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Creamy Cauliflower Curry (Malai Gobi)

Vegan, no added sugars, gluten-free, paleo-friendly
Course Side
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Holy Cow! Vegan Recipes

Ingredients

  • 1 medium head of cauliflower, separated into small florets
  • 1/2 cup cashews
  • 1 cup coconut milk (not canned)
  • 2 tsp coconut oil
  • 1 small onion (finely chopped)
  • 2 tsp ginger-garlic paste
  • 2 green chili peppers like serrano
  • 1/4 tsp ground black pepper
  • 1 tsp green cardamom powder
  • 1 tsp chat masala
  • Juice of 1/2 lemon
  • 1 tbsp kasoori methi or dry fenugreek leaves
  • Salt to taste

Instructions

  1. Blend the cashews and coconut milk into a very smooth paste. Set aside.
  2. Heat 1 tsp 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.
  3. Transfer the onions to a blender, add 1/4 cup of water and the chili peppers and blend into a smooth paste.
  4. In the same saucepan, heat the remaining teaspoon of coconut oil. Add the onion-ginger-garlic paste and bring it to a simmer.
  5. Add the cauliflower florets and 1/2 cup of water along with the cardamom powder, pepper, chat masala, and kasoori methi.
  6. Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, stirring occasionally, for 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.
  7. 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.
  8. Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste.
  9. Serve hot with rotis or naan.