Cauliflower Curry Purée

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!

4.50 from 2 votes

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Prep Time: 15

Cook Time: 20

Inactive time: 30

Total Time: 1 5

Servings:

Calories: 400kcal

Equipment

Wide pot
Immersion blender
Small pot optional

Ingredients

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

Instructions

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.

To serve:

Spoon the purée into shallow bowls. Pile the rice on top. Garnish with cilantro, lime, and sliced green chilies. Enjoy!

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