Cauliflower curry doesn’t have to be complicated to taste rich and satisfying. This version brings roasted cauliflower together with a creamy spiced sauce, then tops it with toasted almonds and dark, caramelized raisins for a sweet crunch. It’s a dish that feels at home with rice or flatbreads, whether you’re making it for a weeknight dinner or serving it at the center of a table.
Why you’ll love this
- Roasting the cauliflower gives it deep flavor and golden edges
- The sauce is creamy without being heavy
- Almonds add richness while raisins bring sweetness
- Naturally vegetarian and gluten-free
- Works as a main or as a side dish with other curries
Cauliflower Curry
Ingredients
For the Curry
- 600–700 g cauliflower cut into florets (1 medium head)
- 30 ml oil or ghee 2 tablespoons
- 150 g onion finely chopped (1 medium)
- 12 g garlic minced (3 cloves)
- 15 g fresh ginger grated (1 piece, 2.5 cm / 1 inch)
- 240 g tomatoes finely chopped (2 medium)
- 5 g cumin seeds 1 teaspoon
- 5 g ground coriander 1 teaspoon
- 3 g turmeric 1 teaspoon
- 3 g Kashmiri chili powder or paprika 1 teaspoon
- 3 g garam masala 1 teaspoon
- Salt to taste
- 240 ml water
- 8 g fresh cilantro chopped (2 tablespoons)
For the Blackened Raisins & Almonds
- 30 ml ghee or oil 2 tablespoons
- 40 g raisins
- 30 g sliced almonds
Instructions
- Preheat oven to 350°F (180°C). Break cauliflower into florets and spread across 2 trays. Drizzle with 4 tablespoons oil, season with salt, and toss. Roast 30–40 minutes, stirring once, until tender and golden. If browning too quickly, cover loosely with foil.
- Cook the onion base: Heat 1 tablespoon oil in a large pan over medium heat. Add onions and cook 8 minutes until softened and lightly colored. Stir in garlic and ginger, cooking 2 minutes more.
- Add the spices: Sprinkle in cardamom, cumin, coriander, garam masala, black pepper, and a pinch of salt. Stir 1–2 minutes until fragrant.
- Make the sauce: Lower the heat. Stir in ground almonds, then pour in 1 cup milk. Simmer gently for 10 minutes, stirring occasionally. Turn off heat, then stir in yogurt until smooth. Adjust seasoning.
- Combine cauliflower and sauce: Add roasted cauliflower to the pan and coat in the sauce. If needed, add a splash more milk to loosen.
- Toast raisins and almonds: In a small pan, heat raisins for 2–3 minutes until puffed and darkened. Stir in flaked almonds and toast 1 minute. Remove from heat.
- Serve: Transfer curry to a dish. Scatter raisins and almonds on top. Serve hot with rice or chapattis.
Notes
- Make ahead: The curry base can be prepared a day ahead; add roasted cauliflower just before serving.
- Yogurt tip: Use full-fat Greek yogurt to avoid splitting when stirred in.
- Vegan option: Swap yogurt for unsweetened coconut yogurt and use plant milk.
- Serving ideas: Best with basmati rice, chapattis, or naan.
Twist Ideas
- Spicier: Add fresh green chilies or stir in chili flakes with the spices.
- Sweeter: Use golden raisins or sultanas for a lighter, fruity finish.
- Nutty: Swap ground almonds for cashew paste for a creamier sauce.
- Fusion: Stir in roasted sweet potatoes or chickpeas for added bulk.
- Fresh lift: Top with cilantro or squeeze lemon juice before serving.
Nutrition
Frequently Asked Questions
Can I freeze cauliflower curry?
Yes, it freezes well for up to 2 months. Reheat gently and stir in a spoonful of fresh yogurt before serving.
Do I have to roast the cauliflower?
Roasting adds flavor, but you can steam or boil it if you prefer a softer texture.
Can I make it dairy-free?
Yes, use plant milk and coconut yogurt for a vegan version.
What other nuts work instead of almonds?
Cashews or pistachios both work well for the topping.
Can I serve this as a side?
Definitely. It’s great as a side with dal, rice, or grilled meats.
Why this cauliflower curry stands out
What makes this cauliflower curry different is the topping. The sweet, blackened raisins and toasted almonds add contrast to the spiced, creamy sauce, making it both comforting and a little unexpected. I love serving it when I want something simple that still feels special.
If you enjoyed this curry, pair it with Jowar Roti or a light Pineapple Mint Salad for a complete, satisfying meal.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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