Gobi Masala (Cauliflower Curry)

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"You've probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Serve over rice."
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15 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Dissolve the coconut cream in 5 tablespoons milk.
  2. Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
  3. Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated.
  4. Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 8 Ratings

Most helpful positive review

The amount of oil has been revised. It was originally published with 2 cups oil.

Most helpful critical review

The cauliflower was bathed in fat.

The amount of oil has been revised. It was originally published with 2 cups oil.

The cauliflower was bathed in fat.

it tastes really good!

Great if you add chickpeas too!!!

A staple of veggie dishes. I add a little more spice for heat.

This recipe has too much oil, and the combination of spices does not bring about a nice dish.

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