This Indian cauliflower curry recipe is a quick, simple and healthy dinner recipe that requires only one pot and an oven. It is dairy-free, gluten-free and can easily be made nut-free as well.
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Garlic Naan: I highly recommend Naan as a side dish here.
Nut-Free Option: This recipe could easily be made nut-free if you replaced the cashews with coconut milk. The taste will be slightly different but the curry will be just as creamy.
To store: Store any leftover curry in an airtight container in the fridge for up to 1 day.
To freeze: Freeze in a freezer-friendly container for up to 1 month. Let thaw in the fridge or on the counter overnight. Gently reheat in the microwave to on the stovetop. You might need to add a splash of plant milk or vegetable broth when reheating on the stovetop.
Meal Prep Option: Parts of this delicious cauliflower curry can easily be prepared in advance to save time.
Tomato Paste: The onion-garlic-tomato mix could be prepared ahead of time. Store it in the fridge overnight. That way, you'll only need to add it to the blender, together with the cashews, the next day. It's important though to only blend the sauce shortly before serving.
Cauliflower: You could roast the cauliflower florets ahead of time (eg. the evening before) and leave them in the oven. Simply add them to the sauce the next day.
All nutritional information is based on third-party calculations and should be considered estimates.
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