Have you tried Kerala cauliflower curry? This fragrant, comforting vegetarian curry pairs tender cauliflower with red lentils and a blend of warm spices — onion, shallots, garlic, ginger, cumin, garam masala, turmeric, nigella seeds and hot chili — finished with creamy coconut milk, fresh tomato, cilantro and crunchy cashews. It’s an easy, nourishing dish that works well with rice, flatbreads or on its own.
Watch the video for a quick preview of this Indian cauliflower curry
Note: the version in the video does not include lentils; the written recipe here does.
To make Kerala cauliflower curry, you will need
- Cauliflower
- Lentils (red or split)
- Onion
- Shallots
- Garlic
- Fresh ginger
- Cumin
- Garam masala
- Turmeric
- Nigella seeds (optional)
- Hot chili or chili powder
- Coconut milk
- Tomato
- Fresh cilantro
- Cashew nuts (toasted or crushed)
- Salt, black pepper, and cooking oil
Kerala, on India’s Malabar Coast, is famous for its rich culinary traditions and abundant use of coconut, curry leaves and spice blends. The food there emphasizes fresh ingredients, layered spices and coconut-based gravies — all of which inspire this cauliflower and lentil curry.
Tips for success
Kerala cuisine reflects many cultural influences and varies across the region, but the use of fresh spices, coconut and simple vegetables is consistent. When making this curry:
- Rinse lentils well and simmer until tender but not mushy — they should hold shape since the curry simmers further.
- Par-cook cauliflower briefly in salted boiling water so it finishes tender without falling apart in the sauce.
- Use good-quality coconut milk for a creamy texture — light versions can thin the sauce too much.
- Adjust spice levels (chili, garam masala, cumin) to your taste; finish with fresh cilantro and toasted cashews for texture contrast.
Make the curry your own
- If you prefer a potato-and-cauliflower version, omit the lentils and add diced potatoes along with the cauliflower for a heartier aloo-gobi style dish.
- Swap cashews for roasted peanuts or almonds if desired, or skip nuts entirely for a nut-free meal.
- Add spinach or kale near the end of cooking for extra greens.
You may need…
A wide, heavy-bottomed pan, wok or Dutch oven works well for this curry. Any large skillet that conducts heat evenly will do. A wooden spoon or spatula for stirring and a medium saucepan for cooking lentils are helpful.
Choose high-quality spices where you can — fresh garam masala and turmeric make a noticeable difference. Nigella seeds (kalonji) are optional but add a pleasant, slightly onion-like flavor and a subtle crunch.
Kerala Cauliflower Curry
This Kerala cauliflower curry combines tender cauliflower florets and cooked lentils in a spiced coconut gravy. Aromatic onions, garlic and ginger form the base, while cumin, turmeric and garam masala give the curry its warm, balanced flavor. Finish with cilantro and cashew nuts for brightness and texture.
Have you made Kerala cauliflower curry before? If not, this version is a great place to start — it’s vegetarian, comforting and easy to adapt to what you have on hand.
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Recipe at a glance
Total time: 1 hour 5 minutes | Prep: 15 minutes | Cook: 50 minutes
Yield: Serves 4
Ingredients
- 1 cup red lentils, rinsed
- 2 cups water
- 1 medium cauliflower, cut into florets
- 1 yellow onion, sliced
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tbsp turmeric powder
- 1 tsp nigella seeds (optional)
- 1 tsp chili powder or to taste
- 1 can coconut milk
- 6 small tomatoes, halved (or 2 cups chopped tomatoes)
- Handful fresh cilantro, chopped
- 1/2 cup cashew nuts, crushed or chopped
- 1 tsp coarse sea salt (plus to taste), black pepper
- Olive oil or neutral cooking oil for sautéing
Instructions
- Rinse the lentils under cold water. Put them in a medium saucepan with 2 cups water and bring to a boil. Simmer on medium for about 15 minutes, until tender. Remove from heat and set aside.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 minutes to par-cook. Drain and set aside.
- Heat 1 tablespoon oil in a wok or large pan over medium heat. Add the onion, shallot and a pinch of salt; sauté for about 4 minutes until softened.
- Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in the cooked lentils, cumin, garam masala, turmeric, nigella (if using), chili powder, 1/4 tsp black pepper and a pinch more salt. Cook for 2 minutes, stirring to coat the lentils with spices.
- Add the coconut milk and simmer for 10 minutes to allow flavors to meld and sauce to thicken slightly.
- Add the par-cooked cauliflower and the tomatoes. Cover and simmer 5 minutes until cauliflower is tender and tomatoes are softened.
- Stir in chopped cilantro and cook for another minute. Adjust seasoning with salt and pepper.
- Serve hot, sprinkled with crushed cashews. Enjoy with steamed rice, roti or your favorite flatbread.
Notes
For a thicker sauce, simmer a bit longer to reduce the coconut milk, or mash a few lentils against the side of the pan. To make this dish vegan-friendly, ensure any optional garnish ingredients are plant-based. Store leftovers refrigerated for up to 3 days; reheat gently on the stove.