Creamiest Yellow Cauliflower & Broccoli Curry with Rice
A comforting, velvety curry made with cauliflower and broccoli simmered in a golden coconut turmeric sauce. Served over fluffy rice, it’s hearty, nourishing, and naturally vegetarian-friendly. This dish brings together warmth, creaminess, and a gentle spice kick — perfect for a wholesome dinner.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Curry:
2 tbsp olive oil or ghee
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
1 tbsp yellow curry powder (or mild curry powder)
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
1 medium cauliflower, cut into florets
2 cups broccoli florets
1 medium carrot, thinly sliced (optional for sweetness)
1 can (400 ml) coconut milk
1 cup vegetable stock (or water)
1 tbsp tomato paste
Salt and pepper, to taste
Juice of ½ lemon
For Serving:
2 cups cooked basmati rice (or jasmine rice)
Fresh cilantro (coriander leaves), chopped
Red chili flakes (optional, for garnish)
Instructions
1. Prepare Vegetables:
Cut cauliflower and broccoli into bite-sized florets. Slice carrot if using.
2. Cook Aromatics:
Heat olive oil/ghee in a large pot over medium heat.
Add onion and sauté until golden (4–5 minutes).
Stir in garlic and ginger, cook 1 minute.
3. Bloom the Spices:
Add curry powder, turmeric, cumin, and coriander.
Stir for 30 seconds until fragrant.
4. Build the Sauce:
Add tomato paste and mix well.
Pour in coconut milk and vegetable stock.
Season with salt and pepper. Stir to combine.
5. Cook Vegetables:
Add cauliflower, carrot, and broccoli.
Cover and simmer for 15–20 minutes until vegetables are tender but not mushy.
6. Finish the Curry:
Stir in lemon juice. Adjust seasoning if needed.
For extra creaminess, blend 1 cup of the curry and stir it back in.
7. Serve:
Spoon curry over hot rice.
Garnish with cilantro and chili flakes (if desired).
Notes & Tips
For protein, add chickpeas, lentils, or paneer/tofu.
If you prefer spicier curry, add fresh chili or extra chili powder.
To thicken, simmer uncovered for a few extra minutes.
❓ Frequently asked questions FAQ
Q: Can I use frozen vegetables?
A: Yes, frozen cauliflower and broccoli work well — just reduce cooking time slightly.
Q: Can I store leftovers?
A: Absolutely. Store in the fridge for up to 3 days or freeze for 1 month. Reheat gently with a splash of water/coconut milk.
Nutrition information
Calories: 420
Protein: 9g
Fat: 22g
Carbohydrates: 47g
Fiber: 8g
Sugar: 8g