Vegetarian Cauliflower Curry
A fragrant curry with tender cauliflower florets, tomatoes, and warming spices simmered in coconut milk, served over rice for a comforting meal.
This vegetarian cauliflower curry combines roasted cauliflower florets with onions, tomatoes, and a blend of Indian spices like garam masala and cumin. Simmered in creamy coconut milk, it’s a hearty, flavorful dish perfect for a quick dinner. Serve over basmati rice or with warm naan bread.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garam Masala - 1 tsp
- Garlic - 2 cloves
- Sunflower Oil - 15 ml
- Tomatoes - 400 g
- Cauliflower - 400 g
- Ginger - 1 tsp
- Cilantro - 10 g
- Onion - 1 pc
- Salt - 1 pc
- Cumin - 0.5 tsp
- Chili Powder - 0.5 tsp
- Coconut Milk - 200 ml
Directions
Step 1
Preheat oven to 200°C (400°F). Toss 400 g cauliflower florets with 15 ml oil, a pinch of salt, and pepper. Roast for 15 minutes until lightly browned.
Step 2
In a large pan, heat 15 ml oil over medium heat. Sauté 1 chopped onion for 3-4 minutes. Add 2 minced garlic cloves and 1 tsp grated ginger; cook for 1 minute.
Step 3
Stir in 1 tsp garam masala, 0.5 tsp cumin, and 0.5 tsp chili powder; toast the spices for 30 seconds.
Step 4
Add 400 g diced tomatoes (canned or fresh), 200 ml coconut milk, roasted cauliflower, and 0.5 tsp salt. Simmer for 10-15 minutes until the flavors meld.
Step 5
Taste and adjust seasoning. If desired, add a pinch of sugar to balance acidity.
Step 6
Serve hot over rice and garnish with 10 g chopped fresh cilantro.
Cook's Notes
For extra heat, add a pinch of cayenne or an extra 0.5 tsp chili powder.