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Easy Curried Cauliflower


"This is quick and delicious! Eat the cauliflower with plenty of naan or rice; it's especially delicious with a side of plain yogurt!"
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55 m servings 139 cals
Serving size has been adjusted!
Original recipe yields 6 servings (3 cups)


  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 528 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 10 minutes.
  2. Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Add the kidney beans; cook and stir until heated through. Sprinkle with garam masala to serve.

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Read all reviews 62
  1. 81 Ratings

Most helpful positive review

This dish is great! I've made several variations but my low carb favorite is to leave the cauliflower in chunks and replace the kidney beans with chopped celery hearts - adding them with the tom...

Most helpful critical review

Not what I expected. Followed the recipe, but was a little to dry. Maybe next time try some coconut milk like others.

Most helpful
Most positive
Least positive

This dish is great! I've made several variations but my low carb favorite is to leave the cauliflower in chunks and replace the kidney beans with chopped celery hearts - adding them with the tom...

I give this four stars because the flavor was right-on, but can't give a full five stars because the texture was not very curry-ish. It needed more sauce, so I added a little bit of my own home-...

Did not have kidney beans or tumeric on hand and added 1/3 of the veggie oil, but the recipe was very enjoyable without these ingredients. A nice fresh flavor where the cauliflower can shine thr...

Garbanzo beans fit this meal better than kidney beans.

This was a delicious way to eat cauliflower. We did not grate the cauliflower, we used the florets and we did not add the beans. Would probably used another tomato for color the next time. Als...

My husband loved it.. although he said it would be better with ground beef but he thinks everything is better with meat. I didn't like it at all but I am not a curry lover like my husband.

I was looking for an Indian side dish that was veggie based and low in calories to round out my main dishes. I made this recipe with the following changes: used a 19oz can of chickpeas instead...

Great recipe! I omitted the kidney beans and used a package of tofu instead (extra firm) - sauteed the chopped up tofu with the onions and spices until it was slightly browned. Delicious!

I gave this 4 stars because as it was, I felt it was lacking something. I followed the recipe exactly, but wanted it to be more moist once it was nearly done cooking. So I added 1 tablespoon o...