Creamy Cauliflower Curry

This creamy cauliflower curry combines golden roasted cauliflower with an aromatic cashew curry paste and a silky smooth sauce. Easy to make, packed with flavor, and perfect served with rice or naan bread.
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Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower
  • • 1 small cauliflower
  • • 2 tbsp oil
  • • 1 tsp salt
  • • 1 tsp sugar
For the Curry Paste
  • • 3 garlic cloves
  • • 1 small piece of ginger
  • • 1 small shallot
  • • 2 tbsp cashews
  • • 1 tsp coriander seeds
  • • 1 tsp sweet paprika powder
  • • ½ tsp chili flakes
  • • ½ tsp black pepper
  • • 1 tbsp tomato paste
  • • 1 tsp soy sauce
  • • 2 tbsp oil
  • • A small splash of water
For the Sauce
  • • 2 red onions
  • • 2 tomatoes
  • • 250 ml water
  • • 150 ml heavy cream
  • • 1 tsp curry powder
  • • ½ tsp ground cumin
  • • 1 tsp paprika powder
  • • ½ tsp turmeric
  • • 1 tbsp ketchup
  • • 1 tbsp agave syrup
  • • Salt to taste

Equipment

  • • Large skillet or deep frying pan
  • • Blender or food processor
  • • Cutting board
  • • Knife
  • • Wooden spoon

Method
 

  1. Roast the Cauliflower
    Cut the cauliflower into small florets. Heat the oil in a large skillet and roast the cauliflower with the salt and sugar over medium-high heat for 8–10 minutes until golden brown. Remove and set aside.
  2. Prepare the Curry Paste
    Prepare the Curry Paste Add the garlic, ginger, shallot, cashews, coriander seeds, paprika powder, chili flakes, black pepper, tomato paste, soy sauce, and oil to a blender. Blend into a smooth paste. Add a little water if needed.
  3. Caramelize the Onions
    Finely dice the red onions. Cook them slowly with a little oil, a small pinch of salt, and a small pinch of sugar until golden brown and caramelized.
  4. Cook Down the Tomatoes
    Dice the tomatoes and add them to the onions. Let them simmer for a few minutes until soft and beginning to break down.
  5. Make the Curry Sauce
    Add the curry paste to the pan and cook for 2–3 minutes. Stir in the curry powder, cumin, paprika powder, and turmeric and toast briefly. Add the water and simmer for a few minutes. Stir in the cream. Add the ketchup and agave syrup and season with salt to taste.
  6. Return the roasted cauliflower to the sauce and simmer for another 2–3 minutes.
  7. Sprinkle with freshly chopped parsley and serve immediately.

Notes

  • The more deeply roasted the cauliflower, the more intense the flavor.
  • Let the tomatoes cook down well for an extra creamy sauce.
  • Perfect served with rice or naan bread.

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