Vegan Cauliflower Curry | Cauliflower with greens in Indian spices | Gobhi Methi Subzi
A recipe for a uniquely flavoured vegan cauliflower curry with a freshly ground spice paste and a smattering of fresh fenugreek leaves. The latter can be easily replaced with fresh spinach for that touch of green to the curry.
It is nearing the end of January. Bangalore is all chilly in the early mornings. I’m hitting the snooze button on my 5 AM wake up alarm with alarming regularity. When I do wake up very reluctantly, the cold water in the wash basin jolts me into wakefulness. All this drama, despite being an out and out morning person. It is good to enjoy this winter chill while it lasts. There’s probably just a week more of it left.
What I’m going to miss even more is the profusion of fresh vegetables that are begging to be cooked into a variety of dishes. Cauliflowers are best in the Indian winters, so are local greens like fenugreek. While Aloo-Gobhi or Gobhi Matar are classic combinations, with this recipe I would like to make the case for Gobhi Methi. The fragrant seasonal fenugreek greens boosts the flavour of bland cauliflower which I have further dressed up with a medley of spices.
Peanuts add a bit of creaminess to the gravy without resorting to dairy or the bother of opening a whole can of coconut milk for 1/4 cup. The peanuts also smoothen out the flavours of the freshly ground spices.
Try my version of this vegan cauliflower curry and I promise that it will turn into one of your favourite recipes.
If you don’t have sesame seeds, fennel and cardamom, use the spices you have. The flavour may not be exactly the same, but you can compensate for it by adding two pinches of a good garam masala powder or a curry powder.
This gobhi methi subzi with freshly made phulkas makes for a delicious winter lunch.
More easy cauliflower recipes for you to try
Vegan Cauliflower and Dill Flatbreads (Gobhi Soya Paratha)
Originally published on Jan 18, 2007
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