The Best Masala Cauliflower Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant, spice-packed Indian curry featuring tender cauliflower florets simmered in a rich tomato-onion gravy, perfect with steamed rice. This indian (vegetarian, gluten-free) ready in about 50 minutes pairs canola oil, finely chopped green chilies, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head, cut into 1-inch florets cauliflower
• 2 tbsp canola oil
• 2, finely chopped green chilies
• 1 tbsp, grated ginger
• 3, minced garlic cloves
• 1 medium, finely diced onion
• 1/2 cup tomato puree
• 1.5 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 cup vegetable broth
• 1/4 cup coconut milk
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp canola oil in a deep skillet over medium heat. Add diced onions and sauté for 5 minutes until golden brown and caramelized, stirring frequently to prevent sticking.
2. Step 2: Add grated ginger, minced garlic, and chopped green chilies, and cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Step 3: Stir in tomato puree, curry powder, cumin, coriander, and turmeric. Cook for 2 minutes, stirring continuously, until the spices are well combined and the oil begins to separate from the mixture.
4. Step 4: Add cauliflower florets, vegetable broth, and coconut milk. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring once, until cauliflower is tender but not mushy.
5. Step 5: Uncover and simmer uncovered for 5 minutes to thicken the sauce, stirring occasionally until the sauce coats the back of a spoon. Stir in fresh cilantro and adjust seasoning with salt if needed. Serve hot with basmati rice.