Impress your dinner guests with this bright and zesty Indian classic.
While some people don’t like cauliflower, I’m a big fan! It’s so versatile—you can make practically anything with it (even gluten-free pizza crust). One of my favorite ways to serve it is in cauliflower curry, an aromatic Indian dish. The warm array of spices soak into the cauliflower perfectly, and each bite is more satisfying than the last.
The first time I ever ate this dish was at an Indian buffet-style restaurant with my old partner, and we went back for seconds twice. When we left, I exclaimed, “We’ve got to learn how to make this!” If you’re like me and you love to try new dishes with your loved ones, this is a great pick. And hey, it saves a lot of money to make it at home instead of going out like we did.
Since it only takes one pot to cook in and less than an hour of your time, cauliflower curry is a dinner that dazzles. Between the rich flavors and whole food ingredients, this dish is sure to inspire and impress your guests or family. Serve it with some turmeric rice, and you’ve got a golden meal fit for a maharaja!
Is Cauliflower Curry Healthy?
Cauliflower curry is quite wholesome, and it’s also 100% vegan and gluten-free (just check your vegetable broth is gluten-free, too). It’s a great dish to make if you’re looking to cut back on eating meat but still want something satisfying. It’s full of fiber, with a bit of protein from the chickpeas. All around, this is a wonderfully nourishing meal.
How Did Cauliflower Come To Be?
Cauliflower is often judged harshly for its pale color and slightly bitter flavor. But when it’s cooked properly, it becomes nice and tender, perfect for breading and seasonings of all kinds. Cauliflowers have been recorded since as far back as the 15th century, when they were frequently grown in the Mediterranean, especially around southern Italy and Sicily. They are said to have evolved from the wild cabbage as a result of selective breeding, making cauliflower part of the Brassica vegetable family, alongside broccoli, cabbage, and kale. Since they’re similar, broccoli and cauliflower make a lovely vegetable roast, but there are so many delicious ways to serve it.
How to make ahead and store
Once the cauliflower curry has cooled to room temperature, store it in an airtight refrigerated container for 3 to 4 days. You can also freeze it for up to 3 months. If you go this route, make sure to thaw it in the fridge overnight before heating it up on the stove the next day.
Serving Suggestions
A classic and simple way to enjoy cauliflower curry is with a side of sweet Coconut Rice, but you can also try it with Vegan Coconut Sweet Potato Curry Noodles for a mix of curry-tastic flavors.
To keep the Indian inspiration going (plus add some meat options), serve it with some Butter Chicken Dip with Gluten-Free Naan, Indian Chicken Kebab, or Naan Pizza.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 1/2 tablespoons yellow curry powder
- 3/4 teaspoon turmeric
- 2 teaspoons cumin
- 1/4 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
- 1 large head cauliflower cut into florets
- 1 can (14-ounce) diced tomatoes
- 1 can (14-ounce) chickpeas drained and rinsed
- 2 cans (14-ounce) coconut milk
- 1/2 cup vegetable broth
- Salt to taste
- 1 tablespoon lime juice
- Lime wedges for serving
- Fresh cilantro chopped for garnish
Instructions
- Add oil to a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and ginger, cooking until fragrant, about 1 minute.
- Stir in curry powder, turmeric, cumin, coriander, cinnamon, and cayenne pepper, cooking for another minute until spices are well combined and aromatic.
- Add cauliflower, diced tomatoes, chickpeas, vegetable broth, and coconut milk to the pot. Stir well to combine. Season with salt to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is tender. Adjust seasoning as needed and stir in lime juice.
- Remove from heat. Garnish with fresh cilantro and lime wedges before serving. Serve hot with rice or naan bread.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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