Your favorite vegetable is the tastiest-favorite Indian in this restaurant Cauliflower curry, Malay Gobi. A silky, white coconut sauce, subtly spiced with cardamom, wrapped around chunks of tender cauliflower. Dip a vegan naan or roti in a bowl of this curry or serve it over a bed of basmati rice for a hearty meal.
I am for you a creamy, luxurious, delicious Cauliflower curry that will make you lick your fingers, then the plate and then the serving bowl. Because it’s good.
Cauliflower is a particularly popular vegetable in Indian cuisine and is a great vegetable to add to curries. It adds amazing texture and flavor to simple dishes like Aloo Gobi, Cauliflower and Black Eyed Pea Curry and Sheet Pan Curry Roasted Cauliflower and Potatoes.
It is spectacular in this restaurant-style creamy cauliflower curry, Malai Gobi, which is usually made by cooking cauliflower in a cream sauce. In our vegan version of Malai Gobi we use a completely dairy-free coconut milk sauce that is as delicious as it is healthy.
If you have kids who hate cauliflower, or know someone who can’t eat Indian food because it’s too spicy, you’ll want to try this cauliflower curry on them. The creamy cashew-coconut sauce is subtly spiced and yet full of flavor, making it perfect for picky eaters.
If you try this cauliflower curry recipe, and I hope you do, be sure to let me know in the comments below!
Index
Why you’ll love this recipe
- flavored. This cauliflower curry recipe is so rich and full of flavor and anyone you serve it to is sure to love it.
- unique. Most Indian food can be quite spicy, but this cauliflower curry is very subtly spiced with cardamom and even those who cannot tolerate spices can eat it. You don’t even need the usual suspects like turmeric, red chili powder, coriander and cumin for this recipe.
- Simple ingredients. This is not one of those Indian recipes with a long list of specialized spices and ingredients. You’ll need cardamom and a few green chilies to flavor the curry (jalapenos are fine!) You’ll also need chaat masala and kasuri methi, which, I understand, aren’t in every kitchen, but they can be easily found online or in Indian grocery stores and are used in many Indian recipes. can be done
- It’s everyone friendly. This cauliflower curry recipe is vegan, gluten-free and soy-free. You need cashews for the sauce, but if you’re nut-free, you can replace them with pumpkin seeds or more coconut milk.
material
- cauliflower. Use small to medium heads.
- Full fat coconut milk. This is what makes the sauce irresistibly creamy and luxurious.
- raw cashews. Cashews make a silkier sauce, but you can skip them if you’re making this dish nut-free. Use more coconut milk instead.
- Coconut oil. You can replace it with any vegetable oil.
- onion
- Ginger garlic batter
- Chopped green chillies. Use whatever you have or can find, including serrano and jalapeño. Adjust the amount up or down depending on your tolerance for heat.
- Consumed green cardamom.
- Chaat masala. You can easily find chaat masala online or at Indian grocery stores, and it’s delicious in recipes like Aloo Tikki and this Churan Masala Aloo. This cauliflower curry recipe has a complex texture that is amazing. But if you don’t want to use it, use more lemon.
- Kasuri Methi (Dried Fenugreek Leaves). Add a nice finish to this recipe.
- 1 tablespoon lemon juice or lime juice (about ½ lemon or lime).
- garam masala. This is optional. Add only if you want a spicy cauliflower curry.
Serving advice
Storage instructions
- Keep in fridge: This curry tastes great the next day. You can store leftovers in the refrigerator for up to four days.
- freeze: Coconut milk in curry may separate or become slightly grainy when frozen. But there will be no loss of taste. Freeze the curry in an airtight container.
- reheat: Reheat the frozen curry in the microwave for 3-4 minutes, stirring once or twice in between. You can heat the curry in a saucepan.
Frequently Asked Questions
You can, although it takes so little time to build the stove you might not want to use the IP for it. But if you absolutely want to use the Instant Pot, you can cook up to 6 steps in it. Set the elements with IP to the “sout” function. After adding the water and spices, cover and cook on high pressure for 5 minutes to soften the cauliflower, then release the pressure manually after 10 minutes. Stir in coconut paste and lemon.
Of course, frozen peas would be a great addition – stir them in after the cauliflower is cooked. Or add carrots or sweet potatoes to the pot with cauliflower.
This would be nice. Roasted cauliflower will add more depth of flavor and taste great. If you have roasted cauliflower on hand, definitely use it here.
More delicious cauliflower recipes
Love this creamy cauliflower curry recipe? Be sure to check out more curry recipes from Holy Cow Vegan!
Creamy Cauliflower Curry
Malai Gobi is your favorite veggie at its most delicious in this restaurant-favorite Indian cauliflower curry. A silky, white coconut sauce, subtly spiced with cardamom, wrapped around chunks of tender cauliflower. Dip a vegan naan or roti in a bowl of this curry or serve it over a bed of basmati rice for a hearty meal.
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Recipe review
Serving: 6 serving
Calories: 156kcal
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instructions
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Blend the cashews and coconut milk with 1 cup of water to a very smooth paste. Set aside.
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Heat 1 teaspoon of coconut oil in a saucepan. Add onion and ginger-garlic paste and fry till onion becomes transparent. Add a few tablespoons of water if the ginger-garlic paste is sticky.
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Transfer the onions to a blender, add half a cup of water and green chillies and blend to a smooth paste.
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Heat the remaining teaspoon of coconut oil in the same saucepan. Add the mixed paste, mix, and bring it to a simmer.
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Add cauliflower florets and ½ cup water along with cardamom powder, pepper, chaat masala and kasuri methi.
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Stir well to mix, bring to a boil and cover with a lid. Cook over a medium-low heat, stirring occasionally, for 10-15 minutes or until the cauliflower is tender but still has a bite. If you like your cauliflower softer, continue to cook a little longer.
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Add the cashew-coconut cream and stir well to combine. Add water if the mixture is too thick and thin to your liking. I like this curry thick and creamy.
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When the curry boils, turn off the heat with salt to taste. Stir in lemon juice. Serve hot.
Recipe notes
- Cook the cauliflower florets to your desired doneness. You can leave them al dente with a slight bite or cook them until silky-soft.
- If you want a thinner curry, add more water or vegetable stock to the curry and then bring to a boil. Always check the salt after adding water and add more if needed.
- You can add frozen green peas or carrots or sweet potatoes to this curry. Add the carrots and sweet potatoes to the pot along with the cauliflower florets. If adding peas, stir them in after the cauliflower is cooked.
- This is a white curry and I think it looks just as stunning. But if you want to add some visual contrast and more flavor, sprinkle in a few chopped fresh cilantro leaves.
Serving advice
- Serve hot with roti, naan or rice. It can also be enjoyed with simple pilaf like cumin rice.
- Serve vegan raita or a little lime pickle on the side.
Storage instructions
- Keep in fridge: This curry tastes great the next day. You can store leftovers in the refrigerator for up to four days.
- freeze: Coconut milk in curry may separate or become slightly grainy when frozen. But there will be no loss of taste. Freeze the curry in an airtight container.
- reheat: Reheat the frozen curry in the microwave for 3-4 minutes, stirring once or twice in between. You can heat the curry in a saucepan.
nutrition
Calories: 156kcal | Sugars: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fats: 1g | Monounsaturated fats: 3g | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg
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