Vegan Cauliflower Curry | Indian cauliflower recipe | Dry Gobi
This Vegan Cauliflower Curry recipe is very easy to make in less than 30 minutes and goes very well with Rice, Roti, Naan and also you can use this curry in buddha bowls and wraps too. I made this slightly on the drier side but you can make this into a beautiful gravy as well.
Cauliflower is a boon to all the vegans as its very versatile to cook. There is no complicated process in this recipe and that’s what makes this recipe so simple and easy. If you want you can add capsicum(bell pepper), corn, peas etc vegetables to this Vegan Cauliflower Curry. You can also skip onions, tomatoes and make just with cauliflower alone, which makes this recipe super duper easy.
Cauliflower beautifully absorbs flavors and spices, so you can experiment and add several spice mix as per your taste to make this cauliflower curry tasty. I usually stick to regular Indian spices used in cooking.
More Cauliflower recipes:
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Vegan Cauliflower Curry | Indian cauliflower recipe | Dry Gobi
- 1 medium Cauliflower (approx 3 cups of florets)
- 1 medium Onion (finely chopped)
- 1 large Tomato (finely chopped)
- 2 tbsps Oil
- 1 tsp Cumin seeds
- 1 sprig Curry leaves
- 1 tsp Turmeric powder
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chili powder (adjust per taste)
- 1 tsp Coriander powder
- 1 tsp Garam masala (substitute curry powder)
- Salt (to taste )
- 2 tbsps Cilantro – chopped (to garnish)
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Wash the cauliflower well and break them into florets, approx 1.5 inch size.
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Now in a pan add oil and let it get hot.
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Once oil is hot add cumin seeds, curry leaves, turmeric powder. Fry for a minute.
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Now add onions and ginger garlic paste. Saute till onions edges are slightly golden.
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Now add in the tomatoes and fry till mushy.
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Now add in the spice powders(red chili powder, garam masala, coriander powder, salt). Mix well.
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Add the cauliflower florets now and mix well so that all the spices coat the florets well.
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Cover the pan with lid and cook till cauliflower is cooked to your desired texture. Every couple of minutes remove the lid and toss the florets so that the bottom of the pan doesnt get burnt.
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If the bottom is getting burnt, sprinkle some water. Usually this is not required as cauliflower leaves some water as it gets cooked.
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Once the cauliflower florets are cooked well then check for salt and spices. If needed add more and mix well.
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Finally garnish with cilantro and serve hot with rice or roti.
- If you don’t have coriander powder then skip and use additional curry powder/garam masala.
- If you don’t have curry leaves, you can skip them.
- You can add lemon juice at the end to add some flavor and tanginess.
- You can make this same recipe with broccoli.
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