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Cauliflower Curry is an Indian-style vegan, gluten-free, mildly spiced curry. This one-pot curry makes an excellent weeknight dinner with naan or steamed basmati rice.
PinAbout Cauliflower Curry
Cauliflower (gobi) is a popular ingredient in Indian Cuisine. Coconut gravy is native to the coastal regions of India, such as Goa, Kerala, and Mumbai, where coconuts are abundant.
This vegetarian cauliflower curry is everything! One can eat spoons of it by itself or grab a bit of bread and start digging into it right at the stovetop – it is that delicious!
The coconut milk does a fantastic job of making the curry saucy, creamy, and finger-licking good.
More Reasons To LOVE Cauliflower Curry
- vegan
- nut-free
- gluten-free
- mildly spicy
- one pot curry
- instant pot-friendly
- perfect for family dinner
Is Cauliflower Curry Healthy?
It is a fabulous healthy main-course dish for those following a plant-based diet. It is light on the stomach and suitable for kids as well.
To increase the protein quotient of the curry, one can add chickpeas, red beans, or any other variety of local whole beans/peas.
PinIngredients Required
Here are the ingredients required to make a delicious gobi curry at home:
Fresh or frozen cauliflower florets
Potato – one can use sweet potato as well.
Green Peas – you can use 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: You can use freshly grated ginger or the ginger paste
Tomato Puree – if tomato puree 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 these ingredients – chopped spinach, kale, sweet potato, squash, yellow pumpkin, or canned chickpeas.
The Curry Base
The base of this Indian-style yellow curry is – onion, tomato puree, and coconut milk. That’s it. You need only three ingredients to make a creamy gobi curry at home.
The flavour of the curry comes from curry powder and coconut milk.
The addition of turmeric powder gives a golden colour to the curry. You don’t need a plethora of spices to make this curry. Only a teaspoon of curry powder is sufficient.
PinHow To Make
Step 1) 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.
Step 2) Add chopped onion. Saute the onion for 3 – 5 minutes or till they turn translucent and light brown (image 1).
Step 3) Add tomato puree, salt, spices, and cook the masala for 2 – 3 minutes (images 3 & 4).
Step 4) Add cauliflower florets, potatoes, and coconut milk. Stir to coat each piece of the vegetable with the masala.
Step 5) 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.
My Tried & True Tips
Start withchopping all the vegetables and grating ginger. Arrange the tomato paste, coconut milk, and spices next to the stovetop. Because once you start cooking the curry, all these ingredients need to be added quickly.
Pick a heavy-bottom casserole or a saucepan for cooking the curry. Don’t go for non-stick kind of pots and pans. You can make cauliflower curry in the instant pot also. I have included a detailed recipe in my debut cookbook, The 100 Best Curry.
Substitute Curry Powder with a mix of ¼ teaspoon red chilli powder, ½ teaspoon turmeric powder, and ½ teaspoon Garam Masala.
PinServing 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.
More Indian Curry Recipes
Egg Curry
Paneer Curry
Chicken Curry
Spinach Egg Curry
Baby Potato Curry
Lauki Kofta Curry
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Pin
Creamy Cauliflower Curry Recipe
Cauliflower Curry is a vegan, gluten-free, Indian style creamy cauliflower, peas, and coconut curry. Learn how to make creamy cauliflower vegan curry in a few simple steps.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 adults
Calories: 230kcal
Author: Hina Gujral
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 instructionsexcept 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.
Nutrition
Calories: 230kcal | Carbohydrates: 14g | Protein: 5g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 488mg | Fiber: 4g | Sugar: 5g | Vitamin A: 368IU | Vitamin C: 43mg | Calcium: 42mg | Iron: 3mg
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