed (crushed canned tomatoes or chunky tomato sauce also work)
- 1 onion medium, coarsely chopped
- 7 cloves garlic
- 1 oz ginger fresh
- 1 bunch coriander fresh, or 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon garam masala
- ½ teaspoon turmeric ground
- 1 tablespoon lemon juiced
- 1 ½ teaspoon sea salt fine
- ½ teaspoon red chili flakes
- ⅓ cup water or water from canned tomatoes, if using
Optional
- 1 tablespoon sunflower seed oil coconut oil, olive oil (skip to make it WFBP, replace with a tablespoon water)
- steamed basmati rice to pair
Cups - Metric
Instructions
- 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.