Cauliflower Curry

5 from 199 votes

This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It's a healthy easy dinner idea.

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This delicious Indian Cauliflower Curry is vegan, low calorie and packed full of flavor. Easy to make and mild in spice, this curry is a well balanced and healthy meal that’s perfect for the whole family. And best part is that you can get creative with the ingredients and swap based on availability.

Close up of final cauliflower curry served with rice, cilantro and slices of lime

When I was first introduced to curries, I realized it was essentially the exact same way I make my Arabic stews but with slightly different spices. Even the rice that went with the stew was pretty similar but instead of vermicelli with the rice, its cumin with the rice seeds to make Jeera rice.

This curry is a great healthy weeknight meal packed with nutrient dense ingredients like cauliflower and tomatoes; and it’s low in calories and fat. It’s a well balanced meal with fresh veggies and legumes – a protein-rich tasty meat free meal.

How to make cauliflower curry

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.

Collage of two images showing onions and garlic getting sauteed on left and adding cilantro on the right

Add the cauliflower and sweet potatoes or white potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and spices and the dish becomes very fragrant.

Collage of two images showing the vegetables in a skillet before and after the spices are added

Next, add the canned tomatoes with their juices, chickpeas or peas, coconut milk along with 2 cups of water so that it covers the vegetables slightly. Keep in mind that it will thicken as it simmers.

Bring to a boil, then turn the heat to low and simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the liquid reduces by half.

Collage of two images showing the sauteed cauliflower before and after the sauce is added

The end result is a fragrant rich curry recipe that’s sweet, savory and full tender vegetables. This may not be an authentic curry dish but it’s the way I learned to make it from my friends and it’s easy, and flavorful!

Tips to make Indian cauliflower curry

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

What herbs and spices are used in an Indian curry?

This curry contains an herb and spice mix that is often used in Indian cuisine and it gives it a wonderful aroma and flavor. You will need:

  • ginger
  • cilantro
  • curry powder
  • turmeric
  • coriander
  • cumin

How long does a vegan curry last?

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

What variations can I make to this cauliflower curry recipe?

This curry recipe makes a great base and you can easily add in your favorite veggies, eggplant, tomatoes and peas will all work really well. You can also add chicken, fish or meat to this dish if you wish. I prefer to use full fat coconut milk in this recipe, but you can use lite.

Final shot of the cauliflower curry served with rice on top

For more similar dinner recipes:

If you’ve tried this healthy-ish feel good Cauliflower Curry recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Cauliflower Curry

This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It’s a healthy easy dinner idea.
5 from 199 votes
Servings 8 servings
Course Main Course
Calories 271
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 inch fresh ginger peeled/finely grated
  • 3 tablespoons fresh cilantro chopped (plus more for garnish)
  • 1 small head of cauliflower cut into florets
  • 3 cups cubed sweet potatoes peeled
  • 2 tablespoons red curry paste
  • 1 tablespoon curry
  • 2 teaspoons turmeric
  • 1 ½ teaspoon coriander
  • 1 ½ teaspoon cumin
  • 14 ounces canned chopped tomatoes
  • 14 ounces canned chickpeas drained and rinsed
  • 14 ounces canned coconut milk full fat
  • Lime slices for serving

Instructions

  • Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
  • Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
  • Next, add the canned tomatoes with their juices, chickpeas and coconut milk.
  • Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
  • Serve over rice and garnish with cilantro and lime slices, if desired

Notes

Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 5 days. You can also freeze the curry and it will keep for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of diced tomatoes, you can use fresh tomatoes, crushed tomatoes or just tomato paste
  • Instead of canned coconut milk, you can use any type of milk or half and half.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

Serving: 1g, Calories: 271kcal, Carbohydrates: 29g, Protein: 8g, Fat: 16g, Saturated Fat: 11g, Sodium: 319mg, Potassium: 968mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1020IU, Vitamin C: 56mg, Calcium: 111mg, Iron: 6mg

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Close up of final cauliflower curry served with rice, cilantro and slices of lime

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Comments

  1. Is the red curry paste the Thai style? I want to make this tonight and I’m not sure if there is another type of paste I should be using. Thank you!

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