Cauliflower Curry


Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes


Cauliflower is not my favorite. Or maybe I should say, it wasn't my favorite. It has always been one of those vegetables that only tastes good a few ways. I grew up eating it with cheese sauce or in a broccoli/cauliflower cheese soup. However, this week I had two bunches of cauliflower in the refrigerator and was NOT in the mood for soup or cheese sauce! So I got online and hunted through probably 20 or more different cauliflower ideas and recipes until I found this really neat cauliflower potato curry recipe. It looked interesting, so I decided to try it out. Now, mind you, there isn't much left of the original recipe here! I don't know how to follow a recipe. For one, I didn't like their seasonings, for another I didn't have some of the ingredients, so I kind of bounced off the idea and made my own creation. The results were amazing! Thankfully, about half-way through I had enough presence of mind to realize that this was going to be a really good find, so I doubled the recipe! Am so glad I did... we ate it for supper and it was so delicious, I couldn't wait to eat lunch the next day, or the next day! I have never CRAVED cauliflower in my life like I did this week!

Anyway, if you don't have cauliflower, you still can make this recipe. Use potato and another favorite vegetable, or just forget the potato and cauliflower and use something else! The base and seasonings sill be the same and you'll learn something new in the process!

Oh, and in case you are worried, the seasonings are so light in this recipe that I guarentee that even if you don't like curry, you will like this. It is very mild, but full of flavor, and it won't make your kitchen smell like India (sorry Indian curry lovers!). However, if you want it stronger--you know how to put more curry seasonings in! *grins* Have fun and enjoy!


onion (chopped)
3 clv
garlic (minced)
2 t
Country Style Seasoning (see recipe in Miscellaneous section)
1⁄8 t
1⁄8 t
1⁄4 t
1⁄8 t
1⁄8 t
cardamom (opt.)
potatoes (cubed)
1⁄4 c
cauliflower (one full head--cut into flowerettes)
1 can
coconut milk (14 or 15 oz.)
1 can
diced tomates (15 oz. or crushed tomatoes)
1⁄2 t
salt (to taste)
1 1⁄2 T
lemon juice


SAUTE the onion, garlic, seasonings, and potatoes in the water until the onion is clear and water is nearly gone.

ADD coconut milk and diced tomatoes.

BRING to a boil.

COOK for 10 minutes.

ADD cauliflower pieces.

COOK for 10 more minutes, or until potatoes are tender.

ADD lemon juice and salt to taste, and turn off burner.

SERVE warm over rice.