Cauliflower Curry Recipe Vegan

Estimated reading time: 5 minutes Coconut gravy is native to the coastal regions of India, such as Goa, Kerala, and Mumbai, where coconuts are abundant. The coconut milk does a fantastic job of making the curry saucy, creamy, and finger-licking good. Cauliflower Curry is an Indian-style vegan, gluten-free, mildly spicy curry. One can eat spoons of it by itself or grab a bit of bread and start digging into it right – it is that delicious! Cauliflower Curry is a wholesome main-course dish for those following a plant-based diet. It is light on the stomach. To increase the protein quotient of the curry, one can add chickpeas, red beans, or any other variety of local whole beans/peas.

Ingredients You’ll Need

Optional Ingredients: You can customize the cauliflower curry by adding – chopped spinach, kale, sweet potato, squash, yellow pumpkin, or canned chickpeas.

How To Make Cauliflower Curry

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. Add chopped onion. Saute the onion for 3 – 5 minutes or till it turns translucent and light brown (image 1). Add tomato puree, salt, spices, and cook the masala for 2 – 3 minutes (images 3 & 4).

Add cauliflower florets, potatoes, and coconut milk. Stir to coat each piece of the vegetable with the masala. 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.

Serving 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.