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Indian Cauliflower Curry
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seasonsandsuppers.ca

Indian Cauliflower Curry

An easy meatless meal, this cauliflower curry starts with roasted. cauliflower cooked up quickly on the stovetop with an Indian spiced tomato sauce.

Prep

10 min

Cook

35 min

Total

45 min

Serves

3

Instructions

  1. 01

    Roast the cauliflower: Preheat oven to 400F. Remove the core of the cauliflower and break it into bite-sized florets. Scatter evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in preheated oven for about 25 minutes, or until just tender. Remove from oven and transfer to a bowl. Set aside. (*You can roast the cauliflower ahead, let cool and refrigerate until later, if you like).

  2. 02

    For the curry: Take a minute to chop the onion and garlic and measure out your spices and tomatoes etc., to have them handy to add to the skillet. Heat a splash of cooking oil in a large skillet. Add the onion and cook, stirring, for a minute or two, until tender. Add the garlic and ginger and cook, stirring, another 30 seconds or so. Add the tomato paste (if using) and dried spices and cook, stirring, for 30 seconds. Add the brown sugar (if using) and Fenugreek leaves (if using) to the crushed tomatoes, then add the crushed tomatoes to the pan. Stir to combine. Add the roasted cauliflower to the pan and cook, stirring, for a few minutes to cook the flavour into the cauliflower. (You can stop here and enjoy these spicy cauliflower bits as they are. If you'd like a saucy-er curry, go to the next steps.)

  3. 03

    To thin the sauce, add 1/2-3/4 cup chicken or vegetable broth or just some water, to loosen the sauce (start with the lesser amount and use more if you want or need more). If you'd like your curry a little creamy, stir in 2-3 Tbsp of cream, yogurt or coconut cream or milk.

  4. 04

    Taste your sauce and season with salt, as needed. Generally some salting at the end is needed to really bring out the flavours.

Nutrition

per serving · 1 serving

Calories
179
Protein
9g
Carbs
30g
Fat
5g
Fiber
9g
Sugar
14g
Sat. fat
3g
Sodium
696mg
Cholesterol
14mg

Variations & swaps

Ingredients and Substitutions

  • A few notes on the key ingredients …
  • Cauliflower – ideally, you’ll want to start with a whole head of fresh cauliflower. Fresh cauliflower florets will also work here. In a pinch, frozen cauliflower florets will work, though I find them a little soft personally.
  • Canned tomatoes – If you have canned crushed tomatoes, that would be the best option here. If not, take any canned tomatoes and process them down with an immersion blender/food processor. Measure out what’s needed after blending.
  • Spices – Cumin, coriander, paprika, Tandoori Masala (or Garam Masala) OR replace all of the dried spices and the tomato paste with a tablespoon + of Tandoori Masala Curry Paste or Butter Chicken Curry Paste or any Indian curry paste mixture you might have around.
  • Tomato Paste – mix the spices with 2 Tbsp of tomato paste to make your own curry paste mixture and add a bit more tomato flavour.
  • Chicken or vegetable broth – or simply use the water if you don’t have broth on hand.
  • Cream, yogurt or coconut milk – for a bit of creaminess to the sauce. Omit if you’d like a dairy-free sauce.
  • Brown Sugar or honey – to temper the acidity of the tomatoes. This is optional and you can omit.
  • Cayenne, red pepper flakes or Kashmiri Chili Powder – this is optional as well, but add if you’d like a little heat in your curry.
  • Dried Fenugreek leaves (Methi) – always a great addition to any Indian curry, if you happen to have dried or frozen around, it would be a great addition, but this is optional.
  • And some garnishes that would be nice if you have any these things on hand …
  • Plain yogurt, fresh cilantro and/or lime slices or wedges for garnishNaan bread, for serving
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