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Cauliflower Curry Recipe

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4.1 from 87 reviews

This vibrant Cauliflower Curry recipe features tender cauliflower florets seared to golden perfection and simmered in a fragrant coconut milk sauce infused with warm spices, chickpeas, and fresh aromatics. Garnished with cilantro, lime, and chili crisp, this flavorful curry is perfect as a comforting main dish served on its own, over rice, or on a bed of spinach. Ready in just 30 minutes, it’s a wholesome and satisfying vegetarian meal option.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 1 medium cauliflower, cut into florets
  • 1 fat shallot, diced
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons grated ginger

Spices & Seasonings

  • 1 ½ teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon yellow curry powder, more to taste
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper

Other Ingredients

  • 1 tablespoon olive oil
  • 14-ounce can coconut milk
  • 14-ounce can chickpeas, drained
  • ½ cup water or vegetable broth
  • Garnishes: cilantro, lime, and chili crisp

Instructions

  1. Prep the cauliflower: Cut the cauliflower into florets, then halve them to create flat edges for better searing.
  2. Sear the cauliflower: Heat olive oil in a large skillet or braiser over medium heat. Place the cauliflower florets cut side down, allowing the edges to become deeply golden brown. Sprinkle half the salt over them. Work in batches if needed to avoid overcrowding.
  3. Sauté aromatics and spices: Create a well in the center of the skillet, add a little more oil, then sauté the diced shallot, chopped garlic, and grated ginger for 1-2 minutes until fragrant. Stir the softened aromatics into the cauliflower, then sprinkle all the spices, remaining salt, and pepper over the mixture. Stir and toast the spices for about one minute.
  4. Simmer the curry: Add the coconut milk, drained chickpeas, and water or vegetable broth to the pan. Stir to combine and bring to a gentle simmer. Cover the pan and cook gently for approximately 10 minutes, until the cauliflower is fork-tender.
  5. Adjust the flavors: Squeeze fresh lime juice into the curry and stir. Taste the curry and add more salt, pepper, cayenne for heat, or a touch of sugar, honey, or maple syrup for sweetness, according to preference.
  6. Serve: Drizzle with chili crisp and garnish with fresh cilantro. Enjoy the curry on its own, over steamed rice, or served on a bed of spinach for a nutritious meal.

Notes

  • Cutting cauliflower florets in half with a flat edge helps achieve a better sear and texture.
  • Use vegetable broth instead of water for extra depth of flavor if desired.
  • Adjust curry powder and cayenne to suit your heat preference.
  • This curry can be made vegan by ensuring chili crisp used is free of animal products.
  • Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cauliflower-curry-recipe/