Best 2 Indian Vegetarian Curried Cauliflower Recipes

**Indian Vegetarian Curried Cauliflower: A Culinary Symphony of Flavors and Textures**

Embark on a culinary expedition to the vibrant streets of India with our tantalizing Indian Vegetarian Curried Cauliflower recipe. This delectable dish is a symphony of flavors and textures, where tender cauliflower florets bask in a rich and aromatic curry sauce, creating a harmonious blend that will captivate your taste buds. As you delve into this culinary masterpiece, you'll encounter a delightful interplay of spices like turmeric, cumin, and coriander, which dance upon your palate, leaving a trail of warmth and intrigue. Accompanied by a medley of vegetables, this curry transforms into a wholesome and satisfying meal, perfect for vegetarians and vegans alike. Discover the secrets behind this flavorful dish and prepare to embark on a culinary journey that will transport you to the heart of India.

**Additional Delights:**

- **Cauliflower 65:** Experience a delightful fusion of Indo-Chinese flavors with this popular street food snack. Crispy cauliflower florets are coated in a flavorful batter and fried until golden brown, then tossed in a tangy sauce made with ginger, garlic, and a hint of sweetness.

- **Cauliflower Pakoras:** Immerse yourself in the culinary traditions of North India with these delectable fritters. Cauliflower florets are coated in a chickpea batter seasoned with aromatic spices, then fried until crispy and golden. Serve with a refreshing mint-coriander chutney for a perfect appetizer or snack.

- **Cauliflower Biryani:** Embark on a flavorful journey to Hyderabad with this iconic dish. Fragrant basmati rice is layered with tender cauliflower florets, aromatic spices, and a medley of vegetables, creating a symphony of flavors and textures. Indulge in this celebratory dish that is sure to impress your family and friends.

- **Cauliflower Korma:** Experience the richness and creaminess of this Mughlai delicacy. Tender cauliflower florets are simmered in a velvety sauce made with yogurt, almonds, and a blend of aromatic spices, resulting in a dish that is both comforting and elegant. Serve with fluffy basmati rice or warm naan for a complete meal.

- **Cauliflower Manchurian:** Discover the vibrant flavors of Indo-Chinese cuisine with this popular dish. Cauliflower florets are coated in a flavorful batter and fried until crispy, then tossed in a tangy and spicy sauce made with ginger, garlic, and soy sauce. Enjoy this delightful appetizer or side dish as part of a larger meal.

Here are our top 2 tried and tested recipes!

CAULIFLOWER CURRY RECIPE

Cauliflower Curry Recipe image

Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.

Provided by Swasthi

Categories Side

Time 30m

Number Of Ingredients 15

Ingredients

250 grams cauliflower florets ((2 heaped cups))
2 tablespoon oil
¼ teaspoon mustard seeds ((optional))
½ teaspoon cumin seeds
1 sprig curry leaves (or bay leaf (optional))
1¼ cup onions (chopped finely (2 medium))
1 green chili (slit or chopped (optional))
1 tablespoon ginger garlic chopped finely (or 1 tsp paste )
¾ to 1 cup tomatoes (- pureed or fine chopped (2 medium))
¾ to 1 teaspoon salt ((adjust to taste))
¼ teaspoon turmeric ((or haldi))
½ to ¾ teaspoon red chilli powder ((I used 1 tsp kashmiri chilli powder))
1 teaspoon garam masala (or curry powder (I used 1½ tsp))
½ teaspoon coriander powder ((optional))
¾ to 1 cup water (or coconut milk (I used 1¼ cup))

Steps:

Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
Add onions and green chilli. Saute until pink or golden.
Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
Then add cauliflower florets and saute for 1 to 2 mins.
Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
Cover and cook until the cauliflower is tender but not mushy.
If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.

Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Sodium 678 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS

Vegan Indian Curry with Cauliflower and Lentils image

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

Provided by Maggie Pannell

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (4 inch) piece fresh ginger, peeled and grated
1 large clove garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup red lentils
¾ cup hot vegetable stock
1 head cauliflower, cut into small florets
1 (14 ounce) can coconut milk
1 large carrot, peeled and diced
½ cup frozen green beans, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro

Steps:

Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g

Tips:

Choose the right cauliflower: Select a firm, white cauliflower with tightly packed florets. Avoid heads with brown spots or blemishes.
Cut the cauliflower into even-sized florets: This will help them cook evenly.
Roast the cauliflower before adding it to the curry: This will give it a slightly smoky flavor and help it hold its shape in the curry.
Use a good quality curry powder: This is the key ingredient that will give your curry its flavor. Look for a curry powder that is made with a variety of spices, including turmeric, cumin, coriander, and chili powder.
Don't be afraid to adjust the spices to your taste: If you like your curry mild, use less chili powder. If you like it spicy, add more.
Serve the curry with rice or naan bread: This is the traditional way to serve curry in India.

Conclusion:

This Indian vegetarian curried cauliflower is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your taste. So next time you are looking for a quick and healthy meal, give this curried cauliflower a try.