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2 bowls of indian cauliflower curry with some naan bread on the side.

Indian Cauliflower Curry

Author: Katie
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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5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: dairy-free, gluten-free, Indian-Inspired, vegan
Servings: 2

Ingredients

Cauliflower

  • 1 medium cauliflower head, cleaned & chopped into equal size florets
  • 1 tablespoon oil *olive, avocado, coconut...
  • ½ teaspoon garam masala
  • pinch of salt

Masala Sauce

  • 1 tablespoon oil
  • 1 onion coarsley chopped
  • 4 garlic cloves, chopped/minced
  • small piece of ginger, minced
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • 1 can (14oz) chopped tomatoes
  • ½-1 teaspoon salt
  • ½ cup cashews *nut-free option, see notes
  • 1 - 1⅓ cups plant milk
  • 1 can (14oz) chickpeas, drained & rinsed (optional)

Naan/ Rice (see notes)

    You can find detailed step-by step-photos above the recipe card.

    Instructions

    Cauliflower

    • Heat oven to 355°F/ 180°C.
    • Line a baking sheet with parchment paper and spread cauliflower florets evenly.
    • Season with olive oil, garam masala and salt and roast for about 25-30 minutes or until florets are soft.

    Masala Sauce

    • In the meantime, heat a large pan over medium heat
    • Add olive oil, onions and garlic and cook until slightly brown. Add ginger half way through.
    • Add all the spices (coriander, cumin, garam masala, curry, turmeric) and cook for about 30 seconds to allow the spices to releas their flavors
    • Add the chopped tomatoes and salt and let simmer with a lid on for about 15 minutes until the mix resembles a thick paste.
    • Transfer the mixture to a blender, add cashews and plant milk and blend until smooth.
    • Feel free to add a splash milk if you prefer a thinner sauce.
    • Taste and adjust salt and spices.
    • Pour the sauce back into the pan and add roasted cauliflower and chickpeas.
    • Serve with brown rice or naan.

    Video

    Notes

    • 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.

    Nutrition

    Serving: 1. | Calories: 669kcal | Carbohydrates: 70g | Protein: 28g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 2003mg | Potassium: 2027mg | Fiber: 21g | Sugar: 15g | Vitamin A: 531IU | Vitamin C: 164mg | Calcium: 662mg | Iron: 10mg
    All nutritional information is based on third-party calculations and should be considered estimates.
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