Cauliflower curry

Cauliflower curry

45 min
Discover the delights of Indian cuisine with our lovely spicy cauliflower curry. It is bursting with traditional Indian flavours and has the right kick from red curry paste. Made with cauliflower florets, coconut milk, potatoes, chickpeas, tomatoes, and a topping of grilled cheese, this tasty dish leaves you wanting more. A composition of warm spices provides this curry with a beautiful colour and a fiery punch. Enjoy it with warm naan and a handful of fresh coriander leaves on top.
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Instructions

Cauliflower curry:
  • Allow the curry paste to heat up in a pan and sauté onions and garlic over medium heat while stirring for approx. 1 minute.
  • Add potatoes, coconut milk, ginger, turmeric, and salt.
  • Bring to a boil and let the dish cook over low heat with a lid for approx. 15 minutes or until the potatoes are tender – stir occasionally.
  • Add cauliflower and chickpeas and cook for a further 5 minutes.
  • Stir in the tomatoes, heat the cauliflower curry through and season to taste.
Grilled cheese:
  • Cut the cheese into cubes.
  • Let the butter turn golden in a pan and fry the cheese cubes over high heat while gently stirring for 4-5 minutes or until they are golden.
For serving:
  • Put the fried cheese on top of the cauliflower curry, sprinkle with coriander leaves and serve with naan.
Enjoy!
Tips

Use fresh and tender cauliflower but be aware that the cooking time of the florets will vary depending on the quality and freshness. If you prefer a softer texture, you can blanch the florets in hot water for 15-20 minutes before adding them to the pot. You can also let the cauliflower curry simmer longer, but this might make the other ingredients, for example, potatoes, too soft and mushy.

Questions about cauliflower curry

Indulge in an Indian-inspired dish with this cauliflower curry recipe. It is simple and super delicious, with plenty of sweet and spicy flavours. To help you succeed with the recipe, we have answered some commonly asked questions about the dish. Read below to learn more!

How to make cauliflower curry?
First, heat the curry paste in a pan and sauté onion and garlic over medium heat while stirring for approx. 1 minute. Next, add potatoes, coconut milk, ginger, turmeric, and salt and bring to a boil. Let it cook with a lid on top for about 15 minutes until the potatoes are tender. Add cauliflower and chickpeas and cook for a further 5 minutes. Finally, stir in the tomatoes and season to your liking.
Can you freeze cauliflower curry?
Yes, you can freeze the cauliflower curry. But it is best to leave off the grilled cheese and the coriander leaves. Let the curry cool completely before pouring it into freezer bags or airtight containers. Once the dish is properly sealed tight, place it in the freezer for up to 3 months. When you are ready to enjoy the curry, thaw it fully in the fridge overnight before reheating it and adding the coriander and grilled cheese.
How long does cauliflower curry last?
Cauliflower curry can last 4-5 days in the fridge if stored properly. Store any leftovers in an airtight container to retain as much of the taste and texture as possible. But remember to let it cool down to room temperature before transferring it to a container in the fridge.
What to serve with cauliflower curry?
There are several ways to serve this scrumptious dish. We suggest you serve the cauliflower curry in a bowl with grilled salad cheese on top and sprinkles of fresh coriander leaves and warm naan on the side. It also goes well with some plain steamed rice, mashed potatoes, or other types of flat bread.

Ingredients

Cauliflower curry:
Red curry paste
3 tbsp
Yellow onions, finely chopped (approx. 150 g)
2
Garlic cloves, finely chopped
2
Potatoes in small pieces
400 g
Light coconut milk (approx. 400 ml)
1 can
Fresh ginger, finely grated
2 tbsp
Ground turmeric
1 tsp
Coarse salt
2 tsp
Cauliflower in small florets
400 g
Chickpeas in brine, rinsed and drained (approx. 480 g)
2 cans
Diced tomatoes (approx. 300 g).
3
Grilled cheese:
White cheese blocks
200 g
Butter
10 g
For serving:
Fresh coriander leaves
300 ml
Naan bread
260 g
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Cauliflower curry with coconut milk

This Indian cauliflower curry is a wholesome comfort food packed with bold flavours that are perfect for the whole family. It is mild in spice unless you add more of the spicy red curry paste, and easy to prepare, making it the perfect weeknight dinner or make-ahead meal prep. You get to experience a wonderful and exotic mix of potatoes, cauliflower florets, chickpeas, fresh tomatoes, and spices.

The combination of coconut milk and spices gives the dish a well-balanced flavour. Filled with delicious veggies and topped with grilled salad cheese and fresh coriander leaves, a bowl of this fiery dish is too good to pass up.

Served with naan and grilled salad cheese

Our coconut cauliflower curry is served with small cubes of grilled salad cheese and warm naan. If you have not tried it before, naan is an Indian type of flatbread with an incredibly soft and fluffy texture, perfectly suited for this soup-like curry dish. The bread is a staple food in the Indian kitchen and should not be missing from the table when you serve this curry. It is perfect for soaking up all of that delicious sauce.

The grilled salad cheese has a soft texture and a distinct tangy flavour that provides the perfect contrast to the slight spiciness in this dish and holds its shape when added on top of the warm curry.

Chickpea and cauliflower curry with potato

This potato and cauliflower curry is a simple mix of rich flavours and lots of vegetables that come together in no time. The cauliflower florets are a great addition as they add texture and soak up all the delicious aromas and flavours. Chickpeas and potatoes go nicely with the cauliflower and bulk the dish out more. It is ready in under an hour, and you can even make it the day before if you need a quick lunch or dinner.

Looking for more easy and tasty recipes? Take a look at our chickpea curry with spinach and grilled cheese, a creamy cauliflower soup made with basic ingredients, or a beautiful green broccoli soup sprinkled with chopped almonds.

Bursting with flavours

Thanks to the coconut milk and the many warming spices, this cauliflower curry is bursting with flavours. The coconut milk adds volume and thickness while balancing the spiciness with its sweet taste and tropical aroma. The combination of red curry paste and turmeric with fresh ginger yields a beautiful bright colour and spicy flavour with a hint of citrus to brighten up the dish. If you love a fiery kick with your curry, you are going to love this recipe as you can easily make it spicier with the curry paste, and it only requires minimal effort on your part to get it ready in time for dinner.

Experiment with spices and vegetables

The best part about this recipe for cauliflower curry is that you can try out different spices and veggies to style the dish to your liking. Instead of using ground turmeric, you can add 2 tablespoons of finely grated fresh turmeric. Fresh turmeric has a more vibrant colour and is spicier, which may be preferable if you love spicy food.

You can also try adding a few curry leaves while the dish is cooking. The pointy, almond-shaped leaves have a complex citrusy flavour that will pair wonderfully with the turmeric and fresh ginger.

As for trying different veggies, how about adding green peas and mushrooms to the mix? The peas provide the dish with a pop of colour and subtly sweet and savoury notes, while the mushrooms bring an earthy, umami flavour that makes for a flavourful tasting experience.

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