Simple Cauliflower Curry

An easy, vegetarian/vegan side dish. Make it as spicy as you like by adjusting
the amount of pepper in it. Add a can or two of chickpeas to it to make it a
full meal!

Servings: 4

Author: Leona Konkel

Prep Time
5 minutes

Cook Time
55 minutes

Total Time
1 hour

Course:

Side Dish Main Course

Cuisine:

Indian Vegan

Keywords:

cauliflower cauliflower curry

Instructions

1 Heat vegetable oil in a large, deep skillet or pot over medium heat. Add ½ of
the onion and all the jalapeno. Saute for 5 minutes, until onion begins to
brown.
2 Meanwhile, grind the coriander and cumin seeds in a food processor or blender.
Add the remaining onion and ¼ cup water. Blend until combined.
3 Once the onion in the skillet is beginning to brown, add in the onion puree. Use
another ¼ cup water to rinse your blender, and add oniony water to the skillet.
Cook until onion sauce begins to stick to the bottom of the pot, about 10
minutes. (Meanwhile, you can chop the cauliflower if you haven't already.)
4 Deglaze the pot with the remaining ½ cup water. Add the cauliflower and some
salt, and toss with onion sauce to combine. Cover and reduce heat to medium low.
5 Cook 25-30 minutes, until cauliflower is tender. (I tend to cut mine a little
smaller than 1 inch, so I check mine early. Remove from heat immediately - you
don't want mushy cauliflower!)
6 Add tomato and cilantro (if using) and toss gently to combine. Heat briefly to
combine if necessary. Serve as a side dish, or over rice as a main course.

Simple Cauliflower Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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