Cauliflower Curry with Basmati Rice

Cauliflower Curry with Basmati Rice

Embrace the versatility of our Pick of the Week, locally grown spray-free cauliflower as it takes the center stage in this aromatic curry. Combined with a medley of Indian spices, the cauliflower florets create a delectable dish that is also nourishing. Garnished with fresh cilantro, this curry is served over a bed of fluffy basmati rice, offering a satisfying warm meal this chilly season.


  • 1 medium head of cauliflower, cut into florets
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 can (400g) diced tomatoes
  • 1 can (400g) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro leaves, chopped (for garnish)
  • Cooked basmati rice (for serving)



  1. Heat a tablespoon of oil in a large pan or pot over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the minced garlic and grated ginger to the pan, and cook for another minute until fragrant.
  3. Sprinkle the curry powder, ground cumin, ground coriander, and turmeric powder over the onion mixture. Stir well to coat the onions and spices evenly.
  4. Add the cauliflower florets to the pan, followed by the diced tomatoes (including the juice). Stir everything together to combine.
  5. Pour in the coconut milk and season with salt and pepper to taste. Give it a good stir and bring the mixture to a simmer.
  6. Reduce the heat to low, cover the pan, and let the curry simmer for about 15-20 minutes, or until the cauliflower is tender.
  7. Once the cauliflower is cooked to your desired consistency, remove the pan from the heat. Taste and adjust the seasoning if needed.
  8. Serve the cauliflower curry over a bed of fluffy basmati rice. Garnish with freshly chopped cilantro leaves for added freshness and flavor.

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