This one-pot Indian cauliflower curry makes an excellent weeknight dinner with naan or steamed basmati rice.
Estimated reading time: 5 minutes
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Coconut gravy is native to the coastal regions of India, such as Goa, Kerala, and Mumbai, where coconuts are abundant. The coconut milk does a fantastic job of making the curry saucy, creamy, and finger-licking good.
Cauliflower Curry is an Indian-style vegan, gluten-free, mildly spicy curry.
One can eat spoons of it by itself or grab a bit of bread and start digging into it right – it is that delicious! Cauliflower Curry is a wholesome main-course dish for those following a plant-based diet. It is light on the stomach.
To increase the protein quotient of the curry, one can add chickpeas, red beans, or any other variety of local whole beans/peas.
Why You’ll Love Cauliflower Curry
- vegan
- mildly spicy
- one pot curry
- wholesome and filling
- nut and gluten-free
- instant pot-friendly
- perfect for family dinner
Ingredients You’ll Need
- Fresh or frozen cauliflower florets. Cauliflower is a versatile vegetable. Use it to make soup, mash or pilaf.
- Potato – one can use sweet potato as well.
- Green Peas (fresh or frozen peas). If using frozen peas, thaw them before adding them to the curry.
- Onion – it is best to use red onion for its sharp taste.
- Ginger freshly grated or the paste
- Tomato Puree – if it is unavailable, grind two small-size tomatoes in a blender.
- Coconut Milk or use cashew/almond milk for a sweet and creamy taste.
- Curry Powder – a key, multi-purpose Indian spice mix for every curry. Use readymade curry powder or make it at home from scratch.
- Salt, Turmeric Powder, Black Pepper, Coconut Oil or olive oil
Optional Ingredients: You can customize the cauliflower curry by adding – chopped spinach, kale, sweet potato, squash, yellow pumpkin, or canned chickpeas.
How To Make Cauliflower Curry
- Heat oil in a heavy-duty pan. Once the oil is hot, add grated ginger, cumin and nigella seeds. Saute for 30 – 40 seconds. You can smell the aroma of roasted ginger.
- Add chopped onion. Saute the onion for 3 – 5 minutes or till it turns translucent and light brown (image 1).
- Add tomato puree, salt, spices, and cook the masala for 2 – 3 minutes (images 3 & 4).
- Add cauliflower florets, potatoes, and coconut milk. Stir to coat each piece of the vegetable with the masala.
- Add water or lukewarm vegetable stock and green peas. Stir.
- Cover the pan with the lid for the vegetables to cook till fork tender.
Garnish gobi curry with chopped cilantro or parsley. Serve warm.
Serving Suggestion
Cauliflower Curry is an Indian main course gravy dish. You can serve it with a variety of side dishes:
- Indian flatbread such as naan, parotta, or chapati
- steamed white rice, jeera rice or matar pulao
- cooked quinoa or bulgar wheat
- toasted sourdough bread slices
Store the leftover curry in the refrigerator for 5 to 6 days. Reheat in a microwave or stovetop.
My Tried and True Tips
- Substitute Curry Powder with a mix of ¼ teaspoon red chilli powder, ½ teaspoon turmeric powder, and ½ teaspoon Garam Masala.
- Start with chopping all the vegetables and grating ginger. Arrange the tomato paste, coconut milk, and spices next to the stovetop. Once you start cooking the curry, all these ingredients are added quickly.
- Pick a heavy-bottom casserole or a saucepan for cooking the curry. You can make cauliflower curry in an instant pot also. I have included a detailed recipe in my debut cookbook, The 100 Best Curry.
More Indian Curry Recipes
- Egg Curry
- Paneer Curry
- Chicken Curry
- Lauki Kofta Curry
- Spinach Egg Curry
- Baby Potato Curry
- Chana Masala Curry
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Creamy Cauliflower Curry Recipe
Ingredients
- 2 Cup cauliflower florets
- 1 Cup green peas
- 1 Cup diced potato, skin removed
- 2 Tablespoon coconut or olive oil
- 1 Tablespoon grated ginger
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon nigella seeds ( kalonji)
- ½ Cup chopped red onion
- ¼ Cup tomato puree
- Salt to taste
- 1 Teaspoon Curry Powder (see recipe)
- ½ Teaspoon turmeric powder
- ½ Teaspoon black pepper powder
- 1 Cup coconut milk
Instructions
- If using frozen vegetables, thaw them as per packet instructions.
- Heat oil in a heavy-duty pan. Once the oil is hot, add grated ginger, cumin and nigella seeds. Saute ginger for 30 – 40 seconds. You can smell the aroma of roasted ginger.
- Now add chopped onion. Saute the onion for 3 – 5 minutes or till they turn translucent and light brown. Keep stirring the onion at regular intervals, else they might burn and turn black.
- Add tomato puree, salt, spices, and cook the masala for 2 – 3 minutes.
- Add cauliflower florets, potatoes, and coconut milk. Stir to coat each piece of the vegetable with the masala.
- Add 1 Cup of water or lukewarm vegetable stock. Add green peas. Stir. Cover the pan with the lid for the vegetables to cook till fork tender.
- After 15 minutes, open the lid and give the curry a nice stir. Check for doneness if still cauliflower/potato not cooked through, put the lid back on and cook for some more time until fork tender.
- Garnish gobi curry with chopped cilantro or parsley.
- Serve Cauliflower Curry with jeera rice or chapati.
Recipe Notes:
- Adjust the quantity of spices and salt as per your personal preference.
- Thaw Frozen Vegetables as per packet instructions except for green peas, before adding them into the curry.
- You can store gobi curry in the fridge for 5 – 6 days easily.
- For reheating, transfer in a microwave safe bowl and heat. Or add ¼ cup water in a pan, add gobi curry, cover the pan with a lid and heat on a stovetop.
- To make the curry more spicy, add sliced fresh green or red chillies.
Charu says
I love this recipe mam. Very tasty it came out.
Hina Gujral says
Thank You. Glad you like it!
shruthi says
This is a family favorite now 🙂 Thanks for the wonderful recipe
Hina Gujral says
Awww… you made my day!
Poppy says
This was so good, especially the next day. This was the second recipe I made from your website. I made this to go with the delicious chicken curry. I can’t wait to try more of your recipes!
Hina Gujral says
You made my day with your feedback. Thanks!
Caroline says
Hi, This recipe is one of our favourites. We love your recipes. They are so authentic. From us in Adelaide, South Australia.
Hina Gujral says
Thanks a million for sharing such sweet feedback. Loads of love from India.