Cauliflower Curry

by Karin Calloway
Cauliflower is an often forgotten vegetable. But this snowy white member of the broccoli family is a favorite in Indian restaurants. The vegetable is often served in a mixed vegetable curry or in a dish called aloo gobi which is simply a curry of potatoes and cauliflower.

This Cauliflower Curry is easy to prepare and is quite flavorful. Caramelizing some chopped onion before adding the cauliflower contributes to the dish’s depth of flavor. I’ve added some zucchini along with the cauliflower, but the recipe works equally well with other vegetable additions including thinly sliced carrots or partially boiled potatoes. Stir in some green peas at the end for a nice bit of color.

  • Vegetable oil
  • 1 large onion, finely chopped
  • 1 cauliflower, washed, dried and cut into florets
  • 1 medium or 2 small zucchini, scrubbed and sliced into 1/4-inch pieces
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon mined fresh ginger
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon ground coriander
  • 3/4 teaspoon garam masala
Heat 1 teaspoon or more of the vegetable oil in a large nonstick skillet over medium-high heat. Add cumin seeds and cook until golden brown, just a few seconds. Add onion and sauté until onion is golden, about 5 minutes. Add vegetables and stir. Add ginger, turmeric, salt and cayenne and stir to coat the vegetables. Reduce heat to medium-low, cover and simmer until vegetables are tender but firm, 8 to 10 minutes, stirring occasionally.

Remove lid and sprinkle with coriander and garam masala. Stir carefully to avoid breaking the vegetables. Add 2 to 3 tablespoons more oil, increase heat and fry 3 to 5 minutes more, stirring gently.

Makes 8 servings.
Cauliflower Curry

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The flavors of India are not as well known in the United States as they are in Great Britain, where enjoying a "curry" is as simple as heading up the street in small towns and large cities alike.