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Cauliflower Curry

| March 10, 2013 Comment

cauliflower curry

Cauliflower Curry is not only an easy vegetable curry but can also be made very quickly and requires little supervision. This is a great and healthy accompaniment for rice.

Cauliflower has a lot to offer in terms of health benefits as it contains many antioxidants like vitamin C and selenium that protect against cancer and other diseases.

Servings: 2
Cooking Time: 15 minutes


  • 4 cups cauliflower, chopped
  • 1 tsp red chilli powder
  • Turmeric powder, a pinch
  • Salt to taste

For Seasoning

  • 5 tsp vegetable oil
  • 2 tsp urad dal (split black gram)
  • 1 tsp mustard seeds (rai)
  • 2 tsp cumin seeds (jeera)
  • 2 red chillies, broke into a few pieces
  • 4-5 curry leaves


  1. Heat the oil in a medium skillet. Add the urad dal and fry until golden. Add the mustard and cumin and fry until they start to pop. Add the red chillies and fry for a couple of seconds, and then add the curry leaves; fry for a second.
  2. Add the cauliflower, turmeric powder, and salt, and stir. Sprinkle some water, and cover and cook on low heat, stirring occasionally until the cauliflower is tender.
  3. Remove the lid, and add the red chilli powder, and saute on medium heat for 3-4 minutes.
  4. If there’s any moisture, turn up the heat to medium-high and saute until the moisture evaporates, taking care the cauliflower curry doesn’t get burnt.
  5. Serve the cauliflower curry with plain rice and ghee (clarified butter).

Cooking Tip

Cauliflower tends to shrink quite a bit when cooked this way, so use 1 1/2 times the required quantity.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

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