Print the recipe for Cauliflower Curry

Click the button below or select 'File > Print...'

Cauliflower Curry

creamy Indian cauliflower curry with rice and torn naan in a large serving bowl
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons yellow curry powder
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons sea salt
  • ⅛ teaspoon cayenne pepper
  • 1 (14-ounce) can diced tomatoes
  • 3 (14-ounce) cans coconut milk or unsweetened coconut cream
  • 1 large head of cauliflower, cut into florets
  • Cooked rice, for serving (optional)
  • Minced cilantro, for serving (optional)
  • Warmed naan, for serving (optional)

Method

  1. Heat olive oil in a medium pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
  2. Add in curry powder, cinnamon, cumin, 1½ teaspoons salt, cayenne and diced tomatoes and stir until combined. Increase the heat to high and stir in the coconut milk. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
  3. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.)
  4. Bring the curry to a boil over high heat. Add the cauliflower, return the heat to low, and simmer until fork tender, about 15 minutes. Season to taste with remaining salt
  5. Serve over rice with cilantro and naan.