Best Indian Curry Recipe
Creamy and flavorful, this coconut cauliflower curry is seasoned with other Indian seasonings, too. The rich texture and aroma make this curry variation a family favorite. Plus, it’s ready in just 30 minutes.
Servings: 4 people
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion diced
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 can diced tomatoes about 14 ounces
- 1 can coconut milk about 14 ounces, use lighter version for less fat
- 1 head of cauliflower cut into florets
- salt and pepper to taste, optional
- steamed basmati rice naan, and cilantro, optional for serving
Instructions
- Heat the oil in a large pot over medium low heat. Add the onions and sauté until translucent.
- Add minced garlic and ginger and cook for 1-2 minutes until fragrant.
- Add curry powder, cumin, turmeric, cinnamon and diced tomatoes. Combine them completely.
- Add the coconut milk, bring to a boil and let simmer for a few minutes.
- Pour mixture into a blender and blend until well pureed and smooth.
- Return the mixture to the pot. Add cauliflower and simmer for about 20 minutes until cauliflower is tender.
- Taste and add salt and pepper if needed.
- Serve warm with cilantro over basmati rice or naan.
Notes
- The thickness of your curry soup is up to you. Add more coconut milk or water to thin it if you prefer.
- If you like a chunky curry texture, you can skip the blending process.