Coconut Cauliflower Recipe – Authentic Indian Vegetable Curry

Last Updated on 4 months by Neha Deshmukh

Coconut Cauliflower Recipe – Authentic Indian Vegetable Curry

Hey everyone! If you’re looking for a comforting, flavorful Indian curry that’s surprisingly easy to make, you’ve come to the right place. This Coconut Cauliflower curry (or gobhi masala as it’s sometimes called) is a staple in my family, and I’m so excited to share it with you. It’s a dish that always reminds me of my grandmother’s cooking – warm, fragrant, and utterly delicious.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s packed with flavor thanks to the rich coconut-based gravy and aromatic spices. Plus, it’s a fantastic way to enjoy cauliflower – even if you think you don’t like it! The texture is perfectly tender, and the sauce is just… chef’s kiss. It’s also relatively quick to make, perfect for a weeknight meal, and easily adaptable to your spice preference.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 2½ to 3 cups cauliflower florets
• ½ teaspoon salt (plus more to taste)
• 1 cup fresh grated coconut
• 2 green chilies
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 1 tablespoon roasted chana dal
• 10 to 12 cashews
• 1 teaspoon poppy seeds
• ½ teaspoon fennel seeds
• 1 inch cinnamon stick
• 2 cloves
• 2 tablespoons oil
• ½ cup chopped onions
• 8 to 10 curry leaves
• ½ cup chopped tomatoes
• 1 to 2 pinches turmeric powder
• 1.5 to 1.75 cups water
• 1 to 2 tablespoons chopped coriander leaves (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Cauliflower Varieties

You can use any type of cauliflower for this recipe – white, purple, or even Romanesco! I usually go for the standard white cauliflower as it’s readily available and has a mild flavor that works beautifully with the spices.

The Importance of Fresh Coconut

Freshly grated coconut really makes a difference in this curry. It adds a sweetness and aroma that pre-shredded coconut just can’t match. If you can’t find fresh, unsweetened frozen coconut is a good substitute. Avoid sweetened coconut flakes!

Roasted Chana Dal & Cashew Paste – A South Indian Touch

The roasted chana dal (split chickpeas) and cashews add a lovely nutty richness and help thicken the gravy. Roasting the chana dal beforehand is crucial for that authentic flavor. You can usually find it in Indian grocery stores. Don’t skip the cashews either – they add a beautiful creaminess!

Regional Spice Variations

This recipe is fairly standard, but spice levels vary across India. Some regions add a pinch of red chili powder for extra heat, while others might include a dash of garam masala at the end for a more complex flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s blanch the cauliflower. Bring a pot of water to a boil, add a pinch of salt, and toss in the cauliflower florets. Cook for 5-10 minutes, just until slightly tender. Drain well and set aside. This helps the cauliflower cook evenly in the curry.
2. Now, for the magic – the coconut paste! In a blender or food processor, combine the grated coconut, green chilies, ginger, garlic, roasted chana dal, cashews, poppy seeds, fennel seeds, cinnamon, and water. Grind into a smooth, creamy paste. Add more water if needed to get the right consistency.
3. Heat the oil in a large pan or pot over medium heat. Add the cinnamon stick, cloves, and fennel seeds. Sauté for about 30 seconds, until fragrant. This is where the aroma starts to build!
4. Add the chopped onions and curry leaves. Sauté until the onions turn translucent and slightly golden brown – about 5-7 minutes.
5. Stir in the chopped tomatoes and turmeric powder. Cook until the tomatoes soften and release their oil, another 5-7 minutes.
6. Now, pour in the coconut paste. Sauté for a good 8-10 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a sign that the paste is cooked properly and will give the curry a rich texture.
7. Add the blanched cauliflower florets to the pan. Sauté for about a minute to coat them well with the spice mixture.
8. Pour in the remaining water, season with salt, and bring to a simmer. Cover the pan and let it cook for about 15-20 minutes, or until the cauliflower is tender and the gravy has thickened.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the cauliflower! You want it to be tender but still hold its shape.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Vegan Adaptation

This recipe is naturally vegetarian, but to make it vegan, just ensure your cashews are sourced ethically.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

If you like things spicy, add an extra green chili or a pinch of red chili powder to the coconut paste. For a milder curry, remove the seeds from the green chilies or use only one.

Festival Adaptation (Onam/Sankranti)

During festivals like Onam or Sankranti, my family loves to add a small piece of jaggery (gur) to the curry for a touch of sweetness. It adds a lovely depth of flavor!

Serving Suggestions

This Coconut Cauliflower curry is best served hot with fluffy basmati rice or warm Indian breads like roti or naan. A side of raita (yogurt dip) can also be a refreshing addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Can I use frozen cauliflower for this recipe?

Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the curry.

What is roasted chana dal and where can I find it?

Roasted chana dal is split chickpeas that have been roasted. You can find it in most Indian grocery stores. If you can’t find it pre-roasted, you can roast it yourself in a dry pan for a few minutes until golden brown and fragrant.

Can I adjust the green chili quantity to control the spice level?

Absolutely! Feel free to adjust the number of green chilies to your liking. Removing the seeds will also reduce the heat.

How can I make the coconut paste ahead of time?

Yes, you can! The coconut paste can be made a day or two in advance and stored in an airtight container in the refrigerator.

What is the best type of rice to serve with this curry?

Basmati rice is the classic choice, but you can also use jasmine rice or any other long-grain rice.

Can this curry be made in an Instant Pot?

Yes! Sauté the onions and spices in the Instant Pot using the sauté function. Then add the remaining ingredients and cook on high pressure for 5-7 minutes, followed by a natural pressure release.

Enjoy this delicious and authentic Coconut Cauliflower curry! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!