Best 6 Cauliflower And Tomato Curry Recipes

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Embark on a culinary journey to savor the delightful fusion of flavors in our exquisite Cauliflower and Tomato Curry. This delectable vegetarian dish tantalizes the taste buds with its harmonious blend of roasted cauliflower, juicy tomatoes, and an aromatic symphony of Indian spices. Suitable for vegans and adaptable for those with dietary restrictions, this curry promises a symphony of flavors that will leave you craving for more. Alongside this main course, discover a medley of complementary recipes, including a refreshing Cucumber Raita, a zesty Lemon Rice Pilaf, and a delectable Garlic Naan bread. These accompaniments elevate the dining experience, adding layers of texture and flavor that perfectly complement the curry. Get ready to embark on a culinary adventure that will transport your taste buds to a world of vibrant Indian spices and fresh, wholesome ingredients.

Here are our top 6 tried and tested recipes!

CAULIFLOWER & TOMATO CURRY



Cauliflower & tomato curry image

This filling vegetarian curry is flavoured with green chillies and tamarind - use curry paste or a garam masala for a midweek cheat

Provided by Jennifer Joyce

Categories     Main course

Time 1h

Number Of Ingredients 20

2 onions , 1 quartered, the other thinly sliced
5cm piece ginger , peeled and sliced
2 green chillies , 1 halved and deseeded, the other sliced
3 garlic cloves , chopped
2 tbsp vegetable oil
½ tsp turmeric
2 tsp black or yellow mustard seeds
10 curry leaves
100ml tamarind purée
400ml passata
250ml vegetable stock
3 tbsp desiccated coconut
1 cauliflower , about 500g/1lb 2oz
small handful coriander leaves, to serve
cooked rice , to serve
lime pickle and mango chutney , to serve
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 long dried red chilli (we used Kashmiri)

Steps:

  • To make the spice mix, toast the coriander, cumin, and fennel seeds, with the dried chilli for 30 secs, or until you smell them. Grind in a spice grinder until very powdery. Remove and set aside.
  • In a blender or food processor, purée the quartered onion, ginger, halved green chilli and garlic to make a paste. In a large saucepan, heat the oil. Add the sliced onion, paste and season well, then sauté for 12 mins until golden. Add the spice mix, turmeric, curry leaves and mustard seeds and sauté for about 2 mins. Add the tamarind, passata, stock and coconut, and bring to the boil.
  • Cut the cauliflower into medium florets and add to the curry. Lower the heat to a simmer and cook for 25 mins until the cauliflower is tender. Serve with rice, coriander leaves, the remaining sliced green chilli and lime pickle and mango chutney, if you like.

Nutrition Facts : Calories 307 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium

TOMATO AND CAULIFLOWER CURRY



Tomato and Cauliflower Curry image

This flavorful tomato and cauliflower curry recipe is made with freshly ground spices, fresh chilies and ginger, and Hunt's® canned tomatoes. Created by Elizabeth Stark of Brooklyn Supper.

Number Of Ingredients 16

1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon fennel seed
3 tablespoons ghee or neutral vegetable oil
1 large yellow onion, trimmed, peeled and diced
3/4 teaspoon sea salt, divided
4 cloves garlic, smashed and peeled
2-inch section ginger, peeled and minced
1-2 green chilies, seeded and sliced
1 teaspoon ground tumeric
1/4 teaspoon ground cayenne pepper
3 medium potatoes, scrubbed and cut into a 1/2-inch dice
28 ounce can of Hunt's Diced Tomatoes
1 medium head cauliflower, cored and cut into 3/4-inch florets
2 tablespoons cilantro leaves, minced
1 freshly grated nutmeg

Steps:

  • Using a spice grinder or mortar and pestle, grind cumin, coriander, and fennel seed.
  • Set a deep 10- to 12-inch skillet over medium-high heat. Add the ghee or oil, and when hot, add onions and 1/2 teaspoon sea salt. Cook, stirring often, until onions are tender and translucent, about 7 minutes. Stir in garlic, ginger, chilies, and spices, and cook for 3 - 4 minutes more.
  • Add potatoes, Hunt's canned tomatoes, and 1/4 teaspoon sea salt, bring mixture to a boil, then turn down to a vigorous simmer, cover, and cook for 10 minutes. Add cauliflower, recover, and cook for 7 - 10 minutes more, or until potatoes and cauliflower are tender. Taste and add more sea salt as needed.
  • Spoon into bowls, garnish with cilantro leaves and a few grates of nutmeg. Serve with warm naan triangles.

TOMATO-CAULIFLOWER CURRY WITH CORN



Tomato-Cauliflower Curry with Corn image

Provided by Food Network Kitchen

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1/3 cup vegetable oil
1 onion, chopped
4 cloves garlic, finely chopped
2 tablespoons grated peeled fresh ginger
1 jalapeno pepper (remove seeds for less heat), finely chopped
2 tablespoons tomato paste
1 1/2 tablespoons Madras curry powder
1 1/2 tablespoons garam masala
1 cinnamon stick
1/2 head cauliflower, cut into florets
1 15-ounce can chickpeas, drained and rinsed
2 pounds plum tomatoes, quartered
3 ears of corn, kernels cut off (about 2 cups)
1/2 cup heavy cream
2 teaspoons honey
Kosher salt
1 tomato, grated
Juice of 1 lime
3/4 cup 2 percent Greek yogurt
1/3 cup fresh cilantro, chopped
2 scallions, thinly sliced
Kosher salt
Grilled or toasted naan bread, for serving

Steps:

  • Make the curry: Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 8 minutes. Add the garlic, ginger and jalapeno. Cook, stirring, until sizzling, about 1 minute. Add the tomato paste and cook, stirring, until it dissolves into the oil, about 1 minute. Add the curry powder, garam masala and cinnamon stick. Cook, stirring, until the spices darken, about 1 minute. Add 2 cups water, the cauliflower and chickpeas. Bring to a simmer, cover and cook until the cauliflower is almost tender, about 6 minutes.
  • Add the quartered tomatoes to the pot. Simmer, uncovered, until the tomatoes soften, about 5 minutes. Add the corn, heavy cream and honey. Simmer until the cauliflower is tender and the tomatoes break down, about 7 minutes. Season with salt. Remove the cinnamon stick.
  • Meanwhile, make the tomato yogurt: Mix the grated tomato, lime juice, yogurt, 1/4 cup cilantro and the scallions in a bowl; season with salt. Top each serving of curry with the tomato yogurt and the remaining cilantro. Serve with naan.

CAULIFLOWER WITH TOMATOES



Cauliflower With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
  • Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams

CAULIFLOWER & POTATO CURRY



Cauliflower & potato curry image

Add some spice to your midweek meal with this one-pan vegetarian main course

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 15

2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder, or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve

Steps:

  • Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
  • When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)



Aloo Gobi Masala (Cauliflower and Potato Curry) image

Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.

Provided by vburrito

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 8

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Steps:

  • Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
  • Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 44.3 g, Fat 4.1 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 641.3 mg, Sugar 9.1 g

Tips:

  • Use fresh, ripe vegetables. This will ensure the best flavor and texture in your curry.
  • Don't be afraid to experiment with different spices. There are many different spices that can be used in a cauliflower and tomato curry, so feel free to experiment until you find a combination that you love.
  • Cook the cauliflower until it is tender but still has a slight crunch. This will prevent it from becoming mushy.
  • Serve the curry with rice or naan bread. This will help to soak up the delicious sauce.

Conclusion:

Cauliflower and tomato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. With its creamy texture and tangy flavor, this curry is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give this cauliflower and tomato curry a try.

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