One Pot Cauliflower Curry


  • 1 medium cauliflower head — cut into florets
  •  1 tablespoon vegetable or extra virgin olive oil
  •  2 cups white onions — chopped
  •  3 cloves garlic — minced
  •  1 teaspoon cumin powder
  •  ¼ teaspoon ground coriander
  •  4 teaspoons curry powder
  •  Salt and black pepper to taste
  •  2 cups diced tomatoes with the juice from the can
  •  2 cups green peas or chickpeas
  •  1¾ cups coconut milk from a can


  • In a large pot, parboil the cauliflower florets for 3 to 5 minutes, drain then place in cold water to stop the cooking process until ready to use.
  • Return the pot without the water to the stove, add the oil, and heat over medium heat. Add the onion and garlic, and sauté until the onions are tender, about 3-5 minutes.  Add the cumin powder, coriander, curry powder, salt, and pepper. Stir to combine everything well.
  • Add the tomatoes and green peas/chickpeas and stir in the coconut milk. Bring to a simmer and drain the cauliflower from the cold water and add to the pot.
  • Cook everything together for 3-5 minutes before serving with rice or naan bread.