Spiced, Sweet & Sour Vegan Cauliflower Curry
This Vegan Cauliflower Curry is one Indian recipe you don’t want to miss. It’s the perfect meal to put on your table! Delicious, packed with nourishment, and straightforward to make. If you’ve ever wanted to make an homemade Indian meal, that tastes authentic, this is for you!
There are few things in life that make me happy, and this comforting cauliflower & potato curry is definitely one. This recipe is special, not only because it’s culturally significant and steeped in nostalgia for me, but also because it’s tastes phenomenal. If you like cauliflower, you’re going to love this; it’s a unique and a harmonious combination of flavors.
It’s a dish that is that is refreshingly light, yet so comforting and hearty. Cauliflower and potatoes are simmered in a sweet, spicy & tangy sauce/broth made from tomatillos & classic Indian spices along with a little sweetness from sugar to balance the tanginess.
It’s perfect served with hot fluffy basmati rice, or with a simple homemade roti or naan.
What you need to make Sweet & Sour Vegan Cauliflower Curry
1 head of cauliflower, broken to florets
1 red onion, chopped
4 tomatillos, husks removed & chopped
2 cups baby potatoes, rinsed
3 tbsp oil
2 tbsp cumin seeds
5 cloves garlic, chopped
2 tsp coconut sugar (sub: any sugar or sweetener)
3 tsp salt
Spices:
1 tsp turmeric powder
1 tbsp coriander powder
2 tsp kashmiri chilli powder*
1 tbsp garam masala
2 tbsp kasoori methi (dried fenugreek leaves) **
*Kashmiri chilli powder is a variety of Indian chilli powder that are made from Kashmiri chillies that are vibrantly smoky and mild in heat. You can substitute with a half & half mixture of regular and smoked paprika.
** Kasoori Methi is essentially sun-dried fenugreek leaves. While fresh fenugreek leaves are milder, this dried version like with any herb are more intense. They are floral and aromatic and are typically added at the end to brighten up and bring together all the spices harmoniously. THey add that quintessential Indian flavor to curries. I highly recommend stocking these up from you local Indian Store.
How to make Sweet & Sour Vegan Cauliflower Curry
Prep your veggies. Measure your spices.
Heat a kadai, or wok with oil. Add cumin seeds, fry for a few seconds and add garlic followed by onions. Saute for 6-8 minutes until onions soften.
Toss in tomatillos and cook for 5 minutes; you’ll start noticing they’ll release water and begin to soften.
At this stage, add all the spices, mix and saute for 6-8 minutes until aromatic.
Add the potatoes along with 1/2 cup water. Simmer for 10 minutes until potatoes are fork tender.
Next toss in the cauliflower, sugar and another 1/2 cup of water. Mix, and continue simmering for 10 more minutes on medium-heat.
Sprinkle kasoori methi, followed by cilantro. Test if the potatoes are done, and it’s ready!
Enjoy with naan ( or any bread!) or rice.
Please rate this recipe, and leave a comment when you try it. It’s a great way to support me!
If you like this recipe, also check out
Best Crispy Cabbage Pakora Pancakes
The Best Vegan Chilli Tofu Indo Chinese Style
Easy Vegan Bowl w/ Herbed Cauliflower Gnocchi
Spicy Vegan Pasta Primavera (IP Recipe)
