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+ servings

Madras curry

Try out this Lipsmacking Madras curry in a vegan, gluten-free option. Make this restaurant-style curry right at home to make your curry nights a success.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine gluten free, Indian, International, Vegan
Servings 4 people


Vegetables needed.

  • 1/2 head cauliflower florets seperated
  • 4 wedges pumpkin diced as big chunks
  • 8-10 snap peas or beans

For curry base

for tempering

  • 1 tbsp cooking oil
  • 1 bayleaf
  • 1 tsp fennel seed
  • 2 dry red chillies serrano pepper variety, spicy ones.
  • 1/2 tsp jeera
  • 2 cardamom
  • 1 clove
  • 2-3 pods garlic
  • 1/4 tsp fresh ginger root chopped.

for the gravy

  • 1 cup coconut milk thick
  • 1 cup coconut milk thin
  • 1 cup drinking water

Masala powders

  • 1.5 tbsp madras curry powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder avoid for mild curries, 1/8 tsp for medium curries.
  • salt to taste


  • 1 tbsp coriander leaves chopped.
  • 1 tsp kasuri methi dried fenugreek leaves


  • Prep the veggies, ginger and garlic.
  • Set a deep pan on medium heat.
  • Add oil, fennel seeds, bay leaf, whole spices and cumin.
    tempering for madras curry
  • Saute till they turn aromatic,
  • Then add garlic and ginger and saute for a minute
  • To this add the smooth buna masala and saute for a couple of minutes.
  • Add the madras curry powder, red chilli powder, salt and turmeric to this and mix well.
  • Add the thin coconut milk and mix well
    madras curry base
  • Add the chopped vegetables and 1 cup of water.
  • Cover and cook till vegetables are tender.
    vegan cauliflower madras curry
  • Once the vegetables are cooked, simmer and stir in the thick coconut milk.
  • Let this simmer for a couple of minutes.
  • Add chopped cilantro and kasuri methi ( optional) and the curry is ready to serve.
    Mixed veg curry with madras curry powder.
Keyword curry recipes, Indian vegetarian dinner, Winter warmers
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