Indian cauliflower curry | vegan

An Indian cauliflower curry masala like this one is really so delicious! As you know, Indian cuisine is my all time favorite cuisine. Really, at 3 a.m. you can always wake me up for this flavorful curry or a garlic naan. Yummie.

This cauliflower curry is a masala and combined with the cashews and some cilantro, it tastes great.

What do you need for 3 to 4 people?

Cauliflower Curry Ingredients:

  • rice (75 grams per person)
  • 1 cauliflower
  • 250 ml of soy yogurt
  • 2 cans of peeled tomatoes
  • 125 grams of tomato paste
  • 2 garlic cloves
  • good piece of ginger
  • 100 grams of cashews (unsalted)
  • 1 tsp fenugreek
  • 1 tbsp garam masala
  • 1 tsp amchoor powder (aka mango powder)
  • 1 tsp chili powder
  • little salt and pepper
  • sunflower oil
  • cilantro

Preparation of cauliflower curry

Step 1: Cut the cauliflower florets from the stalk. Do you have very large roses? Handy is to make them a little smaller. That eats easier.
Step 2: Cook the cauliflower until tender in a pan of water. Let cook for about 10 minutes. Meanwhile, put the rice with water on the stove to cook in advance.

Step 3: Peel and then chop the ginger. Do the same with the garlic. Remove the peeled tomatoes from the can (do not discard the contents of the can!). Cut them into pieces. Chop the cashews small. You do this by, for example, putting them in a tea towel, folding them closed and crushing them. Or in a muddler (pestle).

Step 4: Now drain the cauliflower. Grab a wok or a large frying pan. Put in some sunflower oil. Add the ginger, garlic, fenugreek, amchoor powder(mango powder), garam masala and chili powder together in the pan. Fry it briefly.
Step 5: Add the cauliflower and chopped peeled tomatoes. Add 250 ml of soy yogurt to the mixture. Stir it, of course.


Step 6: Now add the tomato paste. Mix well. Taste to see if the curry is to your liking. Is it still too thick? Then add some of the contents of the can. You can get the cauliflower curry even spicier by adding a little more chili powder. Did you get a little too excited with the chili? A little sugar added works wonders. Let the mixture simmer for another 5 minutes.
Step 7: Drain the rice. Serve with the cauliflower curry a little cilantro. If you want it completely complete then you can also add naan. Garlic naan of course! 😉

Eating more masalas? Then read the recipe for this butter masala. Or any of the other curries on The Traveling Vegetarian. Enjoy your meal!