Vegetable curry for any day of the week
These are the top reasons why we adore this curry:
- easy recipe, made in less than one hour
- packed with aromatic spices
- creamy cauliflower curry packed with colorful and versatile vegetables
- dairy-free, gluten-free, and vegan
- perfect for a quick and flavorful dinner
Essential ingredients
We bought all the ingredients in our local LIDL Slovenija store, and LIDL also sponsors this recipe. Each ingredient plays a vital role in flavor. You can get more info about our ingredients here, or grab the full recipe below.
Coconut oil - In this recipe, we use coconut oil, which adds a lovely coconut aroma and is great for cooking at higher temperatures. Feel free to substitute it with butter or vegetable oil.
Vegetables - You will find a gorgeous selection of delicious vegetables in this curry. We use cauliflower, onion, garlic, chili, ginger, tomatoes, potatoes and peas. This is how a beautiful and colorful curry is made.
Coconut milk adds that lovely Indian aroma and thickens the dish beautifully, while still not making it too heavy.
Spices - two spices are essential: turmeric and garam masala. They both make this dish colorful and delicious.
Rice - to serve, use long-grain rice that doesn't overcook. Jasmin rice is a good substitute, too.
What to serve with Cauliflower Curry
We serve this Cauliflower Potato curry with long grain rice, parsley or cilantro for freshness, and some chopped cashews for crunchiness. Optionally, choose one of these sides:
Storing and freezing
Feel free to store any Cauliflower Curry leftovers.
Place the curry in an airtight container and seal. Keep in the fridge for up to 3 days. Reheat on the stove, adding water if necessary.
Optionally, freeze the curry. Transfer to freezer bags or store in an airtight container and place in the freezer for up to 2 months. Before serving, defrost and reheat well. Add water if necessary.
How to make Cauliflower Curry at home (video)
Check this quick video to learn how to make Cauliflower Curry at home.
Next, try these curry recipes
- Potato Spinach Curry
- Squash and Chickpeas Curry
- Sweet Potato and Chickpeas Curry
- Red Lentil Curry
- Coconut Shrimp Curry
- Coconut Fish Curry with Vegetables
- Coconut Curry Chicken
- Butter Chicken
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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preparation
Place a large pan over medium heat. Add coconut oil; when it melts, add the quartered onion and ginger. Sauté for 5 minutes, then add sliced garlic, turmeric, and garam masala. Stir and cook for a minute, then remove from the heat.
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stir into a paste
Transfer the sauteed vegetables and spices into a blender. Add tomatoes, parsley, two tablespoons of coconut oil, and cashews. Mix into a smooth paste.
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cauliflower curry
Cut the cauliflower into small florets. Peel the potatoes and cut into small cubes. Add the mixed paste to the same pan. Pour water or vegetable stock into the blender bowl to capture all those delicious flavors, then return to the pan. Add the cauliflower and potatoes, and pour in the rest of the coconut milk. Stir to combine, and season with salt and pepper. Cook for 25 minutes, then add peas and cook for another 10 - 15 minutes or until the vegetable is soft and cooked. Season to taste with salt and pepper, if needed.
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serve
Rinse the rice over running water and cook according to package instructions. Divide the rice between four plates, then add the cauliflower curry. Optionally sprinkle with fresh parsley or coriander and chopped cashews.
