Sunday, March 19, 2023

Vegan Cauliflower Kurma

Have you ever wondered about a simple curry that gives you nutrition and is easy to make? This tasty vegan cauliflower kurma is the perfect choice. Like the name says this is loaded with cauliflower and the spices along with coconut and cashews make the tastiest side perfect for flatbreads.

The flavors of this simple kurma is simply out of the world. Keeping it simple is the key here. There are not many spices in this kurma, but the flavors in this kurma are unique. This kurma has similar spices as that of Baby Potato Kurma, but the added cayenne and whole black pepper give a distinct flavor profile. Spices, nuts, and poppy seeds can be roasted and ground like in this Kollu Kurma. Or add everything into your slow cooker and come back for a delicious side, Slow Cooker Vegetable Curry, works great. Green Sagu  is a curry where the cilantro and mint make it stand out. These different curries have their own flavor profile, yet each one is delicious. This cauliflower kurma is one of our family favorites. 

These are the ingredients required to make this recipe.

Cauliflower - Fresh medium sized florets are great to use in this recipe.

Onion - Red onions are used in this recipe. If a slightly mellow flavor is preferred, yellow onions can be substituted.

Tomatoes - Adds color and flavor.

Turmeric - Gives color and has anti-inflammatory and immune building benefits.

Cayenne - Adds to the spicy kick.

Whole black pepper - Adds to the heat

Cashews - Gives the creaminess for the curry

Coconut - Fresh or frozen coconut can be used. This adds to the nutty and creamy flavors.

Fennel seeds - These give the characteristic flavor to the kurma.

Ginger & garlic - flavor enhancers.

Oil - Any oil of choice can be used in this recipe.

Water - To cook the cauliflower as well as to make the gravy in the curry.

Salt - Adds flavor to the curry.

How many servings are in this recipe?

This curry can easily be  served as a side to four hungry persons. When you serve with another curry, this recipe can serve up to 8. This is a curry that you can make for a larger crowd too. If you have any leftovers, it can be refrigerated for use later.

Can you freeze this curry?

Yes, any leftovers, if not planned to use in the next couple of days, can be frozen. This stays good for up to 5-6 months. To freeze the kurma, transfer the cooled kurma to freezer ziploc, preferably dated so that it helps in knowing when it was made. Then Place it flat in your freezer and it is good for a long time. To defrost, take the curry from the freezer and leave it in the refrigerator 8-12 hours before serving. Transfer the contents to a bowl, reheat in the microwave or on the stove top (use appropriate containers for microwave and stove top)  and serve with flatbreads. 

Did you know that it is easy to scale up this recipe? I love to make double the quantities of curries to make my busy days easier. Freezing these curries helps in making easy meal ideas and weekly menu plans. Curries like  Mughlai Moong Dal, Green Sagu, Kollu Kurma, Gonkura Potato Curry are one of our favorites that will be loved always. Not only curries for flatbreads, I usually double sambhar, rasam, or dry curries too. Some examples are Ponnanganni Keerai Stir-Fry, Ulavacharu, Pasiparupu Sambhar that helps in relaxed weeknight dinner or weekend brunch. These are great up to six months ion the freezer. The roasted cherry tomato pepper pasta sauce and basil pesto are always frozen after I harvest and process cherry tomatoes, basil, Fresno peppers from my garden into these recipes.

It is budget friendly to make more food at home, and freeze them for later use, than buying frozen meals from the stores or eating out. From appetizer to dessert, many food can be frozen. During the fresh produce season, it is a great idea to process your bounty into food for later. Saves you tons of money. Christie is hosting an event thin week in #ourfamilytable group where we share freezer friendly meals. This kurma is my share for the event. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!


Cauliflower - 3.5 cups, medium florets
Onion - 1 cup, chopped
Tomatoes - 1 cup, finely chopped
Turmeric - 1/8 tsp
Oil - 2.5 tbsp
Water - 1.5 to 1 and 3/4 cups
Cilantro - 2 tbsp, chopped
Salt - 1.5 tsp

To Grind

Garlic 5 to 6
Ginger 2-in piece
Cashews - 10
Fennel seeds - 1 tsp
Black pepper - 1/3 tsp
Chili powder - 3/4 tsp
Coconut - 1/2 cup


Add enough water, bring to a boil, simmer the cauliflower 2-3 minutes. Drain and set aside. Do not over cook.

Grind the ingredients listed under"To Grind" with a couple of tablespoons of water.

Heat oil on a heavy bottomed pan or cast iron pan over medium flame and cook the onions until translucent.

Add the tomatoes and cook until it turns soft and mushy.

Add the ground coconut spice paste and cook for 3-4 minutes until raw smell goes and a nice aroma lifts up. Add turmeric and mix well.

Add the drained cauliflower, salt, and water.

Simmer for 3-4 minutes.

Transfer to serving bowl, garnish with cilantro, serve with flatbreads.

Freezer Meals


  1. Judee from This looks absolutely fabulous. I love cauliflower and all the spices- How do you grind? Is there a tool?

  2. I love cauliflower and this looks like a flavorful way to serve it.

  3. Wow I can practically taste this off the screen. Looks so flavorful!

  4. That cauliflower and those flavors sound so delicious together.