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Butter Cauliflower Curry with Spiced Tomato Sauce and Coconut Cream Recipe

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★★★★★

4.8 from 123 reviews

This rich and flavorful Butter Cauliflower recipe features tender cauliflower florets sautéed and simmered in a spiced tomato and cream sauce infused with aromatic Indian spices like garam masala, turmeric, and cumin. Served over fluffy basmati rice and garnished with fresh cilantro and creamy Greek yogurt, this dish is a comforting vegetarian meal with vibrant flavors and a luscious buttery finish.

Ingredients

Scale

Marinade

  • 2 Tbsp. fresh lemon juice
  • 2 tsp. corn starch
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1 1/2 tsp. salt (divided)
  • 1/2 tsp. garam masala

Vegetables & Cooking

  • 2 Tbsp. olive oil (divided)
  • 1 medium head of cauliflower (cut into florets)
  • 3 Tbsp. unsalted butter
  • 1 yellow onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 tsp. freshly grated ginger (or ground ginger)
  • 2 Tbsp. tomato paste
  • 1 tsp. paprika
  • 1/4 tsp. ground cinnamon
  • Pinch of cayenne pepper (optional)

Sauce & Garnish

  • 1/2 tsp. ground turmeric (remaining)
  • 2 1/2 tsp. garam masala (remaining)
  • 1 tsp. salt (remaining)
  • 1 8-oz. can tomato sauce
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (can substitute full-fat canned coconut milk)
  • Basmati rice for serving
  • Fresh cilantro for garnish
  • Whole-milk Greek yogurt for garnish

Instructions

  1. Prepare the Marinade: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon garam masala, and 1 1/2 teaspoons salt. Mix well and set aside.
  2. Cook the Cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until the cauliflower is browned in spots and starting to soften, about 7 to 8 minutes. Reduce heat to medium, then transfer the cauliflower to the bowl with the marinade mixture, tossing to coat evenly.
  3. Char and Tenderize Cauliflower: Return the coated cauliflower to the skillet. Continue cooking for another 7 to 8 minutes until the cauliflower develops charred spots and becomes crisp-tender. Once done, transfer the cauliflower to a separate bowl.
  4. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil and the unsalted butter to the skillet. Add the finely chopped yellow onion and cook over medium heat until translucent, about 8 minutes. Stir in minced garlic, freshly grated ginger, and tomato paste, cooking for 2 minutes until fragrant.
  5. Spice the Sauce: To the skillet, add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and cayenne pepper if using. Cook the mixture for 1 minute to toast the spices and release their aromas.
  6. Add Liquids: Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil. Then reduce heat to a simmer.
  7. Finish the Sauce: Stir in the heavy cream (or coconut milk substitute) and return the previously cooked cauliflower to the skillet. Let the mixture simmer uncovered for about 15 minutes, stirring occasionally, until the sauce thickens and coats the cauliflower beautifully.
  8. Serve and Garnish: Serve the butter cauliflower hot over cooked basmati rice. Garnish with fresh cilantro leaves and a dollop of whole-milk Greek yogurt for added creaminess and freshness.

Notes

  • If preferred, substitute heavy cream with full-fat canned coconut milk to make the dish vegan-friendly.
  • Adjust cayenne pepper quantity or omit entirely based on your spice tolerance.
  • For a gluten-free option, ensure all spices and tomato sauce are gluten-free certified.
  • This recipe pairs beautifully with basmati rice but can also be served with naan or other flatbreads.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Butter Cauliflower, Indian butter cauliflower, vegetable curry, vegetarian Indian recipe, cauliflower curry, garam masala recipe

Find it online: https://amayaharis.com/butter-cauliflower-curry-with-spiced-tomato-sauce-and-coconut-cream-recipe/