This comforting cauliflower curry is rich, aromatic, and packed with warm spices. Made with tender cauliflower florets simmered in a creamy tomato-based sauce, it’s perfect for weeknight dinners and meal prep.
Ingredients
- 1 medium cauliflower, cut into florets
- 2 tbsp oil (olive or coconut)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp chili powder (adjust to taste)
- Salt to taste
- ½ cup water or vegetable broth
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat.
- Add chopped onion and sauté until soft and golden.
- Stir in garlic and ginger; cook for 30 seconds until fragrant.
- Add cumin, coriander, turmeric, chili powder, and garam masala. Stir well.
- Pour in diced tomatoes and cook for 5 minutes until thickened.
- Add cauliflower florets, coconut milk, and water or broth.
- Cover and simmer for 15–20 minutes, until cauliflower is tender.
- Season with salt and garnish with fresh cilantro before serving.
Tips & Variations
- Make it spicy: Add green chilies or extra chili powder.
- Protein boost: Add chickpeas or tofu cubes.
- Low-fat option: Use light coconut milk or cashew cream.
- Serving ideas: Pair with naan, roti, or steamed rice.
