Cauliflower Curry Recipe

Delight in the exotic flavors of Cauliflower Curry! Our easy-to-follow recipe brings a healthy twist to this classic dish. Get cooking now! 🥘🌱

Cauliflower Curry

Satisfy your cravings for bold and wholesome flavors with this delightful Cauliflower Curry recipe that showcases the versatility of vegan cooking. From the tender cauliflower florets to the creamy and aromatic curry sauce, each bite offers a taste of pure indulgence. Whether you’re a devoted vegan or simply seeking a nourishing meatless option, this Cauliflower Curry is a culinary triumph that’s sure to impress. Embrace the art of plant-based cooking and savor the savory delights of this delectable curry that’s perfect for elevating your dining experience any day of the week!

Best Cauliflower Curry Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients:

• 1 large cauliflower head, cut into bite-sized florets
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish
• Cooked rice or naan bread, for serving

Instructions:

1. Prepare the Cauliflower: Wash the cauliflower thoroughly and cut it into bite-sized florets. Set aside.
2. Sauté the Aromatics: In a large saucepan or pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the Spices: Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper over the sautéed aromatics. Stir well to coat the onions and spices evenly.
4. Create the Curry Base: Pour in the diced tomatoes (including their juice) and the coconut milk. Stir to combine all the ingredients, creating a rich and creamy curry base.
5. Simmer the Curry: Add the cauliflower florets to the saucepan, ensuring they are well-coated with the curry sauce. Pour in the vegetable broth to help cook the cauliflower to perfection. Reduce the heat to low, cover the saucepan, and let the curry simmer for approximately 15-20 minutes or until the cauliflower is tender.
6. Add Peas and Seasoning: Stir in the frozen peas to add a burst of color and texture to the curry. Season with salt and black pepper to taste, adjusting the seasoning to suit your preferences.
7. Garnish and Serve: Once the cauliflower is tender and the flavors have melded beautifully, remove the curry from the heat. Garnish with fresh cilantro or parsley for a delightful pop of green. Serve the flavorful Cauliflower Curry over cooked rice or with warm naan bread for a satisfying meal.

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Quick and Simple Cauliflower Curry Recipe

Rating: 4.7/5

( 31 voted )

Serves: 4 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 207 calories 6 fat

Ingredients

• 1 large cauliflower head, cut into bite-sized florets
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish
• Cooked rice or naan bread, for serving

Instructions

1. Prepare the Cauliflower: Wash the cauliflower thoroughly and cut it into bite-sized florets. Set aside.
2. Sauté the Aromatics: In a large saucepan or pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the Spices: Sprinkle the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper over the sautéed aromatics. Stir well to coat the onions and spices evenly.
4. Create the Curry Base: Pour in the diced tomatoes (including their juice) and the coconut milk. Stir to combine all the ingredients, creating a rich and creamy curry base.
5. Simmer the Curry: Add the cauliflower florets to the saucepan, ensuring they are well-coated with the curry sauce. Pour in the vegetable broth to help cook the cauliflower to perfection. Reduce the heat to low, cover the saucepan, and let the curry simmer for approximately 15-20 minutes or until the cauliflower is tender.
6. Add Peas and Seasoning: Stir in the frozen peas to add a burst of color and texture to the curry. Season with salt and black pepper to taste, adjusting the seasoning to suit your preferences.
7. Garnish and Serve: Once the cauliflower is tender and the flavors have melded beautifully, remove the curry from the heat. Garnish with fresh cilantro or parsley for a delightful pop of green. Serve the flavorful Cauliflower Curry over cooked rice or with warm naan bread for a satisfying meal.