Recipes

Madras Cauliflower Curry

Serves 4-6

| Prep Time: 15 mins

| Cook Time: 15 mins

| Total Time: 30 mins

You may need: Madras Hot Curry

Discover The Recipe

This vegan Madras cauliflower curry with is the perfect dish to satisfy our cravings for an Indian curry, instead of ordering takeout. Madras curry sauces are typically spicy and exotically spiced with the most aromatic Indian curry spices such as fenugreek, cardamom, cloves, curry leaves, and more. Our Madras Hot Curry powder is deliciously authentic and saves you all the time and expense of curating the spices. Our spice blend is also pretty mild allowing you to add the heat to your liking.

Madras curry powder is a British take on a traditional Indian curry powder, and the term "Madras" isn't used in India. Centuries of colonial British occupation of the Indian subcontinent have firmly establish curry as a contender for a British national dish. Globalization has since transported Madras curry powder around the world. Use it to simmer a beautiful, fragrant curry in a tomato based sauce. Double the Madras cauliflower curry recipe as we're sure your family will want leftovers!

Ingredients

2 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 medium head of cauliflower, cut into florets
1 15 oz can of chickpeas, drained and rinsed
1 Tbsp Piquant Post Madras Hot Curry
2 cans of full fat coconut milk
1 (15 oz) can of crushed tomato
2 Tbsp tomato paste
1 tsp sea salt
To serve: cooked basmati rice, cilantro, vegan yogurt, lime wedges
1 or 2 red chilis, seeds removed and sliced into rings (optional)

Notes

This curry has a nice level of heat, but you can turn it up a notch by adding cayenne pepper to taste!

Madras curry is known for being both spicy and creamy at the same time. The creaminess comes from the full fat coconut milk used in the recipe and helps to balance the heat. You can add less coconut milk if you’d like the curry to be thicker.

If you’re not a fan of coconut milk, you can use another plant based milk, like almond milk or soy milk.

Instructions

Heat the olive oil in a skillet until hot. Add the onion and sauté for 2-3 minutes until the onion is translucent. Add the garlic, cauliflower, chickpeas and Piquant Post Madras Hot Curry and sauté for another 2-3 minutes until the spices become fragrant.

Add the coconut milk, canned tomato, tomato paste and sea salt to the pan and stir well. Bring to a simmer and cook for 10 minutes or until the coconut is tender. Adjust the seasoning to taste with sea salt.

While the curry is cooking, prepare the basmati rice according to the package instructions.

When the curry is ready, transfer it to a serving dish and serve alongside the rice with cilantro, vegan yogurt and lime for garnish.

Alternatives & Substitutions

Nothing goes better with curry than naan! Try a warm & savory garlic naan as an accompaniment to this dish!
Make sure you have plenty of delicious condiments to serve with your Madras Curry, like this mango chutney or this vegan raita.
Madras Hot Curry spice is a utility knife blend to use many recipes. Try out Aloo Gobi (Potato & Cauliflower Curry) , or how about our South Indian Fish Curry, or our Tofu & Zucchini Vindaloo, or if you eat meat, our Chicken Tadka Dal?
Looking for an easy chicken recipe to complete your meal? Try our Tandoori Chicken Skewers!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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