This Creamy Cauliflower Curry With Coconut is rich, delicious with a flavourful gravy. It is one pan and vegan as well.Serve it on a bed of steamed rice or beside Naan Bread.
Who doesn’t love a good flavourful curry tell me? I crave for rice and curry every other day. A Hot bowl of rice with some spicy curry is an ultimate comfort food for me. We grew up eating this kind of food. In India, you would find an endless variety of curries made with different kind of spices. And everyone will definitely have their favourites. This Indian style Creamy Cauliflower Curry With Coconut is so very delicious and flavourful.
How many of you roast cauliflower before making curry??? I do it every single time. I love the smell that comes when you roast cauliflower. Roasted cauliflower adds a lovely flavour to the gravy. So Next time try roasting the cauliflower florets before adding to the gravy. I am sure you would love it. The caramelized cauliflower bites add a lot of flavour to the curry.
What is the secret to a good Indian Curry/gravy?
For making a good curry, the one and only technique is ‘Bhuno’ the masala properly. ‘Bhuno’ is cooking/frying the Onion, Ginger Garlic paste, Tomato and spice mixture until the raw smell is gone and Oil starts oozing out from the sides.
You would find most of the Indian curries involves this step. This thing needs time and patience. There are no shortcuts to it but believe me, it is worth the effort.
This CREAMY CAULIFLOWER CURRY WITH COCONUT is the latest addition to our favourite curry list. Have made 3-4 times in past couple of weeks. If you wonder why am I going gaga over this curry then let me tell you this curry is creamy and yet there is no cream in it. Nah, it is not only the coconut cream that has given the velvety texture to the gravy. So any guess on the mystery ingredient??? Jump directly to the recipe to find out.
If you love Indian curries as much as we do, then here are few more delicious curries/gravy recipes
- 1 Small head of Cauliflower 2-3 Cups of Cauliflower Florets
- 4 tbspn vegetable oil
- 7-8 cashew nut Soaked in water for 20 minutes
- 1 large onion Finely Chopped
- 1 tbspn Ginger garlic paste
- 1 large Tomatoe Finely Chopped
- 1 tspn turmeric powder
- 1 tbspn kashmiri chilli Powder
- 1 tspn roated Cumin powder
- 1.5 tspn Coriander powder
- 1 tsp garam masala
- 200 ml coconut milk
- Salt to taste
- Fresh Coriander leave for garnishing
- Make a paste of soaked cashew by adding little water at a time. Keep aside.
- Cut cauliflower into small florets. Clean, Drain excess water and keep aside.
- In a pan heat 1 tablespoon oil. Once medium hot, add cauliflower florets. Add a pinch of salt and turmeric. Fry on Medium-High heat till you see small brown spots on the florets. Keep stirring to avoid burning.
- When the florets are almost 3/4 cooked and have brown spots, remove from the pan and keep aside.
- In the same pan add remaining oil. When the oil is hot add chopped Onions. Cook till onions are soft, translucent and start to brown.
- Add Ginger Garlic paste. Fry till the raw smell is gone. Then add chopped tomato.
- Cook tomatoes till they are soft and mushy. The mixture should start coming together by now.
- Add all dry spices Turmeric Powder,Cumin powder,Coriander powder and chili powder. Fry the mixture untill oil starts separating from the mixture from the sides. ( You might add few drops of water to prevent burning)
- Add roasted Cauliflower florets. Mix till the florets are coated well with the spice mixture. Add garam masala and salt. Cook covered on low heat for 5 mins.
- Next, add Cashew paste. Mix everything well. Cook for 2-3 minutes on medium heat, string in between.
- Then add Coconut milk. Cover the lid and bring the curry to a boil. Then reduce the flame, Cook for another 5 minutes or till cauliflower is cooked.
- Garnich with fresh coriander leaves. Serve along with rice/roti/naan.