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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.

Prep Time
5 mins
Cook Time
5 mins
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

    Cup of Yum
  1. Heat the oil in a large pot over medium low heat. Add the onions and sauté until translucent.
  2. Add minced garlic and ginger and cook for 1-2 minutes until fragrant.
  3. Add curry powder, cumin, turmeric, cinnamon and diced tomatoes. Combine them completely.
  4. Add the coconut milk, bring to a boil and let simmer for a few minutes.
  5. Pour mixture into a blender and blend until well pureed and smooth.
  6. Return the mixture to the pot. Add cauliflower and simmer for about 20 minutes until cauliflower is tender.
  7. Taste and add salt and pepper if needed.
  8. 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.