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Cauliflower Curry

Cauliflower Curry


We all know that a simple dish does not have to be a tasteless dish. Often we create a flavorful and delightful dish from a common bland product. This transformation is happening thanks to a successful combination of ingredients and/or magical work of spices.


The Cauliflower Curry I made is wonderfully fragrant and has a beautiful bright yellow color.

The coconut milk here adds its unique note by making the curry taste richer. But if you want to cut a few calories feel free to omit the coconut milk – it still will be a delicious dish.


Serve the curry as a vegetarian meal or as a side dish for fish or poultry.

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Cauliflower Curry


4-6 servings


  • 1 onion (8-9 oz), chopped
  • 1-2 tbsp finely chopped ginger
  • 2-4 cloves garlic, minced
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 2 large carrots, coarsely chopped
  • 1 cauliflower head, cut into bite-size florets
  • 1 cup coconut milk
  • Salt
  • Black pepper
  • 1 can of chickpeas (15 oz)
  • 1-2 tbsp olive oil (or other oil)




In a deep frying pan or a wide saucepan heat the olive oil.

Add the onion and cook for 5 minutes.

Add the ginger and garlic and cook for 1 minute, stirring.

Add the garam masala, turmeric and carrot. Cook for 2 minutes.

Add the cauliflower, coconut milk, salt and black pepper, stir, bring to a boil, cover and cook on low heat for 7-10 minutes.

Add the chickpeas and cook for 2-5 minutes or until the vegetables are ready. The cauliflower should stay firm.

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Cook with pleasure!


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