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Cauliflower Curry

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Cauliflower Curry, now firstly & maybe obviously you need to like cauliflower to try this dish as it really is what it says in the title! Delicate, not too spicy, in a creamy coconut sauce. There is one ingredient you may not as yet have in your growing Indian spices — Gram flour, but, here it is essential, so go buy some before even attempting this dish as plain flour will not work ;-0 Gram flour has a flavour all of its own and can not be substituted, it also thickens the sauce.

Click the Method tab below to see a step by step guide on how to make this Cauliflower Curry along with a couple of pictures for reference.

cauliflower curry in a pan

ingredients

Here's what you need :¬)

  • 1 large cauliflower broken into bite size florets
  • 4 Tbsp vegetable oil
  • 1 tsp cumin seeds
  • 10 to 15 dried or frozen curry leaves
  • 2 small red onions sliced
  • 400ml 1 tin coconut milk
  • Juice of a large lemon
  • Juice of a small lime

Spice paste ingredients

  • 1 Tbsp gram flour
  • 120ml water
  • 1 tsp hot chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground coriander
  • 1 tsp mustard powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 2 to 4 Fresh green chillies sliced into discs (Optional)

method

To make the spice paste: combine the gram flour with a little water to make a paste, then add all the other spices & salt to it, mixing with enough water to make a wet paste. Slice your onions, break down your cauliflower, juice your fruit and now your ready to cook.

Here are the ingredients bar the cauliflower & onions:

ingredients
ingredients
  1. Set a large heavy bottomed pan onto a large ring.
  2. Add your oil when it is hot
  3. As soon as it shimmers, add your cumin seeds & curry leaves
  4. Once they are sizzling, add in your onions fry for 20 minutes
  5. Now add your spice paste & stir-fry, as soon as it becomes too thick, add any remaining water & your coconut milk
  6. Once bubbling add in your cauliflower & if it is not all submerged add a little more water
add cauliflower
add water and coconut milk
  1. Set a timer for 20 minutes, turn the ring down, cover and feel free to walk away
  2. Test the cauliflower to see if it is tender & as your prefer it, if it is, add in your fresh lemon & lime juices
  3. If it needs longer, continue to cook then add your juices
  4. If the consistency is a bit thin, get another Tbsp of gram flour & combine with water add into the pot stir through
  5. If it is too thick, add a little more water & allow it to reheat
  6. If using the fresh chillies sprinkle over the top & serve
cauliflower curry
cauliflower curry in a pan

Serve with naan breads, poppadom or chapati, or even just a spoon added to another helping.