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Light Cauliflower Curry
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Total Time: 45 minutes

Active Time:

Makes: 8-10 servings

This is a recipe for a lightly spiced cauliflower curry, good over rice or with naans/tortillas/etc. It’s a simple dish and isn’t heavy.

You could also use this recipe to prepare fresh green beans. Cut up a pound of them into bite-sized pieces (length and width equal) and use them in place of the cauliflower florets.


  1. 1Place a large nonstick skillet over medium to high heat. Add the olive oil.
  2. 2When the oil is hot, add the onions and cook until golden.
  3. 3Add the cauliflower and the potatoes (if using). Cover and cook on medium heat for 15-20 minutes.
  4. 4Uncover and season with turmeric, salt, and chili powder. Cover and continue to cook for 5-10 more minutes.
  5. 5Add the tomatoes and milk and cook until the cauliflower is soft, potatoes are tender, and most of the water has evaporated.
  6. 6Sprinkle cilantro over and remove from heat.

Member recipes are not tested by the CHOW food team.

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