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Smokey Curried Cauliflower Curry

Created by SteveA

A hot and smokey curried cauliflower dish, healthy, easy and delicious! Serve with rice or bread.

4 people
Difficulty rating of
Prep time
10 minutes
Cook time
40 mins


  • 1 large or two small cauliflower
  • 400g (large tin) coconut milk
  • 1 large onion (finely diced)
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 1-2 (depending on required heat) red chillies de-seeded and chopped
  • 3-6 cloves garlic (sliced)
  • Half inch cube ginger (chopped)
  • Good handful fresh coriander
  • To taste salt
  • 1 teaspoon (optional) smoked water
  • 2 tablespoons vegetable oil
  • 2-4 table spoons peas (frozen is fine!)
  • 2 tablespoons fenugreek (ground)

Recipe Method

Clean and separate the cauliflower into small chunks, then add to a pan with around an inch of water and bring to the boiled, then reduce to a simmer (lid on). Steam the cauliflower till it’s just soft (around 8-10 mins).

Whilst the cauliflower is cooking, toast the coriander and cumin seeds on low gas in a frying pan for 2 mins (don’t overdo or they’ll become bitter). Reserve half the seeds to one side, then add the rest to a pestle and mortar and grind smooth. Alternatively use pre ground.

Next add the chopped onions to the frying pan with the vegetable oil, and fry on a gentle heat for around 8 minutes till translucent and soft. Add the coriander and cumin back to the frying pan along with the garlic, ginger, fenugreek and chillies, with the onions and fry gently for another 3-4 minutes.

Once the cauliflower is cooked, add this to the frying pan and add a couple of table spoons of the cauliflower water as well. Add the coconut milk to the pan and the whole seeds reserved earlier. Gently simmer for another 10 minutes. Add the peas with 5 minutes to go.

Add seasoning to taste, the smoked water (optional), then serve with your choice of side (rice is best I think!). Garnish with the fresh coriander, and enjoy!

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