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Creamy Cauliflower Curry with Basil
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5 from 4 votes

Creamy Cauliflower Curry with Basil

A creamy, mildly spiced Cauliflower Curry with sweet Italian basil. Goes perfectly over some white rice, or with a crusty bread.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Curry
Cuisine: Indian fusion
Servings: 8 servings


  • 1 medium head cauliflower trimmed and separated into florets
  • 1 tbsp extra virgin coconut oil
  • 1 tsp cumin seeds
  • 1/4 cup finely chopped coriander leaves
  • 1 medium red onion finely diced
  • 3 cloves garlic peeled
  • 1 1/2- inch piece of ginger
  • 2 green chili peppers like serrano deseed if you want lesser heat-- this curry is pretty mild with the two chilis
  • 1 tbsp garam masala
  • 2 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 13.5- oz can of coconut milk
  • Juice of 1 lemon
  • Salt to taste
  • 1 cup packed basil leaves


  • With a mortar and pestle, or in a food processor, make a coarse paste of the garlic, ginger and green chilis. Set aside.
  • In a large saucepan, heat the coconut oil.
  • Add the cumin seeds and, when they begin to darken a little, add the ginger-garlic-chili paste. Stir to mix
  • Add the coriander leaves and stir.
  • Add the onions and stir-fry until the onions turn translucent but don't brown, about 3-4 minutes over medium heat.
  • Add the coriander powder, turmeric and garam masala and stir well to mix.
  • Add the cauliflower florets and stir thoroughly
  • Add 1 cup of water, cover the saucepan, and let the cauliflower cook 5-10 minutes, or until it's as tender as you want it to be. I like my cauliflower with a slight bite, but if you prefer it more tender, let it go a little longer.
  • When the cauliflower is cooked, add the coconut milk and lemon juice. Stir well and let it warm through without coming to a boil. Turn off the heat.
  • Tear the basil into the curry using your fingers.
  • Serve hot with rice or crusty bread.
  • *Hot tip: Add some cubed tofu to this recipe for a protein boost.