Cauliflower Curry

Name: Cauliflower Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 tablespoon olive oil; 1 large onion (chopped); 2 garlic cloves (minced); 1 (1-inch) thumb fresh ginger (peeled and finely grated); ¼ cup cilantro (chopped, plus more for garnish); 1 large head cauliflower (cut into small florets); 2 tablespoons red curry paste; 2 tablespoons curry powder; 2 teaspoons turmeric; 1 ½ teaspoon cumin; 1 teaspoon salt; 1 (15-ounce) canned diced tomatoes; 1 (15-ounce) can full-fat coconut milk; 1 ½ cups water; Basmati rice (for serving)

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Cauliflower curry served over rice in a bowl.

My Cauliflower Curry is So Good!

This is not your desi aunty’s curry. It’s not a traditional Indian cauliflower curry, but it is one that I learned from an India friend, who modified her mom’s recipe to make it easier and quicker. Easy and quick is definitely what you’ll get from this cauliflower curry recipe, but I think you’re also going to love the fact that it’s vegan, low-calorie and packed full of flavor.

When I was first introduced to curries, I realized they were essentially the exact same way I make my Arabic stews but with slightly different spices. Even the rice that traditionally goes with the curry is pretty similar to our Arabic rice, but instead of vermicelli with the rice, its cumin with the rice seeds to make Jeera rice.

My cauliflower curry version is mild in spice, doesn’t have any hard-to-find ingredients (you just need curry powder and red curry paste) and is so easy to customize with more veggies or more protein like chicken, shrimp or tofu. This recipe has been on the site for so many years and has hundreds of 5-star reviews, so I hope you try it and love it too!

Ingredients You’ll Need

Ingredients for recipe: cilantro, garlic, ginger, turmeric, cumin, salt, red curry paste, curry powder, oil, diced tomatoes, cauliflower, onion, and water.

Cauliflower: That’s the base of the recipe so make sure to look for a large one and cut into small florets so they are bite-sized
Aromatics: Onions, garlic, ginger and cilantro. Sauteeing everything together is the foundation of a good curry. You can adjust these ingredients as you see fit to your liking!
Red curry paste: This is a condiment you can buy in a small jar usually in the International isle in the thai section. It’s made from red chili peppers, garlic, lemon grass and spices and it’s a perfect shortcut starter for curries. I do not recommend skipping this, although in a bind you could use tomato paste to help add that color.
Spices: I using curry powder, turmeric, cumin, salt and pepper. There are definitely more spices you can use in authentic curry, but to help limit the number of ingredients and keep the recipe quick, I’ve concentrated on these powerhouses.
Canned diced tomatoes: Along with the coconut milk, this is where all the liquid in the curry comes from. You can use 2 cups of fresh cut tomatoes instead or just a can of tomato sauce if you’d like.
Coconut milk: This adds a rich flavor and thickness to the curry and it’s very common to include in this type of recipe. You can swap it with milk or cream, but I urge you to try it with the coconut milk as written.

Popular Curry Variations to Try

Sweet Potatoes: To bulk up the cauliflower curry, I will often add some chopped sweet potatoes to the recipe. I recommend one or two sweet potatoes cut into 1/2-inch cubes and you can add them to the pot when you add the cauliflower.
Green Peas: Another great way to bulk up the curry and even add some protein is to add green peas. If you use frozen green peas or even canned green peas you you can just add them towards to the last 5-10 minutes of the cooking time so they stay bright green in the curry.
Chickpeas: I love the combination of cauliflower and chickpeas and the older variation of this recipe used chickpeas until I decided to simplify the ingredient list (I’m trying to keep them around 10 so it doesn’t feel daunting!) I definitely recommend still adding them though and they can go in with the canned coconut milk and canned tomatoes.
Leafy greens: This cauliflower curry would be so good with spinach or kale. Like the green peas, I recommend adding them towards the last 5-10 minutes of cooking so they can soften without completely wilting down.
Lentils: I haven’t tried making this curry with cauliflower and lentils but you can use green or red lentils here. I would try ½ a cup of lentils when you add the cauliflower, and add an extra ½ cup of water

How to Make Cauliflower Curry

Onions after cooking until soft and translucent with ginger, garlic and cilantro added before combining. — **Step 1:** Heat the oil in a large, heavy pot. Cook the onions until they’re soft and translucent. Then add the garlic, ginger, and cilantro; and saute for a couple more minutes until they’re fragrant.

After cooking with cauliflower, red curry paste, and seasonings added. — **Step 2:** Add the cauliflower, red curry paste, curry, turmeric, and cumin. Season with salt and pepper and saute until the vegetables are well coated with the curry paste and spices and the dish becomes very fragrant.

After stirring together cauliflower with cooked aromatics, seasonings, and cooking in pot. — **Step 3:** Add the canned tomatoes with their juices, coconut milk and water so that it covers the vegetables slightly. Keep in mind that it will thicken as it simmers.

Tomatoes and coconut milk added on top after stirring. — **Step 4:** Bring the curry to a boil then reduce to a simmer.

Curry after simmering and thickened. — **Step 5:** Cook until the sauce is thickened and the cauliflower is fork-tender.

My Best Cauliflower Curry Tips

Finely chop onions for best flavor. The finely chopped onions along with the canned diced tomatoes are crucial for creating the base sauce for this cauliflower curry. Many curry recipes will even recommend blending the onions and tomatoes in a food processor.
Don’t be overwhelmed with the amount of spices used. When you add the spices in, it will look like it’s too much, but I assure you that you’ll need it all to bring out the best curry flavor.
Fry the spices long enough until they become fragrant. This is essential to bringing out the best taste in all those spices you’re adding along with the red curry paste.
Make it more spicy by adding fresh chili when you sauté the ginger, garlic and onions. You can also double up on the red curry paste if you’d like.

Cauliflower Curry in the pot garnished with extra coconut milk drizzled on and fresh chopped cilantro, bowl of rice nearby.

What to Serve

Cauliflower curry is a full meal on it’s own, but it’s often served over rice or with bread. Check out my recommendations below.

Flatbread: I don’t have a naan recipe yet on my site, but this is pretty close to it if you’d like to try making your own homemade flatbread.
Yogurt Flatbread: This is similar to the flatbread recipe but actually easier and has yogurt in the recipe for a boost of protein.
Basmati Rice: This is what I served the cauliflower curry with in the photos. It’s sweet and fragrant and is just so tasty with curry.
Quinoa: If you’re looking for a low-carb option to serve with the cauliflower curry, just cook some quinoa on the side. Bonus points for the added protein to the meal!

Recipe Help & Common Questions

How to Store & Reheat Cauliflower Curry?

This curry will keep well in the fridge for up to 5 days in an airtight container. It will also freeze well, simply defrost it in the fridge and slowly reheat on the stove top.

How do I thicken my curry if it looks too runny?

If your curry is too runny, you can thicken it by simmering it uncovered to reduce the liquid. Or you can also dissolve a tablespoon of cornstarch in two tablespoons of cold water and stir it into the curry, letting it simmer for a few more minutes until it thickens.

Can I freeze any leftover curry?

Yes the curry freezes well. Just make sure to completely cool it before freezing it and keep in mind to leave some extra space in the freezer container since it’s going to expand when it freezes.

Spoon lifting up a bite of cauliflower curry.

More Curries & Stew Recipes:

If you try this Cauliflower Curry recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This cauliflower curry recipe was originally published on March 23, 2019 and has recently been updated with a more traditional style curry, new photos, tips, and step-by-step images to help make the recipe. If you loved the original recipe with chickpeas and sweet potatoes, you can still find it in the notes section of the recipe card below!

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