Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, creamy cauliflower curry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Creamy Cauliflower Curry is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Creamy Cauliflower Curry is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook creamy cauliflower curry using 15 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Creamy Cauliflower Curry:
- Take 1 medium head cauliflower, (separated into small florets)
- Take 1/2 cup raw cashews
- Take 1 cup coconut milk
- Get 2 tsp oil
- Prepare 1 small onion (finely chopped)
- Prepare 2 tsp ginger-garlic paste
- Get 2 green chilli peppers
- Take 1/4 tsp black pepper
- Take 1 tsp green cardamom powder
- Take 1 tsp chaat masala
- Prepare 1/2 Juice of lemon
- Prepare 1 tbsp kasoori methi (dry fenugreek leaves)
- Make ready 1 tsp Salt
- Get 1 tsp turmeric powder
- Make ready 1 tsp red chilli powder
Super creamy one pot cauliflower and chickpea curry. It's packed with flavour and comes together in no time! This cauliflower curry needs to be added to your weekly rotation - I can't get enough of it! This healthy cauliflower curry recipe is easy to make, naturally gluten-free and vegan, and made with the most delicious creamy curry sauce.
Instructions to make Creamy Cauliflower Curry:
- Blend the cashews and coconut milk into a very smooth paste. Set aside.Heat 1 tsp of oil in a pan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add water if the ginger-garlic paste starts to stick. Transfer the onions to a blender, add water and the chilli peppers and blend into a smooth paste. In the same pan, heat the remaining teaspoon of oil. Add the onion-ginger-garlic paste and bring it to a simmer.
- Add the cauliflower florets and 1/2 cup of water along with the cardamom powder, pepper,red chilli powder,turmeric powder, chat masala, and kasoori methi. Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, occasionally stirring, for 15 minutes or until the cauliflower is tender but still has a bite.
- If you like your cauliflower softer, continue to cook a little longer.Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking.I like this curry rather thick and creamy.Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste. - Serve hot with rotis or naan.
This cauliflower curry needs to be added to your weekly rotation - I can't get enough of it! This healthy cauliflower curry recipe is easy to make, naturally gluten-free and vegan, and made with the most delicious creamy curry sauce. A creamy, mildly spiced Cauliflower Curry with sweet Italian basil. Goes perfectly over some white rice, or I like my cauliflower with a slight bite, but if you prefer it more tender, let it go a little longer. Cauliflower curry recipe - A simple yet delicious & flavorful Indian cauliflower curry made with onions, tomatoes, spices & herbs.
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