This easy cauliflower curry purée is flavorful and perfect served alongside basmati rice. If you love a good vegan cauliflower curry recipe, you’ll love it in purée form!
I must admit that this recipe was born out of a mistake. I was making a pot of cauliflower curry (aloo gobi in Hindi) and I got distracted, and the cauliflower cooked until it was nearly completely broken down. While it wasn’t ideal for curry, the texture was perfect for purée.
I whipped out my immersion blender, and after a few quick whirs, it turned into the most velvety, lush purée ever.
The recipe is simple and needs just a few ingredients. You can serve this as a purée or thin it out into a soup. Here’s what you need for this vegan cauliflower curry purée recipe:
- Yukon gold potatoes
- Your favorite curry powder; I used Dil’s hot Punjabi masala
- Coconut milk
To serve, I made a quick pot of basmati rice and added peas to the pot after it finished cooking. I put the lid back on and allowed the residual heat to steam to peas. I also served it with cilantro, sliced green chilies, and a lime wedge.
How to make the cauliflower curry purée:
Fry the vegetables: To make it, start by sautéing the shallot and potatoes and cook until they just begin to brown around the edges. Toss in the cauliflower and season liberally with salt, pepper, and your favorite curry powder. I recommend a spicy curry powder if you like heat since it’ll pair nicely with coconut milk!
Simmer the vegetables: Once the spices are fragrant, pour in water and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes until the cauliflower and potatoes are fork-tender.
Blend it up: Stir in the coconut milk and simmer for 5 minutes; blend with an immersion blender until smooth and creamy. Add more water, as needed, to thin the purée to your desired consistency.
To serve it, I spoon the purée into shallow bowls and smooth it into an even layer. From there, I pile cooked basmati rice on top and garnish as I like. You can serve this as a blended soup, as well! Just add more water to thin it out to your preferred consistency. You could even serve it with crispy roasted chickpeas on top!
This recipe originally appeared on Exploring Vegan.
Cauliflower Curry Purée
- Immersion blender
- Small pot, optional
Cauliflower curry purée:
- 2 tablespoons neutral oil
- 2 shallots or 1 yellow onion, peeled and diced
- 1 pound Yukon gold potatoes, peeled and diced
- 1 medium head cauliflower (about 1 pound), trimmed and cut into florets
- 1½ tablespoons curry powder of choice, I used a hot Punjabi masala
- 3 cups water, plus more if needed
- 15- ounce can full-fat coconut milk
- Salt, pepper, and red pepper flakes to taste
Basmati rice (optional):
- 1 shallot, peeled and diced
- 1 tablespoon neutral oil
- 1 cup basmati rice
- 1¾ cups water
- ½ cup frozen peas
For serving (optional):
- Lime wedges, cilantro, sliced Serrano or bird’s eye chili peppers
Sauté the vegetables:
- Heat 2 tablespoons neutral oil in a large, wide pot over medium heat. Add the shallot and potatoes and cook, often stirring, for 5 minutes. Season all over with salt and pepper.
- Add the cauliflower florets and arrange them into an even layer. Sizzle in the oil for 4–5 minutes until they begin to char around the edges. Season with salt.
- Create a well in the middle of the pot and add another splash of oil if the pot is dry. Add the curry powder to the hot oil and let it bloom for 30–40 seconds. Toss to coat the vegetables in the powder and season again with salt if needed. Add red pepper flakes if you like extra heat.
Simmer the vegetables:
- Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the cauliflower and potatoes are fork-tender. Stir the vegetables occasionally to ensure they haven’t stuck. Taste and adjust the seasonings to your preference.
Prepare the basmati rice (optional):
- While the vegetables simmer, make the rice. First, rinse the rice thoroughly. Set aside.
- Heat 1 tablespoon neutral oil in a small pot over medium heat. Add the shallot and cook for 3–4 minutes.
- Add the rice and season all over with salt. Stir for 1–2 minutes until it just begins to toast. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 15–17 minutes.
- Turn off the heat. Remove the lid and quickly add the frozen peas (do not stir them into the rice). Cover and let the residual heat steam the peas for 5–10 minutes. Remove the cover and stir to combine. Taste and add salt, if needed.
Finish the purée:
- Pour in the coconut milk and simmer for 5 minutes. Using an immersion blender, blend until completely smooth and creamy. Add more water in ¼ cup increments until desired consistency is reached. You may need up to 1 cup of additional water if serving as soup. If serving as a purée, you may not need water at all. Taste and season.
- Spoon the purée into shallow bowls. Pile the rice on top. Garnish with cilantro, lime, and sliced green chilies. Enjoy!