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Cauliflower Coconut Curry
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Cauliflower Coconut Curry

This Vegan Cauliflower Coconut Curry is rich, creamy and has a perfect blend of spices. Serve it on a bed of steamed rice or beside Naan Bread.
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People

Ingredients

  • 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

Instructions

  • 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.