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Creamy cauliflower curry

Creamy Cauliflower Masala

This masala is creamy and hearty, full of delicious toasted spices and oven-roasted, tandoori-style cauliflower.
5 from 5 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, New Zealand
Servings 4
Calories 635 kcal

Ingredients
  

Spices For Curry Sauce

  • 1/4 tsp fenugreek seeds or ground fenugreek
  • 1 tsp cumin seeds or ground cumin
  • 1 tsp coriander seeds or ground coriander
  • 1 tsp fennel seeds
  • 1/2 tsp Garam Masala
  • 1 tsp ground turmeric
  • 1/4-1/2 tsp ground chili optional

Curry

  • 1 medium brown onion, finely diced
  • 4 cloves garlic
  • 3 cm fresh ginger
  • 1 tsp salt (plus more to taste)
  • 1 bunch coriander leaves and stalks
  • 4 tbsp liquid coconut oil or olive oil
  • 1/2 tbsp coconut sugar or brown sugar
  • 400 grams canned chopped tomatoes
  • 400 ml coconut milk
  • 1/2 cup sliced almonds optional

Cauliflower

  • 600 grams cauliflower florets and stalks
  • 3/4 cup greek or coconut yoghurt coconut milk with a squeeze of lemon juice works too.
  • 1 1/2 tsp ground cumin or crushed cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 tsp salt
  • black pepper to taste

Instructions
 

  • Unless making the sauce ahead of time, begin with the cauliflower.
  • Break the cauliflower up and cut it into small florets. Place it in a bowl.
  • Mix the yoghurt with the 1 1/2 tsp cumin, 1 tsp sweet paprika, 1 tsp turmeric , salt and pepper and coat the cauliflower. Set it aside.
  • Preheat the oven to 200 degrees celsius and grease an oven tray.
  • Tip the cauliflower on the tray, spread it out and bake it until soft, around 20-25 minutes. Let the edges of the cauliflower brown up
  • Then, combine the spice seeds for the curry sauce into a mortar and pestle or blender and grind them as fine as you can. Add them along with the ground spices to a large frying pan and toast them over medium heat until fragrant.
  • In a blender, combine the garlic, ginger, coriander stalks (set the leaves aside for now), oil, salt and the toasted spices. Blitz into a paste.
  • Heat the same pan over medium-high heat and add in 1 tbsp coconut oil. Add the diced onion and saute until it starts to caramalise.
  • Add the paste to the pan with the onions and fry it for another 5 minutes. Add a little more oil if it starts to stick.
  • Add in the chopped tomatoes, almonds, sugar, and salt and cook for a further 2-3 minutes. Pour in the coconut milk and lower the heat to low-medium. Simmer the curry for 15-20 minutes, stirring occasionally until it has slightly reduced.
  • Roughly chop up the coriander leaves and stir through the sauce at the end of cooking. Season more to taste if necessary.
    Add in the cooked cauliflower.
  • Serve with rice, naan or poppadoms and a sprinkle of sliced almonds and fresh coriander.

Nutrition

Calories: 635kcalCarbohydrates: 48.8gProtein: 18.1gFat: 34.4gSaturated Fat: 35.2gSodium: 170mgPotassium: 1083mgFiber: 10.4gSugar: 32.6gCalcium: 123mg
Keyword Cauliflower, Vegan
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