Actually, the name cauliflower curry isn’t really accurate but I wasn’t able to come up with a name which suits this dish better. Nevertheless, this is a dish you should give a go – not only because it’s super creamy but also delicious and nourishing at once. Perfect for those colder days and a comfort food for sure!
Cauliflower: a difficult relationship
Cauliflower and I have a special relationship. Every time I order a dish with cauliflower when eating outside I absolutely love it. But when I try to cook a dish with it at home, I’m disappointed most of the time. In the beginning of February, I went to Budapest with my boyfriend for a short city trip and he ate a cauliflower curry which inspired me to create this recipe. And to my surprise the result turned out really delicious.I cooked this recipe several times already and loved it every time!
Trying new combinations
Inspired from Budapest I tried a new combination for the sauce of this recipe. Coconut milk with tomato puree. In my head this never went together well but the result was so good, that I will definitely conduct some more experiments with it. For all those of you who are not big coconuts fans – don’t worry! You don’t really taste the coconut milk but it adds this nice round taste and creaminess to the curry.
Cauliflower – many options
In fact, there are many things you can use cauliflower in/for. I want to experiment with it more in the future because I haven’t tried a lot of recipes with it but I know that it’s great for making soups, for vegan buffalo wings and other curries e.g. in combination with chickpeas or more potatoes. I am excited to see what I will come up with in the future but for now it’s just this one recipe – I don’t want to overdo it right in the beginning 😉
This cauliflower curry is…
- Super creamy
- Ideal for cold days, winter and autumn
- Healthy and delicious
If you give the recipe a try, I would really appreciate a quick rating and feedback on this blog! In case you share your remake on instagram, don’t forget to tag me with @sheloveseating in the caption and the picture so I don’t miss is!
PS: If you aren’t the biggest cauliflower fan you might want to try my lentil curry instead.
- 2 red onions
- 2 medium-sized potatoes
- 1 head cauliflower (about 1kg)
- 2 tbs tamari* or soy sauce
- 1 tsp coconut oil
- 400 ml tomato puree
- 2 tsp veggie stock powder
- 1 heaped tsp African Rub or curry
- 200 ml coconut milk
- salt& pepper to taste
First wash potatoes and cauliflower. Cut the potato into very fine cubes and cut the cauliflower florets into stripes. Don’t make them too thin but also not too think so they can cook well.
Put the cut up potatoes and cauliflower florets into a big pan or a pot and start to fry in some water for about 5-7 minutes, giving it a stir every now and then. Add a little water once all water is gone so nothing burns.
In the meantime you can cut the onion. Half it and slice it into half-rings. Add it to the pan with the coconut oil, tamari, veggie stock and curry and fry for another 5 minutes.
Now add the tomato puree and add salt and pepper to taste. Let it simmer for about 5-10 minutes.
In the last step add the coconut milk and add some more salt and pepper if necessary. Serve with rice, pasta or like I did, with chickpea pasta.
*for the gluten-free option you should go for Tamari