Light Cauliflower Curry Recipe

Difficulty: Easy | 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 head cauliflower, raw, broken into small florets
  • 1 cup cubed raw potatoes (optional)
  • 1 fresh tomato, diced
  • 1/3 large white onion, chopped
  • 1 cup whole milk
  • 1 teaspoon turmeric powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 2 tablespoons olive oil
  • 2 tablespoons fresh cilantro leaves (optional)
  1. Place a large nonstick skillet over medium to high heat. Add the olive oil.
  2. When the oil is hot, add the onions and cook until golden.
  3. Add the cauliflower and the potatoes (if using). Cover and cook on medium heat for 15-20 minutes.
  4. Uncover and season with turmeric, salt, and chili powder. Cover and continue to cook for 5-10 more minutes.
  5. Add the tomatoes and milk and cook until the cauliflower is soft, potatoes are tender, and most of the water has evaporated.
  6. Sprinkle cilantro over and remove from heat.

Member recipes are not tested by the CHOW food team.