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cauliflower tomato curry

Cauliflower Tomato Curry For Chapathi & Poori

Easy cauliflower tomato curry (vegetarian cauliflower curry recipe) that goes great with Indian breads like chapathi, poori, naan etc or with brown rice or white rice!
Course Side Dish
Cuisine Indian
Keyword cauliflower curry, cauliflower tomato curry, how to make cauliflower curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 154kcal


  • 1 medium sized cauliflower head
  • 2 large sized tomatoes
  • salt as needed
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • 2 green chilies
  • 1 string curry leaves
  • 2 tablespoons heavy cream optional

Spice Powders

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • ½ teaspoon red chili powder
  • 1 teaspoon garam masala powder


  • Wash the tomatoes, chop into small sized pieces, keep aside.
  • Wash the cauliflower very well and separate the florets, cut into medium sized pieces. You can leave the small florets as they are.
  • Heat oil in a pan and add the cumin seeds.
  • As the cumin seeds are lightly fried, add the cauliflower and stir fry for about 3 to 4 minutes.
  • Add the garlic and onion powders and also salt, mix well and stir fry for another 3 to 4 minutes until the florets are lightly browned.
  • Add the chopped tomatoes and green chilies, mix well and stir fry for another 2 minutes.
  • Add the water, mix well, cover the pan with lid and cook in low heat for another 3 to 4 minutes or until the cauliflower is cooked but still crunchy.
  • If you overcook the cauliflower, it will be too soft and won't taste good in the curry.
  • The cauliflower goes from being the right texture to overcooked too soon, so watch and make sure not to overcook the cauliflower.
  • As soon as the cauliflower is cooked enough (still needs to be slightly crunchy for the curry to taste good), add the spices - turmeric powder, red chili powder, coriander powder and garam masala powder, mix everything well.
  • Simmer the contents for another 1 minute and switch off the stove, keep the pan away from heat to avoid overcooking of the cauliflower.
  • Add the curry leaves and heavy cream (if using), mix well to blend in with the curry.
  • Serve the cauliflower curry hot with chapathi, poori or rice as you wish!


Calories: 154kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 130mg | Potassium: 627mg | Fiber: 5g | Sugar: 5g | Vitamin A: 719IU | Vitamin C: 91mg | Calcium: 60mg | Iron: 1mg