Cauliflower Curry

Prep Time
Cook Time
1h 10m
Ready In

"I think this was a Madhur Jaffrey recipe. It's a dry (sukhi), rather than saucy, type of Indian curry. Less sauce means less calories so this is great when you are slimming. I make this often as a fat-free dish (no oil) and I do that by adding small amounts of water as it cooks to keep it from burning, just not too much at one time. I you keep one of those plastic ketchup squirt bottles near the stove filled with water, you can hose down the dish as needed."

Original recipe yields 4-5 servings


  • Serving Size: 1 (361.1 g)
  • Calories 96.8
  • Total Fat - 1.4 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 107.1 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 8 g
  • Sugars - 6.9 g
  • Protein - 7.1 g
  • Calcium - 94.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 176.7 mg
  • Thiamin - 0.2 mg

Step 1

Cut the cauliflower into tiny florets.

Step 2

In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.

Step 3

Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.

Step 4

Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.

Step 5

Add remaining ingredients and 4 tablespoons water.

Step 6

Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

Tips & Variations

No special items needed.



We really liked this dry curry! I used grated fresh ginger as that is what I had, and didn't quite have enough cilantro. But is was wonderful. I must have chopped the cauliflower smaller than you, as it only took 10 minutes to cook. Have this saved. Thanks Sue for sharing!

review by:
(22 Jan 2015)