Curry with cauliflower

A delicious and cozy South Indian dish, Curry with cauliflower pairs the healthful richness of cauliflower with a rich, creamy sauce enhanced with coconut, raisins, and almonds. This recipe for Cauliflower Kurma, which is vegetarian and gluten-free, is very tasty and simple to make, making it a great option for a filling supper. The meal highlights the adaptability and regional diversity of Indian cuisine by fusing elements of Southern and Traditional Indian cooking techniques.

Cooking Period: 60 minutes

Regarding the Aubergine Roasted:

• 1-1/2 kilo of cauliflower florets
• three tsp oil
• One-half teaspoon of cumin
• One-half teaspoon of turmeric
• 1/4 tspn coriander
• One-half teaspoon of cinnamon
• One spoonful of masala gram
• two tsp salt

Regarding Korma Curry:

• One huge onion
• three tsp finely chopped ginger
• four cloves of garlic
• two tsp butter
• One-half teaspoon of cinnamon
• One-half teaspoon of cardamom
• One tsp of coriander
• One teaspoon of cumin
• One tsp of chili powder
• One tsp of turmeric
• One spoonful of masala gram
• two cups of stock
• one cup of cream
• two tsp sugar

To taste, add salt and pepper.

DIRECTIONS TO MAKE cauliflower :

How to Roast a Cauliflower:

Set the oven’s temperature to 400 degrees.
Add the cumin, turmeric, coriander, cinnamon, garam masala, salt, and oil to a mixing bowl.
Make sure the cauliflower florets are evenly covered after adding them to the spice mixture.
Arrange the seasoned cauliflower on a baking tray and bake in the preheated oven for about thirty minutes, or until they become crispy and caramelized.

Getting the Korma Curry Ready:

Soak the raw cashew nuts in boiling water for approximately ten minutes, or until they become soft, while the cauliflower roasts.
Warm up two tablespoons of butter in a big skillet. Add the cloves of garlic, sliced onions, and crushed ginger. Cook them till they get tender and fragrant.
Stir in the cardamom, coriander, cumin, turmeric, chili powder, and garam masala.

pan. Give it a good stir, then cook for one more minute.
After soaking, drain and rinse the cashew nuts. Process the cashews, vegetable stock, and yogurt in a food processor until a smooth paste is achieved.
Add the cashew cream mixture to the skillet along with the onions and spices that have been sautéed. Blend thoroughly.

Simmer the sauce slowly for around ten minutes to allow the flavors to combine and the sauce to thicken.
To taste, adjust the sauce’s seasoning with sugar, salt, and pepper.
When the cauliflower is done roasting, stir it into the sauce that is simmering.
Make sure the rich kurma sauce coats the cauliflower evenly by giving it a stir.
Serve the flavorful cauliflower kurma hot with your preferred side dishes or steamed rice.

SUGGESTIONS:

Picking Fresh and Firm Cauliflower: For optimal results, select fresh cauliflower. Make sure there are no flaws or discolorations on the florets.
Roasting Cauliflower: It’s critical to get a crispy, caramelized texture for the cauliflower. Before roasting, make sure the cauliflower florets are evenly covered with the spice mixture.
Creamy Sauce: A combination of cashew nuts, cream, and coconut gives the kurma sauce its richness. To achieve a smoother sauce, make sure the cashews are soaked before mixing.


A hearty and filling dish, cauliflower kurma is a lovely blend of flavors and textures. The creamy and fragrant korma sauce is complemented by the crispy texture of the roasted cauliflower. It’s a great illustration of how Indian cooking blends various ingredients and methods to create genuinely outstanding meals. Savor this nutritious and filling cauliflower kurma for any occasion.