cauliflower curry

<p>Everybody loves this cauliflower curry! This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.</p>

Coconut Cauliflower Curry

yellow onion

sweet potato (4 cups chopped)

cauliflower (5 cups chopped)

olive oil

kosher salt, divided

curry powder*

garam masala

cumin

cayenne

diced tomatoes, San Marzano if possible

full-fat coconut milk*

chickpeas (or 1 1/2 cups cooked)

spinach leaves

Cilantro,

Brown or white rice,

Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.

Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.

Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.

Garnish with chopped cilantro, and serve with brown rice.

Thanks so much for an awesome recipe - made it with a couple minor changes &amp; it is super-sensational!!! Needed vegetarian recipe for a church potluck tomorrow. Doubled the recipe, but not the spices except the garam masala.  Added some chopped garlic, ground ginger, kale instead of spinach &amp; some cut green beans.  Love the versatility of this recipe, that by varying the veggies, you can make a "new" dish. Will certainly be making this again &amp; will enjoy it for breakfast as well as dinner!!!

I tried this and there was way too much veggies to fit in the pan, and not enough liquid to cook them. Wound up moving it into a big stewpot, and adding another can of coconut milk and some chicken broth.  Ultimately tasted good, but I can't imagine it working as written.

I make this all the time! It's super easy and delicious... plus I feel like it's pretty healthy (at least compared to take-out curry)! I'm a spice lover and my husband likes things on the milder side, but we both love the flavors of this recipe.

I made this once and boy am I ever going t make this again.  This time I will try Kale instead of spinach...Yum!

This recipe was quick to put together and doesn't use many dishes to boot.  It was tasty ? And quick with little clean-up.  I used carrots and brussel sprouts as I didn't have sweet potatoes or enough cauliflower!  Yummy!

What is the nutritional value?(calories, proteins, fat, etc).

Thank you

Delicious and fragrant Indian chickpea cauliflower butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk.

Cauliflower Butternut Squash Curry

vegetable oil (ghee or grapeseed oil)

onion

garlic (minced)

curry paste (Patak’s Mild Paste)

butternut squash

cauliflower florets

chickpeas (drained, (1 can))

coconut milk ((1 can))

½ cups water (plus more as need)

salt

black pepper

baby spinach (about 4 cups)

peas (frozen)

cilantro leaves

basmati rice (cooked)

Heat 1 tablespoon oil in a large deep pan over medium heat.

Add onions and garlic, sauté over medium-low heat for 10 minutes until soft and lightly colored.

When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.

Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.

Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.

Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.

Serve with basmati rice and naan bread if desired.

This Butter Cauliflower Recipe is a vegetarian riff on the classic Indian dish, Butter Chicken. In this version, tender cauliflower florets are simmered in a spiced cream sauce and served over rice with yogurt. 

Butter Cauliflower

lemon juice

corn starch

turmeric (divided)

tsp. garam masala (divided)

salt (divided)

olive oil (divided)

cauliflower

unsalted butter

yellow onion (finely chopped)

garlic

ginger

tomato paste

paprika

cinnamon

cayenne pepper (optional)

tomato sauce

vegetable broth

heavy cream (sub full-fat canned coconut milk)

Basmati rice

cilantro and whole-milk Greek yogurt

Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.

Heat 1 Tbsp of the oil in a large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7 to 8 minutes. Reduce heat to medium, and transfer cauliflower to bowl with corn starch mixture and toss to coat. Return seasoned cauliflower to skillet and cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.

Add remaining 1 Tbsp oil and butter to skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant. Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne; cook 1 minute. Add tomato sauce and broth; bring mixture to a boil. Reduce to a simmer, stir in cream, and return cauliflower to skillet. Simmer mixture uncovered until sauce thickens, about 15 minutes. Garnish with cilantro and serve over rice with a dollop of yogurt.

Easy, rich, creamy and warmly-spiced this 30-minute vegan cauliflower-loaded coconut curry redefines comfort food.

Easy Creamy Cauliflower Curry Recipe (Vegan)

yellow onion, diced

garlic,

Tbsp fresh ginger, minced

Tbsp yellow curry powder

tsp cumin

-2 tsp salt sea salt

(14 ounces) can diced tomatoes

coconut milk, unsweetened

cauliflower,

cilantro (otpional)

naan (optional)

rice (optional)

In a 5 quart (or medium sized pot) heat olive oil over medium heat

Add in onions and sauté until translucent, about 5 minutes

Add in garlic and ginger and continue sautéing until fragrant, about 1 minute

Add in curry powder, cinnamon, cumin, 1 1/2 teaspoon salt and diced tomatoes and stir until combined with the onion mixture.Stir in coconut milk, turn heat to high and bring to a boil

As soon as the curry begins to boil, return the heat to low, allow to simmer for 5 minutes, stirring often

Using an immersion blender, blend the base of the curry until smooth

Alternatively, remove from heat, transfer the curry to a blender, blending until smooth

Turn the heat to high again and bring the curry back to a boil add the cauliflower

Turn the heat to low and simmer until fork tender, about 15 minutes.Serve over rice with with fresh cilantro and warm naan.

Aloo Gobhi - A healthy, delicious potato and cauliflower curry made with aromatic spices in under 10 mins in an Instant Pot!

Aloo Gobhi - Instant Pot

onion (thinly sliced)

plum tomatoes (diced)

cauliflower florets (cut into big 2 inch pieces)

potato

cooking oil

cumin seeds

turmeric

mild Kashmiri red chili powder

coriander powder

cumin powder

1-1/2 teaspoon garam masala (Add 1/2

cilantro

Turn the Instant Pot to Sauté mode and heat oil. Add cumin seeds. Sauté for 30 seconds.&nbsp;

Add onions and mix well. Cook covered with a glass lid on for 1 minute.&nbsp;Add tomatoes, mix and cook covered for another minute.

Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt. Add potatoes and cauliflower florets. Add 1 tablespoon of water. Mix well.

Put the Instant Pot lid on with pressure valve to sealing. Select Pressure Cook / Manual (Hi) for 3 minutes. Note: Cook for only 2 mins if you like cauliflower to be more firm.

Press Cancel to turn the Instant Pot off. Quick Release and stir gently. Garnish with cilantro.&nbsp;Serve hot with naan, paratha or toasted pita bread.

https://content.jwplatform.com/videos/zE536oQF.mp4

A go-to weeknight cauliflower curry with potatoes, onions, tomatoes and warm spices such as cumin, turmeric, red chili powder and garam masala.

Instant Pot Aloo Gobhi

This One Pan Cauliflower Curry is a quick and simple homemade curry packed full of flavour.&nbsp;

Easy One Pan Cauliflower Curry

(240 milliliters) vegetable stock

(180 milliliters) light coconut milk

½ tsp garam masala

tsp mild curry powder

garlic puree

Salt

oz (350 g) cauliflower florets

(200 grams) sweet corn kernels

scallions ((spring onions), sliced)

tbsp sweet dried cranberries ((optional))

Lime wedges

Preheat air fryer to 375F / 190C.

In large bowl mix together all the ingredients from the coconut milk to pepper.

Add in the vegetables and mix till coated.

Transfer to deep dish that is at least 4 inch deep.

Cook for 12-15 mins till cauliflower is cooked, mixing a couple of times during cooking.

Our stress-free take on the cauliflower classic. Sweet yet punchy, spicy yet smooth. Perfection is here.

7-Day Vegetarian Weight Loss Meal Plan: 1500 kcal/day - Free Download

cauliflower ((½ = 400 grams))

red pepper

small-medium potato

green beans

thumbs ginger, fresh

½ tbsp curry paste

coconut milk

lime ((juiced))

curry powder

maple syrup

cilantro/coriander, fresh ((if you fall basil

Cut the potatoes and bell pepper into small cubes, chop the cauliflower into bite sized pieces.&nbsp;

Remove the tips of the green beans and cut them in half.

Dice up the onion and finely chop the ginger.

Add some oil to a pot and on medium heat add the ginger.

As soon as it starts to release its aroma (about 2 minutes) add the onion and the bell pepper, and sauté (fry on a medium heat) for 5 minutes.

Mix in the curry paste, stir and cook for 2 more minutes.

Stir in a little of the coconut milk to dissolve the curry paste and then pour in the rest. Set to high heat until the milk starts to boil.

Once boiling reduce to low heat and add the lime juice, curry powder, salt and maple syrup. Stir well.

Now it’s time to add the potatoes and cauliflower. Simmer for 5 minutes, add the green beans and and let everything simmer for 5 minutes more.

Give the curry a taste test: see if you need to add some more salt, sugar or lime. You can also add a little more curry paste if you like. Once you’re happy, it’s ready to serve, wohooo!

Serve with chopped fresh cilantro on top. Rice or quinoa goes very well with this lovely curry dish!

Healthy and easy cauliflower and potato curry in a rich tomato sauce with chickpeas and spinach. Feel free to switch out spinach for other greens, like kale or Swiss chard. Naturally suitable for anyone following a vegan, vegetarian and gluten-free diet. Serve with your favorite grain for a satisfying meal. Serves 4-6.

Cauliflower and Potato Curry with Chickpeas

coconut oil

yellow onions, (diced)

coriander

paprika ((sweet))

cayenne pepper

sea salt plus freshly ground pepper, (to taste)

garlic, (minced)

chili

x 400 g can organic diced tomatoes

vegetable broth ((500 ml))

x 200 g can organic coconut milk

x 400 g can organic chickpeas, (drained and rinsed)

spinach (hard stems removed and chopped)

chopped parsley or cilantro (to garnish)

whole grain basmati rice ((or quinoa, millet

Heat the coconut oil in a large non-stick pot (or wok) over medium heat. Add the onions and cook until soft and translucent, about 6-7 minutes.

Add the cumin, coriander, turmeric, paprika, cayenne, salt and pepper, and cook, stirring often, for 1 minute, until fragrant. Then add the garlic, ginger, and fresh chili. Stir and cook for another minute, until fragrant.

Add the diced potatoes and cauliflower and stir. Then add the diced tomatoes and vegetable broth; stir to combine.

Cover with a lid and bring to a boil. Lower the heat to a light simmer, then remove the lid and cook, stirring occasionally, until the potatoes are just tender, about 40-45 minutes. If needed, add a little more broth or water to the pot.

TIP: The curry should be lightly bubbling while cooking, otherwise if the heat is too low the potatoes will take longer to cook.

Add the coconut milk and chickpeas, simmer for 2-3 more minutes, then stir in spinach and cook for 1-2 minutes or until wilted.

Taste the curry for seasoning, adjust as desired, and serve with cooked brown rice or other grain of choice. Garnish with fresh herbs and enjoy!

Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. YUM.

Instant Pot Cauliflower Curry

onion,

squash,

red lentils

red curry paste

turmeric (optional)

tomatoes

water

Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.

Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice. The end! It&#8217;s SO GOOD.

Hello!  I really wanted to make this last night but my local Target and Lund's doesn't sell red lentils, so I opted for green despite your note above.  I had a bunch of extra liquid after I released the pressure so I turned my pot to saute for about 5 minutes to boil off a little bit of the liquid.  This definitely helped cook the green lentils a little bit more without getting them too soupy.  This method resulted in a perfect texture for me and I paired the curry with brown basmati rice for lunch today!  So good!

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Top 23 cauliflower curry recipes from across the web

The most viewed cauliflower curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Cauliflower Curry

Cauliflower Butternut Squash Curry

Butter Cauliflower

Easy Creamy Cauliflower Curry Recip...

Aloo Gobhi - Instant Pot

Easy One Pan Cauliflower Curry

7-Day Vegetarian Weight Loss Meal P...

Cauliflower and Potato Curry with C...

Instant Pot Cauliflower Curry

Cauliflower and sweet potato balti

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Gobi Masala (Cauliflower Curry)

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Slow Cooker Red Lentil Cauliflower ...

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Creamy Vegan Tofu Cauliflower Curry...

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The most viewed cauliflower curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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