Cauliflower Curry is a vegan, gluten-free, Indian style mildly spiced cauliflower, peas, and potato stew. This one-pot wonder vegetarian curry makes an excellent weeknight dinner with naan or steamed basmati rice.
About Creamy Cauliflower Curry…
This vegan curry has its roots in India, where cauliflower (gobi) is widely popular ingredients to make a quick stir-fry or curry. The coconut gravy is native to the coastal regions of India, such as Goa, Kerala, or Mumbai, where coconuts are found in abundance.
The coconut milk does a fantastic job of making the curry saucy and finger-licking good.
This vegetarian yellow curry is everything! One can eat spoons of it by itself or grab a bit of bread and start digging into it right at the stovetop – it is that delicious!
Ingredients Required For Curry…
Here are the ingredients required to make a delicious homemade gobi curry at home:
Fresh or frozen Cauliflower
Potato – one can use sweet potato as well.
Green Peas – you can use fresh or frozen peas. If using frozen peas, no need to thaw them. Add directly towards the end in the curry.
Onion – it is best to use red onion for its sharp taste.
Tomato Puree – if tomato puree is not available, grind two small – size tomato in a blender.
Coconut Milk – or use cashew/almond milk for a sweet and creamy taste.
Salt, Turmeric Powder, Black Pepper
Curry Powder – a key, multi-purpose Indian spice mix for every curry. Use readymade curry powder or make it at home from scratch.
Coconut Oil or olive oil
You can customize the cauliflower curry by adding these ingredients – chopped spinach, kale, sweet potato, squash, yellow pumpkin, or canned chickpeas.
The base of this Indian style yellow curry is – onion, tomato puree, and coconut milk. That’s it. You need only 3 ingredients to make a creamy gobi curry at home.
The flavor of the curry comes from ginger and the curry powder. The addition of turmeric powder gives the golden color to the curry. You don’t need a plethora of spices to make this curry. Only a teaspoon of curry powder is sufficient.
Tips To Make Cauliflower Curry
Start with chopping all the vegetables and grating ginger.
Arrange the tomato paste, coconut milk, and spices next to the stovetop. Because once you start cooking the curry, all these ingredients need to be added quickly.
Thaw Frozen Vegetables as per packet instructions except for green peas, before adding into the curry.
Pick a heavy bottom casserole or a saucepan for cooking the curry. Don’t go for non-stick kind of pots and pans. For sauteeing the masala without burning, we need a heavy-duty cooking pot.
Substitute Curry Powder with a mix of 1/4 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon Garam Masala.
Adjust the amount of black pepper powder as per personal preference to make the curry more or less spicy.
Is Cauliflower Curry Healthy?
Gobi Curry is a wholesome, gluten-free, dairy-free vegetarian curry. It is a fabulous healthy main-course stew for those who are following a plant-based diet. It is light on stomach and suitable for the kids as well.
To increase the protein quotient of the curry, one can add chickpeas, red beans, or any other variety of local whole beans/peas.
What To Serve With Cauliflower Peas Curry?
You can serve gobi curry with a variety of side-dishes:
Indian flatbread such as naan, parotta, or chapati
steamed white or brown rice
cooked quinoa or bulgar wheat
toasted sourdough bread slices
Love Curry? We have more curry recipes for you:
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Kali Mirch Gobi Recipe
- 2 Cup cauliflower florets
- 1 Cup green peas
- 1 Cup diced potato, skin removed
- 2 Tablespoon coconut or olive oil
- 1 Tablespoon grated ginger
- 1/2 Cup chopped red onion
- 1/4 Cup tomato puree
- Salt to taste
- 1 Teaspoon Curry Powder (see recipe)
- 1/2 Teaspoon turmeric powder
- 1/2 Teaspoon black pepper powder
- 1 Cup coconut milk
- If using frozen vegetables, thaw them as per packet instructions.
- Heat oil in a heavy-duty pan. Once the oil is heated add grated ginger and saute ginger for 10 – 20 seconds. You can smell the aroma of roasted ginger in the air.
- Now add chopped onion. Saute the onion for 3 – 5 minutes or till they turn translucent and light brown in color. Keep stirring the onion at regular intervals else they might burn and turn black.
- Add tomato puree, salt, and cook the masala for 2 – 3 minutes.
- Add cauliflower florets, potatoes, coconut milk, curry powder, black pepper, and turmeric powder. Stir to coat each piece of the vegetable with the masala.
- Add 1 Cup of water or lukewarm vegetable stock. Add green peas. Stir. Cover the pan with the lid for the vegetables to cook till fork tender.
- After 15 minutes, open the lid and give the curry a nice stir. Check for doneness if still cauliflower/potato not cooked through, put the lid back on and cook for some more time until fork tender.
- Garnish gobi curry with chopped cilantro or parsley.
- Serve Cauliflower Curry with steamed rice or chapati.
- Adjust the quantity of spices and salt as per your personal preference.
- You can store gobi curry in the fridge for 5 – 6 days easily.
- For reheating, transfer in a microwave safe bowl and heat. Or add 1/4 cup water in a pan, add gobi curry, cover the pan with a lid and heat on a stovetop.
- To make the curry more spicy, add sliced fresh green or red chillies.