A mild, creamy, and delicious cauliflower curry that is super simple to make, and guaranteed to be a family favorite! This curry uses minimal spices, so it's not too spicy, but has bold coconut flavor, and a little smokiness from the tempered spices. Serve with steamed rice or flat breads. EASY - This is the perfect curry for beginners to make. Very mild, but super flavorful. Comes together quickly as well.
1lbcauliflower florets + stem455 g. Whole cauliflower, just over 1 lb / 455 g
1tbspcoconut oil or vegetable oil
1tbspmustard seedsbrown
½medium onion
2clovesgarlicfinely chopped or sliced
½inch gingerfinely chopped or sliced
½tspturmeric
1tspground coriander
1large green chili or 3 small green chiliadd more or less, depending on your level of spice tolerance and the chili that you have available
1pandan leafabout 4 - 6 inches
6 - 8curry leaves
1½cupscoconut milkabout 1 can
½tspsea salt
Salt to taste
Instructions
Cut the cauliflower into florets. Slice the remaining cauliflower stalk into 1 - 2 inch length pieces. Wash and set aside.
1 lb cauliflower florets + stem
If your cauliflower head has leaves (that are free of blemishes), you can cut these leaves into larger pieces and wash and set aside these too.
Finely chop or slice the onions. Set aside.
½ medium onion
Thinly chop or slice the garlic and ginger as well.
2 cloves garlic, ½ inch ginger
In a medium pot that is dry, place the oil, and heat over medium or medium high heat. Make sure the heat does not burn the food at any point.
1 tbsp coconut oil or vegetable oil
When the oil is hot, add the mustard seeds. Saute for a bit to coat the seeds with oil and to prevent them from burning.
1 tbsp mustard seeds
When the mustard seeds start to pop, add the onions, garlic, ginger, curry leaves, pandan leaves, and green chili, and saute until the onions soften.
½ medium onion, ½ inch ginger, 1 large green chili or 3 small green chili, 1 pandan leaf, 6 - 8 curry leaves, 2 cloves garlic
Add the spices, and saute for a few seconds.
½ tsp turmeric, 1 tsp ground coriander
Add the cauliflower, stems, and salt, and mix well with the rest of the spices. Saute the cauliflower for about 10 minutes until it starts to soften. Lower the heat if needed, to make sure the cauliflower doesn’t burn.
1 lb cauliflower florets + stem, ½ tsp sea salt
Add the cauliflower greens (if using), along with the coconut milk. Stir to mix. If needed, you can increase the heat at this point (if you previously reduced the heat).
1½ cups coconut milk
Bring the coconut milk to a boil, and then immediately lower the heat to a simmer. Let the cauliflower simmer for 10 - 15 minutes until the cauliflower has completely softened. Occasionally stir to prevent the cauliflower from catching at the bottom of the pan and burning.
Keep the lid ajar, if you don’t want the liquid to evaporate too much. OR simmer without the lid, if you want the gravy to thicken as it evaporates. You can also add a little more water as needed to get the desired consistency for your cauliflower curry.
Taste and season the curry to your liking, towards the end of the cook time.
Salt to taste
Notes
Storage
This curry will last in the fridge for about 4 - 5 days, if stored proprely. Store the curry in an air tight container. Always use clean utensils to serve the curry and minimize keeping it at room temperature for long periods of time. If you make large batches, then portion the curry into several smaller portions. This will ensure it will last longer (as the temperature fluctuations will be fewer).
Variations
You can make this curry with Broccoli, potatoes or carrots as well.