Have you tried Kerala cauliflower curry? Kerala cauliflower curry is filled with cauliflower, lentils, onion, shallots, garlic, ginger, cumin, garam masala, turmeric, nigella, hot chili, coconut milk, tomato, cilantro and cashew nuts. Make this broccoli carrot potato coconut curry.
Take a peek at the video below to get a feeling for this Indian cauliflower curry :
(Note : the recipe in the video does not contain lentils.)
To make this Kerala cauliflower curry, you will need :
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- Cauliflower
- Lentils
- Onion
- Shallots
- Garlic
- Ginger
- Cumin
- Garam Masala
- Turmeric
- Nigella
- Hot chili
- Coconut milk
- Tomato
- Cilantro
- Cashew nuts
Kerala, located on India’s Malabar Coast, is known for its gorgeous beaches lined with palm trees and a series of beautiful canals. Head inland and you will discover coffee, tea and spice plantations, as well as breathtaking wildlife. Wildlife sanctuaries are home to tiger, monkeys and langur. We haven’t been to India yet, but it is on our bucket list and we can’t wait to visit.
Are you interested in learning more about cooking with spices? Download our free 1 page spice guide.
Tips to make this Kerala cauliflower curry :
Kerala’s cuisine is an incredible mixture of different cuisines, with influences from Chinese, Arab, Dutch Greek, Roman and Portugeuse dishes. It is important to note that cuisines vary between North and South Kerala, although the ingredients, particularly the vegetables used, are mostly the same.
Cauliflower is having a moment in our home. This seasonal vegetable is perfect in soups, curries, pasta dishes and more.
Make this Kerala cauliflower curry your own by adding your own twist :
- Leave out the lentils and add potatoes and spices to make aloo gobi.
You may need…
We used a Le Creuset iron wok for this recipe. If you don’t have a wok of your own, you can use a frying pan or Dutch oven as well.
This recipe calls for organic raw nigella seeds. This superfood is not only delicious, but is also renowned for its anti-inflammatory properties.
We also recommend using a high quality, organic garam masala for this curry recipe.
This recipe would not be complete with organic turmeric. This healing spice is a powerful anti-inflammatory and adds a beautiful flavor to this dish. It’s a key ingredient in many other curries on our blog.
Kerala cauliflower curry
Kerala cauliflower curry is a tasty Indian dish combining cauliflower, lentils, onion, shallots, garlic, ginger, cumin, garam masala, turmeric, nigella, hot chili, coconut milk, tomato, cilantro and cashew nuts.
Have you made Kerala cauliflower curry? Are you going to try it?
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Kerala Cauliflower Curry
- Total Time: 1 hour 5 minutes
- Yield: For 4
Description
Kerala cauliflower curry is a healthy & easy vegetarian Indian recipe filled with cauliflower, lentils, onion, shallots, garlic, ginger, cumin, garam masala, turmeric, nigella, hot chili, coconut milk, tomato, cilantro and cashew nuts.
Ingredients
1 cup of lentils
2 cups of water
1 medium cauliflower (cut into florets)
1 yellow onion (sliced)
1 shallot (minced)
2 cloves of garlic (minced)
1 inch of fresh grated ginger
2 tsp of cumin
2 tsp of garam masala
1 tbsp of turmeric powder
1 tsp of nigella
1 tsp of hot chili
1 can of coconut milk
6 small tomatoes (cut into halves)
A handful of fresh cilantro (minced)
1/2 cup of cashew nuts (crushed)
1 tsp of coarse sea salt
Salt and black pepper
Olive oil
Instructions
Rinse the lentils.
Put the lentils in a medium sauce pan.
Pour in 2 cups of water and heat on medium heat for 15 minutes after the water boils.
Remove from the heat.
Heat a large pot of water with a teaspoon of coarse salt until it boils.
Put the cauliflower florets into the water and cook for 4 minutes.
Remove from heat.
Meanwhile, heat a tablespoon of olive oil in a wok on medium heat.
Add onion, shallot and a pinch of salt and cook for 4 minutes.
Add the garlic and ginger and cook for a minute.
Add the lentils, the spices, 1/4 tsp of black pepper, a pinch of salt and cook for 2 minutes while stirring.
Add the coconut milk and cook for 10 minutes.
Add the cauliflower florets and the tomatoes, cover and cook for 5 minutes.
Add the cilantro and cook for a minute.
Serve and sprinkle cashew nuts on the top.
- Prep Time: 15 minutes
- Cook Time: 50 mins
- Cuisine: Indian
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