Posted in Recipes on 08.03.2023
Spicy Indian Cauliflower Curry
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 2 servings Print recipe?
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!
I absolutely love where I currently live. Best village in the country in my humble opinion. The people, the community, the peace and quiet. Can’t fault any of it. But living in a tiny village in the middle of nowhere means you have to travel to get TO anything. And getting a takeaway delivered is a challenge with extortionate delivery or minimum order charges. So that’s how this vegan cauliflower curry was born. The need for something yum and spicy but relatively easy and fuss free.
Now, complete transparency, I’m by no means a curry aficionado. Quite the opposite. A curry is not something I have very often as I never developed a tolerance for very spicy food. But I’ve always loved the smell of the spices and the rich, thick, creamy sauces that coat whatever’s immersed in them. Food for the stomach and the soul right?
So I enlisted the very lovely Deb and Ed over the road to be fellow taste testers …
“The curry was delicious I loved the tomatoey sauce it had a wonderful creamy texture.”
I’ll take that!
Let’s talk curry spice
When I first started thinking about making a cauliflower curry I’d intended to add potatoes, making it an aloo gobi – a traditional Indian potato and cauliflower curry. But I really wanted to serve this with my garlic and herb naan and thought the doubling up on carbs (tripling if you serve with rice too) might make the dish too heavy. I knew I wanted a rich, creamy curry sauce but I wanted the final dish to be light. Mostly because then I could eat extra homemade naan to scoop up all that lovely sauce.
But there’s a reason an aloo gobi is a classic dish so I still wanted to recreate the spicing – which generally always includes turmeric and ginger for their healing and comforting properties. For extra curry spice flavour we’ve also got garam masala and curry powder, chili powder for heat. And that’s how spice novices such as myself can enjoy a curry because you can control just how spicy you go!
How to make a cauliflower curry:
Start by roasting the cauliflower florets. This results in a crispy, less mushy cauliflower which just soaks up all that sauce. In a large bowl mix together the milk, oil, garlic and onion powder, salt and pepper then toss the cauliflower through this mixture, coating completely. Tip onto your baking tray and roast for 35-40 minutes until the florets are crisp but cooked and tender.
While the cauliflower is roasting make the curry sauce. Saute the onion in a large frying pan until soft and translucent. Add the garlic and saute for a further minute.
Add the tomato puree and all the spices and curry powder. Stir in the cream to make a thick, rich, creamy sauce. If it’s too thick add a little more cream or water. Bubble gently for a minute to cook the spices. Taste and season with salt and pepper.
Add the cooked cauliflower to the curry sauce and stir to completely coat it. I thoroughly recommend boiled rice and homemade naan bread to accompany this cauliflower curry, the naan especially is great for mopping up any extra sauce!
Looking for even more really easy vegan meal ideas? Try these:
Gnocchi with Sprouts and Sage Butter
Sausage and Mushroom Stroganoff
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
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Spicy Indian Cauliflower Curry
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 2 servings
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
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
Garlic and herb naan bread
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- 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
- Tip onto a baking tray and roast for 30-40 minutes until the cauliflower is crispy but cooked and tender
- While that's roasting make the curry sauce - heat the oil in a large frying pan and saute until just softened
- Add the garlic and cook for a further minute
- 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
- Stir the roast cauliflower through the sauce until it's well coated
- Serve the cauliflower curry with boiled rice and homemade naan
- Chill any leftovers and store in the fridge
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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