In recent years, in my opinion, cauliflower has become the king of vegetables. Cauliflower rice, cauliflower wings, cauliflower steaks, cauliflower pizza crust, you name it, and the humble cauliflower can disguise itself into anything. Cauliflower is also one of our favorite vegetables, but the family was tired of eating aloo- gobhi (potatoes and cauliflower) or gobhi matar (cauliflower and peas) with chapatis for dinner, so I have been on a mission to try different recipes with cauliflower. This recipe of Air fried Cauliflower in coconut curry sauce has become a recent family favorite.
Transform your usual vegetable side dish into a flavorful and healthy main course with this Air Fried Cauliflower in Coconut Curry Sauce. This dish combines the crispy texture of air-fried cauliflower with the creamy and aromatic flavors of a coconut curry sauce. The combination of spices and coconut milk creates a rich and satisfying sauce that perfectly complements the crunchy and nutritious cauliflower.
This recipe is easy to make and perfect for a weeknight dinner or as a tasty alternative to traditional fried foods. So, let’s grab the ingredients, fire up the air fryer, and get ready to enjoy a delicious and guilt-free meal.
- Ingredients to make this Coconut curry recipe
- Key Steps to Make Air fried Cauliflower in Coconut Curry sauce
- How to serve Air fried Cauliflower in Coconut Curry sauce
- FAQs- Airfried Cauliflower in Coconut Curry
- Recipe tips to make this vegan coconut curry
- Recipe Card – Air fried cauliflower in coconut curry sauce
Ingredients to make this Coconut curry recipe
Airfried cauliflower
- 1 large head of cauliflower
- 1 tablespoon oil
- 2 tsp coriander powder
- 1 tsp red chili powder
- ½ teaspoon turmeric
- Salt
To blend into a paste
- 1 large Roma tomato
- ½ small yellow or white onion
- 1-inch piece of ginger
- 2-3 cloves of garlic (optional)
For the coconut curry sauce
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 tsp coriander powder
- 1 tsp red chili powder
- ½ teaspoon turmeric
- 1 can, 400 ml of coconut milk
- 1 tablespoon lemon juice
- ½ cup water
- Salt
- A handful of chopped cilantro for garnish
Key Steps to Make Air fried Cauliflower in Coconut Curry sauce
There are 2 main steps to make this cauliflower in coconut curry recipe:
- Step 1- Cooking the cauliflower florets
- Step 2- Making the coconut curry sauce
Step 1- Cooking the Cauliflower florets
The recipe card has instructions for the air frying method, which is my preferred way of making this recipe, but I will also provide instructions on oven and stove top methods of cooking them.
Prepare the cauliflower florets with the spice marinade and follow these steps.
- Airfryer– Air fry the cauliflower florets at 400 degrees Fahrenheit for 10-12 minutes, tossing it once in between.
- Oven: Preheat the oven to 400 degrees Fahrenheit. Place the prepared cauliflower florets on a cookie sheet and bake them for 15-17 minutes. Halfway through the cooking process, remove it from the oven and flip it to the other side.
- Stovetop: Cast iron works best to get a good sear on the steaks, but you can use a large non-stick pan also. Heat a cast iron pan with 2 tablespoons of oil. Once heated, add the prepared cauliflower floret pieces to it. Cook for 4-5 minutes and using tongs turn it to the other side. Cook for another 2-3 minutes. Depending on the size of your cast iron pan, you may have to do this in batches.
Step 2- Making the Coconut Curry sauce
The sauce for this dish is an Indian gravy sauce made with tomatoes, onions, coconut milk, and regular Indian spices. I had never used coconut milk to make Indian based curry sauces but tried it for this recipe. Boy, I was surprised!
I was afraid it would add a very coconutty flavor to the curry sauce, but it didn’t! It made the curry creamy and smooth without the use of cream or any nuts like cashews. I am definitely trying coconut milk in lot more recipes now!
How to serve Air fried Cauliflower in Coconut Curry sauce
My favorite way to enjoy this dish is with basmati rice. But you can substitute white rice for brown rice or even quinoa. It would also taste delicious with some store-bought or homemade naan or parathas or even simple roti/chapatis.
FAQs- Airfried Cauliflower in Coconut Curry
Yes, this recipe is Vegan, Gluten-free, and Nut-free.
Airfried cauliflower in coconut curry comes together in less than 30 minutes.
Recipe tips to make this vegan coconut curry
- To save time, while the cauliflower is being cooked in the air fryer, you can work on the coconut gravy.
- To make this recipe a bit lighter, you can use reduced-fat coconut milk.
If you like cauliflower and are looking for other quick and easy vegan recipes, you may want to try Indian-style Air fryer Cauliflower Steaks
Recipe Card – Air fried cauliflower in coconut curry sauce
Air fried Cauliflower in Coconut Curry sauce (Vegan, Gluten-free)
A satisfying vegan and gluten-free curry dish perfect with some rice
5
servings10
minutes25
minutes35
minutesIngredients
- Air fried Cauliflower
1 head head of Cauliflower
1 tablespoon Cooking oil
2 teaspoons Coriander powder (dhaniya)
1 teaspoon Red chili powder
1/2 teaspoon Turmeric powder (haldi)
Salt
- To blend
1 Tomato
1/2 small Yellow or white onion
1 piece piece of ginger
2-3 cloves garlic (optional)
- For the coconut curry sauce
1 tablespoon cooking oil
1 teaspoon Cumin seeds
2 teaspoons Coriander powder (dhaniya)
1 teaspoon Red chili powder
1/2 teaspoon Turmeric powder (haldi)
1 can (approx 400 ml) coconut milk (See note)
1/2 cup Water
1 tablespoon Lemon juice
Salt
A handful of chopped cilantro for garnish
Method
- Wash, dry, and cut the cauliflower into medium size florets. In a large bowl add oil, all the spices, and salt and mix well with a spoon. Add the cauliflower to the bowl with the spices and toss it so the cauliflower is well coated in the spice mix. Air fry the cauliflower florets at 400 degrees Fahrenheit for 10-12 minutes, tossing it once in between.
- To make the curry sauce, blend the tomatoes, onion, ginger, and garlic in a blender.
- Heat oil in a wide stainless steel or non-stick pan. When hot, add cumin seeds and let them splutter for 30 seconds. Add the blended tomato paste to the oil and cook on a medium flame for 5-6 minutes, stirring occasionally. It will reduce and thicken.
- Add all the spices (coriander powder, red chili powder, and turmeric) and salt to the tomato paste and cook for another minute. Add ½ cup water and scrap the bottom of the pan to remove any burnt pieces. Add the can of coconut milk and bring it to a boil.
- Gently add the air-fried cauliflower florets to the curry sauce and spoon some of the sauce over the florets. Let it simmer for 2-3 minutes. Add lemon juice and chopped cilantro and stir. Taste and add any additional salt and lemon juice if needed. Serve hot with basmati rice or grain of your choice.
Tips
- To make this dish a little lighter, you can use reduced-fat coconut milk.
- As the cauliflower cooks in the air fryer, you can work on preparing the gravy.
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