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This vegan cauliflower curry in a creamy, spicy tomato sauce is easy to make with simple ingredients and so delicious! Serve with rice and homemade naan bread for a healthy and tasty vegan meal! Recipe on thecookandhim.com | #vegancurry #cauliflowercurry #veganbutterchicken #veganrecipes #homemadecurry

Spicy Indian Cauliflower Curry

Prep: 20 mins | Cook: 40 mins | Total: 60 mins | Quantity: 2 servings

Ingredients

Roast Cauliflower:
1 tablespoon vegetable oil
1/4 cup (60ml) plant milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 large cauliflower – cut into florets
pinch each of salt and pepper

Curry Sauce:
1 teaspoon vegetable oil
1 large red onion – peeled and finely diced
4 large cloves garlic – peeled and crushed
2 tablespoons tomato puree
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground ginger
2 teaspoons curry powder
1/2 – 1 teaspoon chilli powder
1/2 cup (125ml) vegan pouring cream
salt and pepper to taste

To serve:
Boiled rice
Garlic and herb naan bread

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. In a large bowl mix together the milk, garlic and onion powder, salt and pepper then add the cauliflower and toss or stir to completely coat the cauliflower
  3. Tip onto a baking tray and roast for 30-40 minutes until the cauliflower is crispy but cooked and tender
  4. While that's roasting make the curry sauce - heat the oil in a large frying pan and saute until just softened
  5. Add the garlic and cook for a further minute
  6. Stir in the tomato puree, spices, curry powder and cream and bubble for 1-2 minutes. If the sauce is too thick add a little more cream or water
  7. Stir the roast cauliflower through the sauce until it's well coated
  8. Serve the cauliflower curry with boiled rice and homemade naan
  9. Chill any leftovers and store in the fridge

Recipe by The Cook & Him at https://thecookandhim.com/recipes/spicy-indian-cauliflower-curry/