Creamy, hearty and heavenly delicious is this Indian cauliflower curry. It warms with many spices on cold days from the inside and enchants with its irresistible aroma. In addition, the Indian dish is vegan, healthy and fills you up. Whether served plain, with rice or with flatbread – the cauliflower curry fits perfectly as a full meal for lunch or dinner. In no time at all and with just a few ingredients, you can conjure it up on the dining table according to this recipe.
Course Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Ingredients
1cauliflower
1carrot
1yellow bell bell pepper
400mlcoconut milk
230mlwater
1onion
3garlic cloves
20gginger
2tbspcoconut oil(for frying)
2tbspcurry powder
1tspturmeric powder
1tspground cumin
1pinchchili powder
salt
pepper
lime juice
Instructions
Divide cauliflower into florets, cut bell bell pepper into small cubes, carrot into thin slices, onion small, chop garlic and ginger finely.
Melt coconut oil in a large frying pan. Add onion and fry until translucent.
Add garlic and ginger and stir fry for about 1 minute.
Add curry powder, turmeric powder, cumin and chili powder and stir fry for about 1 minute.
Add cauliflower, carrot and bell bell pepper and fry over medium heat, stirring occasionally, about 5 minutes.
Add water and coconut milk, stir thoroughly and simmer until vegetables are cooked through, about 20 minutes, seasoning with salt, pepper and lime juice.
Notes
You can refine the dish with other spices. You can also adjust the amount of spices to taste.
In addition to or instead of carrots and peppers, you can add other vegetables to the dish. For example, potatoes, zucchini, sugar snap peas or sweet potatoes go very well with it.
Instead of water, you can make the cauliflower curry with vegetable broth.
For frying, you can use any vegetable oil instead of coconut oil.
Note the detailed tips and tricks for making of cauliflower curry vegan above in the post.