In this restaurant-favorite Indian cauliflower curry, Malai Gobi, a silky, white coconut sauce, delicately spiced with cardamom, wraps around chunks of tender cauliflower. Dunk a vegan naan or roti into a bowl of this curry or serve it over a bed of basmati rice for a delicious meal.
I have for you a creamy, luxurious, delicious cauliflower curry that's going to make you lick your fingers, then the plate, and then the serving bowl. Because it's that good.
Cauliflower is an especially popular vegetable in Indian cuisine and it is a great veggie to add to curries. It adds amazing texture and flavor to simple dishes like this aloo gobi, cauliflower and black-eyed peas curry and sheet pan curry roasted cauliflower and potatoes.
It is just as spectacular in this restaurant style creamy cauliflower curry, malai gobi, which is usually made by cooking cauliflower in a cream sauce. In our vegan version of malai gobi we use a fully dairy-free coconut milk sauce that's as tasty as it is healthy.
If you have kids who hate cauliflower, or know someone who can't eat Indian food because it's too spicy, you will want to try this cauliflower curry on them. The creamy cashew-coconut sauce is subtly spiced and at the same time utterly flavorful, making it perfect for picky eaters.
If you try this cauliflower curry recipe, and I hope you do, be sure to let me know in the comments below!
Table of Contents
Why you'll love this recipe
- Flavorful. This cauliflower curry recipe is so rich and full of flavor and anybody you serve it to is sure to love it.
- Unique. Most Indian food can be quite spicy, but this cauliflower curry is very subtly spiced with cardamom and even those who can't tolerate spices can eat it. You don't even need the usual suspects like turmeric, red chilli powder, coriander and cumin for this recipe.
- Simple ingredients. This is not one of those Indian recipes with a long list of specialized spices and ingredients. You need cardamom to flavor the curry and a couple of green chili peppers (jalapenos are fine!). You will need chaat masala and kasoori methi, which, I understand, are not in every kitchen, but they can be easily sourced online or at an Indian grocery store and can be used in multiple Indian recipes.
- It is everyone friendly. The cauliflower curry recipe is vegan, gluten-free and soy-free. You need cashews for the sauce but if you are nut-free you can replace them with pumpkin seeds or more coconut milk.
Ingredients
- Cauliflower. Use a small to medium head.
- Full-fat coconut milk. This is what makes the sauce irresistibly creamy and luxurious.
- Raw cashews. Cashews make for a silkier sauce but you can skip these if you are making this dish nut-free. Use more coconut milk instead.
- Coconut oil. You can replace this with any vegetable oil.
- Onions
- Ginger garlic paste
- Green chili peppers. Use any you have or can find, including serrano and jalapeno. Adjust the quantity up or down depending on your tolerance for heat.
- Ground green cardamom.
- Chaat masala. You can easily source chaat masala online or in an Indian grocery store and it's delicious in recipes like aloo tikki and these smashed masala potatoes. It has a complex tanginess that's amazing in this cauliflower curry recipe. But if you don't want to use it, use more lemon.
- Kasoori methi (dry fenugreek leaves). These add a nice finish to the recipe.
- 1 tablespoon lemon juice or lime juice (about ½ lemon or lime).
- Garam masala. This is optional. Add only if you want a spicier cauliflower curry.
How to make cauliflower curry
Blend the cashews and coconut milk with 1 cup water into a very smooth paste. Set aside.
Heat 1 teaspoon coconut oil in a large pot or saucepan. Add the onions and ginger-garlic paste.
Saute until the onions turn transparent but not brown. Add a couple of tablespoons of water if the ginger-garlic paste starts to stick to the pan.
Transfer the onions to a blender, add ½ cup water and the chili peppers and blend into a smooth paste.
In the same pot, heat the remaining teaspoon of coconut oil. Add the blended paste back to the pan and bring it to a simmer.
Add the cauliflower florets to the pot with ½ cup water.
Stir in the ground cardamom, pepper, chaat masala, and kasoori methi. Bring to a boil, cover and cook for 10 minutes or until the cauliflower is tender.
Stir in the coconut cashew milk and mix. Check for salt and add more if needed. If you want to add garam masala, stir it in at this point. Once the cauliflower curry comes to a boil turn off heat. Stir in lemon juice.
Serve
- Serve the cauliflower curry hot with roti, vegan naan or over basmati rice.
- It can also be enjoyed with a simple pilaf like jeera rice.
- Serve a vegan raita or a little bit of lime pickle on the side with the cauliflower curry.
Store
- Refrigerate: This curry tastes great the next day. You can store leftovers in the fridge for up to four days.
- Freeze: The coconut milk in the curry can separate or become a bit grainy when frozen. However, there will be no loss in taste. Freeze the curry in an airtight container.
- Reheating: Reheat the frozen curry in a microwave on high for 3-4 minutes, stirring once or twice in between. You can also heat the curry in a saucepan.
Recipe FAQs
You can, although it takes so little time to make on the stovetop you might not want to use the IP for it. But if you absolutely want to use the Instant Pot you can cook in it all the way up to step 6. Saute the ingredients with the IP set to the "saute" function. After adding the water and spices cover and cook under high pressure for 5 minutes so the cauliflower tenderizes, then release the pressure manually after 10 minutes. Stir in the coconut paste and lemon.
Certainly, frozen peas would be a great add--stir them in after the cauliflower has cooked. Or add carrots or sweet potatoes to the pot along with the cauliflower.
That would be awesome. Roasted cauliflower would add more depth of flavor and would taste great in this. If you have roasted cauliflower on hand definitely feel free to use it here.
More tasty cauliflower recipes
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Recipe card
Creamy Cauliflower Curry
Ingredients
- ½ cup raw cashews
- 1 cup full-fat coconut milk (use the thick portion from a can)
- 1 medium or small head cauliflower (separated into small florets)
- 2 teaspoon coconut oil (divided)
- 1 medium onion (sliced)
- 2 teaspoon ginger garlic paste
- 1-2 green chili peppers (like serrano or jalapeno. Use less or more depending on your tolerance for heat.)
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cardamom
- 1 teaspoon chaat masala
- 1 tablespoon kasoori methi (dry fenugreek leaves)
- Juice of ½ lemon
- Salt to taste
- 1 teaspoon garam masala (optional. Use only if you want a spicier curry. You can also use curry powder instead.)
Instructions
- Blend the cashews and coconut milk with 1 cup water into a very smooth paste. Set aside.
- Heat 1 teaspoon of coconut oil in a saucepan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add a couple of tablespoons of water if the ginger-garlic paste starts to stick.
- Transfer the onions to a blender, add ½ cup water and the chili peppers and blend into a smooth paste.
- In the same saucepan, heat the remaining teaspoon of coconut oil. Add the blended paste, mix, and bring it to a simmer.
- Add the cauliflower florets and ½ cup water along with the cardamom powder, pepper, chat masala, and kasoori methi.
- Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, stirring occasionally, for 10-15 minutes or until the cauliflower is tender but still has a bite. If you like your cauliflower softer, continue to cook a little longer.
- Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking. I like this curry rather thick and creamy.
- Once the curry comes to a boil, add salt to taste and turn off the heat. Stir in lemon juice. Serve hot.
Nutrition Information
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Padmini Srivastava says
This is a wonderful dish. Worth keeping as a bookmark and repeating.
Vaishali Honawar says
Glad you liked it!
Lina says
Hi Vaishali,
I'm Lina from Italy.
Today I made this delicious and easy recipe. The aroma wafting through the house is worthy of a high-end Indian restaurant. The aroma of the coconut cream is intoxicating. The delicate flavor of cardamom adds a refined and creamy touch. The still slightly crunchy cauliflower adds a touch of vivacity. I paired it with a plate of white basmati rice and a cucumber raita. I think I'll definitely make it again; it's truly excellent.
Thanks for this recipe (and all the others). Enjoy your meal.
Lina
Jasmin says
Hi Vaishali,
This dish turned out so much better than I would ever have expected. It's definitely a keeper! Thank you very much for this great recipe.
Prasad says
I love this recipe for cauliflower curry and I'm going to make tomorrow.
Janet says
This was so yummy!! I’m thinking next time I make it, I’ll be kicking up the heat and the chaat. I would never have thought of cardamom and cauli together, but it’s addicting!
Thank you
Vaishali says
Awesome! So happy you made it Janet.
Brigitte says
Hi Vaishali,
I love your recipes for their simplicity and great taste. Indian food is so tasteful and good for you. Many thanks for your blog I love it.
Brigitte from Australia
Vaishali says
Hi Brigitte, so happy to meet another Indian food lover. Thanks for your kind words! ❤️
Lynne Tamor says
I am confused. You say to use a cup of full fat coconut milk, and then you say, "use the thick portion from a can". Since coconut milk is usually separated in the can, do you mean pour off the more liquid part rather than blending it all back together. I'd guess yes, except that you also say to add a cup of water to the coconut milk. Why not use the liquid you pour off (or 2 cups of fully blended full fat coconut milks)? I usually use a hand blender to reconstitute coconut milk before using it. And some of the comments just add to my confusion!
Vaishali says
The coconut milk I buy, Thai Kitchen, is usually very thick with very little water. I usually have some leftover in the can so I just keep it for the next time I need to use it. If you have lots of water in your coconut milk just use the coconut milk -- use two cups instead of one. The point is you don't want the coconut milk used in this recipe to be a too-thin kind that won't add any body or flavor.
Leni says
Oh my gosh! This sounds so good. I want to drop everything and go food shopping. I will definitely be making this. And thank you for all that you do to create these recipes for us!
Vaishali says
Hi Leni, it really is so yummy! I hope you try it. Thanks for your kind words. ❤️
AnneElise says
Just fantastic - reminded me of having this dish is a wonderful Mumbai restaurant. Will cook again
Vaishali says
So happy you loved it!
Yana says
hi. is it important to use cashew nuts? or optional? (in case of nut allergy) can i use soya milk for protein content? din't try it yet, but sounds amazing
Vaishali says
Yes, soy milk is fine! Or just use more coconut milk.
Nimitha says
This turned out delicious. I have never had this preparation before. I added two Indian chillies and it turned out too spicy. Probably next time I'll add one chilli or skip it altogether.
Vaishali says
Hi Kavita, I meant the coconut milk from a carton that's much thinner than canned. You can use any other nondairy milk like almond milk or just make thin coconut milk of your own. If you have canned coconut milk, use 1/4 cup coconut milk and 3/4 cup water. Hope that helps. 🙂
Kavita says
Hi Vaishali,
Love your blog! This recipe looks so delicious, any particular reason for not using canned coconut milk? Was hoping to make this for a dinner party and I cannot make fresh coconut milk in large quantity. Thanks.
Vaishali says
Hi Kavita, canned coconut milk is preferable!
Anonymous says
do u have a book of recipes by any chance...and if I do make these could I post them on social media with due credit to your blog (and with your permission)
Anna says
It was amazing! So creamy but not fatty.
Vaishali says
So glad you liked it!
Honey's Quilling says
I made this just a couple days after you posted it. I added some mushrooms that I needed to use up, along with the cauliflower. It was really yummy! Actually it reminded me of an Indian version of stroganoff. I am making it again tomorrow for my inlaws! (They are Indian)
Guru Karam says
This was sooo good! Creamy goodness that makes you want to roll over with your paws in the air!
Did not have chat masala - used garam masala instead. Looking forward to trying it again with the Chat.
Thanks for sharing your deliciouness!
Vaishali Honawar says
Guru Karam, so happy you tried it. I can imagine it'd be good with garam masala. Thanks for the feedback!
Ksheeraja says
Visited your blog after forever, didnt have cauliflower, used one and a half capsicums, half a tomato and an onion instead, sautéed with a little sugar. It turned out beautifully, thank you very much !
Vaishali Honawar says
Ksheeraja, so glad you tried it. Thanks for letting me know!
The Vegan Junction says
I was trying to think of something new to do with cauliflower, so this will be perfect. Thank you. I like the texture and consistency too!
Kirsten says
this looks delicious! But I didn't notice in the recipe where you add the chiles. Did you leave them out? Thanks so much!
Vaishali Honawar says
Hi Kirsten, they get blended up with the onions and ginger-garlic. Cheers.
Katy says
This was incredible. Definitely a new way to prepare cauliflower that has a unique taste. The fenugreek really added something in combination with the chaat masala. Will be making this again!
Anonymous says
It has been years since I signed into blogger or visited your blog. I'm happy I did. I have a cauliflower in the fridge that I didn't know what I was going to do with. I will try this recipe. It looks yummy!
Vaishali Honawar says
Glad you're back. Hope you try it!