I have for you a creamy, luxurious, delicious cauliflower curry that’s going to make you lick your fingers, then the plate, and then the serving bowl. Because it’s that good. Cauliflower is an especially popular vegetable in Indian cuisine and it is a great veggie to add to curries. It adds amazing texture and flavor to simple dishes like this aloo gobi, cauliflower and black-eyed peas curry and sheet pan curry roasted cauliflower and potatoes. It is just as spectacular in this restaurant style creamy cauliflower curry, malai gobi, which is usually made by cooking cauliflower in a cream sauce. In our vegan version of malai gobi we use a fully dairy-free coconut milk sauce that’s as tasty as it is healthy. If you have kids who hate cauliflower, or know someone who can’t eat Indian food because it’s too spicy, you will want to try this cauliflower curry on them. The creamy cashew-coconut sauce is subtly spiced and at the same time utterly flavorful, making it perfect for picky eaters. If you try this cauliflower curry recipe, and I hope you do, be sure to let me know in the comments below!
Why you’ll love this recipe
Flavorful. This cauliflower curry recipe is so rich and full of flavor and anybody you serve it to is sure to love it. Unique. Most Indian food can be quite spicy, but this cauliflower curry is very subtly spiced with cardamom and even those who can’t tolerate spices can eat it. You don’t even need the usual suspects like turmeric, red chilli powder, coriander and cumin for this recipe. Simple ingredients. This is not one of those Indian recipes with a long list of specialized spices and ingredients. You need cardamom to flavor the curry and a couple of green chili peppers (jalapenos are fine!). You will need chaat masala and kasoori methi, which, I understand, are not in every kitchen, but they can be easily sourced online or at an Indian grocery store and can be used in multiple Indian recipes. It is everyone friendly. The cauliflower curry recipe is vegan, gluten-free and soy-free. You need cashews for the sauce but if you are nut-free you can replace them with pumpkin seeds or more coconut milk.
How to make cauliflower curry
Store
Refrigerate: This curry tastes great the next day. You can store leftovers in the fridge for up to four days. Freeze: The coconut milk in the curry can separate or become a bit grainy when frozen. However, there will be no loss in taste. Freeze the curry in an airtight container. Reheating: Reheat the frozen curry in a microwave on high for 3-4 minutes, stirring once or twice in between. You can also heat the curry in a saucepan.
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