cauliflower curry without onion veg recipes of india Cauliflower Curry Without Onion | Veg Recipes of India

Cauliflower curry is a beloved dish in Indian cuisine, cherished for its rich flavors and comforting warmth. However, many traditional recipes rely heavily on onions as a base for their gravies.

For those who avoid onions due to dietary restrictions or personal preference, a delicious alternative still exists. This cauliflower curry without onion recipe captures the authentic essence of Indian spices, combining aromatic herbs and spices to create a luscious, velvety curry that highlights the natural sweetness and texture of cauliflower.

Whether you’re vegan, following a low-FODMAP diet, or simply want to try a new twist on a classic, this recipe is simple, wholesome, and packed with vibrant flavors. It’s also quick to prepare, making it perfect for weeknight dinners or meal prep.

Let’s dive into this delightful curry that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This onion-free cauliflower curry is an excellent choice for anyone looking to enjoy Indian flavors without compromising dietary needs. The recipe uses a blend of spices like turmeric, cumin, and garam masala that deliver depth and warmth without the pungency of onions.

It’s also incredibly versatile, accommodating vegan and gluten-free diets effortlessly. Plus, it’s made with fresh, wholesome ingredients that nourish and satisfy.

The creamy coconut milk adds a luxurious touch that balances the spices beautifully.

Finally, this dish is easy to customize — whether you want a spicier curry or a milder one, you can adjust the chili and seasoning to your taste.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons oil (vegetable, mustard, or coconut oil)
• 1 teaspoon cumin seeds
• 2 teaspoons ginger-garlic paste (freshly ground or store-bought)
• 2 green chilies, slit (adjust to taste)
• 1 large tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish
• 1/2 cup water (as needed)

Equipment

• Large non-stick skillet or heavy-bottom pan
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Lid for the skillet or pan
• Bowl for mixing ingredients

Instructions

1. Prepare the cauliflower: Wash and cut the cauliflower into medium-sized florets. Set aside.
2. Heat oil: In a large skillet or pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle until fragrant (about 30 seconds).
3. Add ginger-garlic paste and green chilies: Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears.
4. Add chopped tomatoes: Add the finely chopped tomatoes and cook until they soften and turn mushy, about 5-6 minutes. Stir occasionally to prevent sticking.
5. Spice it up: Now add the turmeric powder, coriander powder, garam masala, and red chili powder (if using). Mix well and cook for 2 minutes to allow the spices to release their aroma.
6. Add cauliflower florets: Toss the cauliflower into the pan, coating them well with the spice mixture. Stir gently.
7. Add water and simmer: Pour in 1/2 cup water, cover the pan with a lid, and let the cauliflower cook for 10-12 minutes on medium-low heat, stirring occasionally. The cauliflower should become tender but not mushy.
8. Pour in coconut milk: Once the cauliflower is cooked, add the coconut milk and salt to taste. Stir gently and simmer uncovered for another 5 minutes until the curry thickens slightly.
9. Garnish and serve: Turn off the heat and garnish with freshly chopped cilantro. Serve hot with rice or Indian bread.

Tips & Variations

For a richer curry, use full-fat coconut milk. To make it lighter, dilute with water or use light coconut milk.

If you want a smoother texture, blend half the cooked cauliflower with the gravy before adding coconut milk.

Add other vegetables like peas, potatoes, or carrots to bulk up the curry and introduce more texture.

For a nutty flavor, toast some cashews and grind them into a paste to stir into the curry just before adding coconut milk.

Nutrition Facts

Serving Suggestions

This cauliflower curry pairs wonderfully with steamed basmati rice or warm Indian breads such as roti, naan, or paratha. For a wholesome meal, serve it alongside a cooling cucumber raita or a simple salad made from fresh tomatoes and onions (if you consume onions elsewhere).

It also works well as a side dish for grilled meats or lentil-based dishes like dal. For a low-carb option, enjoy it with cauliflower rice or sautéed greens.

Looking for more delicious recipes without onions? Check out our Low Fodmap Appetizer Recipes or try our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for more wholesome inspiration.

Conclusion

Cauliflower curry without onions is a fantastic way to enjoy the rich and aromatic flavors of Indian cooking while accommodating dietary needs or preferences. This recipe balances spices, coconut milk, and fresh ingredients to create a comforting, flavorful dish that’s both nutritious and satisfying.

Whether you’re cooking for yourself, family, or guests, this curry is a delightful addition to your meal rotation. Its simplicity, versatility, and depth of flavor make it a go-to recipe that you can easily customize to your liking.

Don’t forget to explore our other recipes like the Lamb Tenderloin Recipes or the Halibut Dip Recipe for more culinary adventures!

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