Best Indian Cauliflower Curry Recipe

This vegetable curry is brightly colored, wonderfully aromatic, and bursts with flavor. Try serving it to confirmed meat eaters - the flavors and textures are so delightful that they may not even notice the absence of any meat. It can be served with hot fluffy rice and crispy chapati (an unleavened flat bread) for a great vegetarian meal. Or, pair it with a meat curry and a creamy yogurt salad as part of a larger meal. Either way, this bright and savory curry will steal the show.

Cauliflower Curry Recipe

You will need:

2 carrots, peeled and thinly sliced into rounds
2 potatoes, peeled and cubed
½ tsp. salt
2 cups cauliflower florets
1 tbsp. oil
2 onions, finely chopped
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. mustard seeds
½ tsp. crushed red pepper flakes
¼ tsp. cinnamon
1 14 oz. can whole tomatoes with their juice, chopped
½ cup water
½ tsp. sugar
Salt, to taste

Directions For The Best Indian Cauliflower Curry Recipe:

Place the carrots and potatoes in a medium saucepan. Cover them with cold water and sprinkle them with the salt. Bring to a boil over medium-high heat, then cover the pot, reduce the heat to medium-low, and allow the vegetables to simmer for five minutes. Add the cauliflower and simmer for another five minutes. Drain the water and set the vegetables aside.
In a large saucepan, heat the oil over medium heat. Add the onions and cook for three to four minutes, until softened but not brown. Add more oil if necessary to prevent the onions from browning too quickly.
Add the curry powder, cumin, turmeric, mustard seeds, red pepper flakes, and cinnamon. Cook for one minute, stirring constantly to prevent any burning of the dry spices.
Stir in the tomatoes along with their juices, the water, and the sugar. Bring to a quick boil over medium-high heat. Add the cooked carrots and potatoes and reduce the heat to medium-low. Cover the pot and simmer for five minutes. Sample a little of the sauce and add salt if needed. Enjoy!