Cauliflower Curry

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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.

  • Author: Yumna Jawad
  • Posted:

Cauliflower Curry

When we lived in Jacksonville Florida, we had really close Indian friends who followed a vegan diet. My husband and I love Indian food, so we thought “hey, we totally scored in the friends department!!

The first time they invited us over for dinner, they made a rice dish with a stew and when I heard my friend describing it to me, 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 using vermicelli with the rice, they used Cumin seeds to make Jeera rice.

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That’s when I had the brilliant idea that if my kids can eat arabic stews, they should definitely try Indian stews. And so, my kids tried it that day and they loved it! It’s all in the name of raising non-picky eaters, you know?!

And my non-picky eaters love simple Indian dishes like this Cauliflower Potato Curry. And I’m happy because I never have to make something different for my kids to eat. Win/Win!

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

If you make this healthy-ish feelgood Cauliflower Curry recipe, please be sure to leave a comment and/or give this recipe a rating! 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!

For more similar dinner recipes:

5 from 2 votes
Final shot of the cauliflower curry served with rice on top
Cauliflower Curry
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

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.

Course: Main Course
Cuisine: Indian
Keyword: Cauliflower Curry, Vegan Curry
Servings: 8 servings
Calories: 252 kcal
Author: Yumna Jawad
Ingredients
Curry
  • 1 Tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1- inch fresh ginger peeled/finely grated
  • 2-3 Tbsp fresh cilantro chopped (plus more for garnish)
  • 1/2 large head of cauliflower cut into florets
  • 2-3 large sweet potatoes diced
  • 2 Tbsp red curry paste or substitute with just tomato paste
  • 1 Tbsp curry
  • 2 tsp turmeric
  • 1 1/2 tsp coriander
  • 1 1/2 tsp cumin
  • 1 28 oz can chopped tomatoes
  • 1 14 oz can chickpeas drained and rinsed
  • 1 14 oz can of coconut milk full fat or light
  • 2-3 cups water
Kale Chips
  • 1 bunch of fresh kale destemmed and torn into pieces
  • Olive oil
  • Sea Salt
Instructions
Curry
  1. Heat the oil in a large, heavy pot. Add the onions, garlic, ginger,and cilantro; and saute for 5-10 minutes until the onions are very soft and translucent.
  2. Add the cauliflower and sweet 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.
  3. Next, add the canned tomatoes with their juices, chickpeas, coconut milk and as much water as you'd like depending on the thickness preference. I usually do about 2 cups of water so that it covers the vegetables slightly.
  4. Bring to a boil, then turn the heat to low. Simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
  5. Serve over rice and garnish with kale chips if desired.
Kale Chips
  1. Preheat the oven to 275°F and line a baking sheet with parchment paper.
  2. Wash and dry the kale very thoroughly.
  3. Place the kale on the baking sheet, add the olive oil and sea salt and toss with your hands to coat.
  4. Arrange the kale on the baking sheet so they are not touching.
  5. Bake in the preheated oven for about 25-30 minutes until the kale is crispy.
Recipe Notes
  • Nutrition: The Nutrition label does not include the kale chips or rice. It is only for the curry.
  • How to Make Rice: For every cup of rice, use 1¾ cups of boiling water. Give it one stir, (don’t over stir to avoid making the rice sticky), then cover wtih a tight-fitting lid and simmer on the lowest heat setting for 15-20 minutes, depending on the quantity of rice. Remove from heat and allow the rice to steam in the pot for a few minutes, then fluff the rice with a fork.
  • Storage: Store any leftovers in tight-fitting container for up to 5 days.
  • Adaptation: Feel free to add other vegetables, or chicken, beef or seafood to the curry!
Nutrition Facts
Cauliflower Curry
Amount Per Serving (1 g)
Calories 252 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 11g 55%
Sodium 330mg 14%
Potassium 619mg 18%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Sugars 6g
Protein 6g 12%
Vitamin A 127%
Vitamin C 31.6%
Calcium 10%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.
This vegan Cauliflower Curry is the ultimate comfort dish made healthy - it's bursting with robust Indian spices and sweetened with coconut milk! | Vegan Curry | Chickpea Recipes | #vegan #chickpeas #curry #feelgoodfoodie

Comments

  • Reply
    Andree
    December 20, 2018 at 8:27 pm

    Hi:

    The recipe was very good — and full of healthy ingredients. most went back for seconds. thanks for sharing

    • Reply
      Yumna Jawad
      December 20, 2018 at 8:28 pm

      Thanks so much for your recipe review! I’m so glad everyone enjoyed it!!

  • Reply
    Emily Kemp
    August 20, 2018 at 7:04 am

    This looks so delicious and packed full of flavor!

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