Creamy Cauliflower Curry Recipe
Looking for an easy, one-pot vegetable curry? Try Indian-style Cauliflower Curry with a delicious creamy, mildly spicy flavour.
Servings: 4 adults
Calories: 230kcal
Equipment
Ingredients
- 2 Cup cauliflower florets
- 1 Cup green peas
- 1 Cup diced potato, skin removed
- 2 Tablespoon coconut or olive oil
- 1 Tablespoon grated ginger
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon nigella seeds ( kalonji)
- ½ Cup chopped red onion
- ¼ Cup tomato puree
- Salt to taste
- 1 Teaspoon Curry Powder (see recipe)
- ½ Teaspoon turmeric powder
- ½ Teaspoon black pepper powder
- 1 Cup coconut milk
Instructions
- If using frozen vegetables, thaw them as per packet instructions.
- Heat oil in a heavy-duty pan. Once the oil is hot, add grated ginger, cumin and nigella seeds. Saute ginger for 30 - 40 seconds. You can smell the aroma of roasted ginger.
- Now add chopped onion. Saute the onion for 3 - 5 minutes or till they turn translucent and light brown. Keep stirring the onion at regular intervals, else they might burn and turn black.
- Add tomato puree, salt, spices, and cook the masala for 2 - 3 minutes.
- Add cauliflower florets, potatoes, and coconut milk. Stir to coat each piece of the vegetable with the masala.
- Add 1 Cup of water or lukewarm vegetable stock. Add green peas. Stir. Cover the pan with the lid for the vegetables to cook till fork tender.
- After 15 minutes, open the lid and give the curry a nice stir. Check for doneness if still cauliflower/potato not cooked through, put the lid back on and cook for some more time until fork tender.
- Garnish gobi curry with chopped cilantro or parsley.
- Serve Cauliflower Curry with jeera rice or chapati.
Notes
- Adjust the quantity of spices and salt as per your personal preference.
- Thaw Frozen Vegetables as per packet instructions except for green peas, before adding them into the curry.
- You can store gobi curry in the fridge for 5 - 6 days easily.
- For reheating, transfer in a microwave safe bowl and heat. Or add ¼ cup water in a pan, add gobi curry, cover the pan with a lid and heat on a stovetop.
- To make the curry more spicy, add sliced fresh green or red chillies.
Nutrition
Calories: 230kcal | Carbohydrates: 14g | Protein: 5g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 488mg | Fiber: 4g | Sugar: 5g | Vitamin A: 368IU | Vitamin C: 43mg | Calcium: 42mg | Iron: 3mg