Cauliflower Curry

READY IN: 1hr 10mins
Recipe by PalatablePastime

This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.

Top Review by Charishma_Ramchanda

You have a winning recipe here which I'd recommend to everyone following a low-fat diet, because it has not even a drop of oil and yet tastes like it came from a 5 star hotel! This one makes a great starter served with hot sauce! I made some changes which are as follows: I scaled this recipe down to 2 servings. 1)I did not have cilantro on hand, so I substituted it with parsley. 2) Instead of ginger puree, I used 1/2 tbsp of chopped ginger and some water. 3)I added 2 tbsp. of low-fat yogurt(beaten), 1/4 tsp. salt and 1/2 tsp. of black pepper as well when adding the other masala powders. 4) I used about 12 tbsp. of water + 1 cup to cook the cauliflower(i.e. before covering it with the lid). It took about 15 minutes to cook in my pre-heated Dutch oven. I liked it as it was - somewhat crunchy(3/4th cooked) but with a wonderful blend of the masala powders! Next time I'll add some lemon juice as well once the dish is ready. This makes a great starter and will be a regular at our table! Thank You SO MUCH for this wonderful-flavourful recipe!

Ingredients Nutrition


  1. Cut the cauliflower into tiny florets.
  2. In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
  3. Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
  4. Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
  5. Add remaining ingredients and 4 tablespoons water.
  6. Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

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