Cauliflower Curry

"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."
Cauliflower Curry created by PalatablePastime
Ready In:
1hr 10mins




  • Cut the cauliflower into tiny florets.
  • 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.
  • Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
  • Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
  • Add remaining ingredients and 4 tablespoons water.
  • 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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  1. womanofmystery
    I usually make something like this with a can of cocunut milk, but I really needed a healthier option.. this is flavourfull and satifying. Thanks!<br/>I did add cabbage, like the other reviewer, and that was really nice. Thanks for that.
  2. Dr. Jenny
    We enjoyed this cauliflower curry. I made no modifications to the recipe and thought it came together quickly and was not difficult to make. I served as an accompaniment to Recipe #264890 264890
  3. Donut Chef
    Very good. I made a few adaptations based on what I had in the house, and it turned out very well. We ate it with rice and lentils and peas.
  4. Ms Mishmish
    Very, very good. Lots of flavor without fat or salt. I was wary about the amount of some of the spices since I am new to Indian cuisine, but it turned out delicious. I used the red cayenne pepper and made the rest of the recipe as posted, but I used a bit more water than the recipe called for. My cauliflower was about done with only 30 minutes of cooking at the final step, then I simply turned off the heat and let it sit covered for the remaining time. I served it with rice. The second time I made this, I added about 1/4 of finely minced onion and 1/4 c of finely minced red bell pepper at the same time I added the cilantro. Next time I make it, I'll throw in some cooked chickpeas to make it an all in one meal. I think the seasoning blend and cooking method would work really well for potatoes as well.
  5. Itadakimasu
    Very good, even if you replace the individual spices for your regular curry mix. And easy to make!



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