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Cauliflower Curry

Cauliflower is a vegetable that is, many times, overlooked. It is a member of the cruciferous family, a family which contains nutrients that fight against several diseases. There are 2 main ingredients in cauliflower, and in all of the cruciferous family, that are the main disease fighters. These are indole-3-carbinol, or 13C, and the photo-nutrient sulforaphane. So when having this dish, remember to say thank you to the cruciferous family for its 'gift' of health.


1 head of cauliflower, cut into florets
2 diced potatoes
2 diced tomatoes
½ cup diced onions
1 Tbsp fresh grated ginger
1 Tbsp finely minced garlic
3-4 tsp curry powder (to taste)
2 tsp cumin seeds
1½ tsp. turmeric
2 tsp salt
1 tsp black pepper
½ cup water
2 Tbsp chopped cilantro (for garnishing)
2 Tbsp olive oil

Cooking Instructions

  • In a pan or pot, heat the oil on medium heat.
  • Add the cumin seeds, garlic powder, ginger and chopped onion. Fry for 3 minutes or until the onions turn golden brown.
  • Add the tomato, turmeric powder and curry powder, and fry it for 5 minutes.
  • Now add the cauliflower, potato, and fry it for another 7-8 minutes.
  • Add about ½ cup of water and let it simmer for 6-10 minutes.
  • Note: If you want this dish with a gravy-type consistency, take it off the stove after 6-10 minutes. If you want a dry-type sauce then let it stand for another 5 minutes and during the simmering stir the mixture once or twice so that it does not burn.
Serves 3 people

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