Cauliflower Curry

4.99 from 697 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 697 votes
Servings 8 servings
Calories 271
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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 can chickpeas drained and rinsed
  • 14 ounces canned coconut milk full fat
  • 2 cups water
  • 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 along with 2 cups of water.
  • 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

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

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Indian
Course: Main Course

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Comments

    1. Sorry to hear this didn’t turn out as you expected. I prefer the consistency with 2 cups of water, but you can always use less if that is your preference.

  1. I discovered this recipe recently and decided to cook it this evening. It is absolutely stunning: perfect blend of curry spices and veggies. I only had about 2 cups of sweet potato chunks; therefore, I added a large carrot to supplement. I would have added carrots anyway because, well, because I add carrots to almost everything I cook. It’s finished simmering, and now I just need to make rice before dinner.

  2. This was as delicious as many others have said. I did a couple of things slightly differently which might have added a little extra to the flavour. One great tip I’ve borrowed from Thai dishes is to use all the coriander including the stem. I blitzed together garlic, fresh chillies, a whole bunch of coriander (including stem), and ginger to create a paste which I added in and cooked down once the onions were translucent. I also dry fried the spices and added some cardamon pods to the spice mix. Finally I roasted the cauliflower with some of the spice mix in the oven before adding it to give it a slightly charred flavour. Thanks for the recipe and can’t wait to eat the leftovers.

  3. I never rate recipes but I loved this one so much I wanted to tell the world about it. Thank you for such an easy, healthy, inexpensive and filling recipe! I followed the instructions but because we like things pretty spicy I added more some Chile powder and smoked paprika. Served over basmati rice and squeeze of lime. I am imagining the leftovers tomorrow will be even better!

    1. Thank you so much for letting me know! I really appreciate it. You’re so welcome! That’s perfect. Hope you enjoy!

  4. Hi – I LOVE Indian food – my dad is from India. This looks amazing, however I cannot stomach sweet potatoes…..can you suggest a suitable replacement? Maybe swede (rutabaga)? Thanks!!!

  5. Absolutely delicious. I added salt and a bit more cumin and coriander.
    I thought it sounded like too much curry however I ended up adding
    the suggested amount! I will serve this to company!!! Yum!

  6. Tried it once. Fabulous!

    I’m getting ready to make it again today.

    It’s wonderful to find a flavorful, low-fat recipe like this!

  7. Made this recipe today and it was amazing my family loved it and I’ll will be making it again and again thank Yumna for the recipe 😘

  8. I made this last night and was disappointed. In the reviews some remarked that the dish was not very flavorful so I increased the spices and doubled the red curry paste. Even that did not make the dish “sing.” Trying to decide how to salvage that big pot of food, after all the veggies were cooked, I pulled out all the solids and set them aside, then I reduced the liquid until I could draw a spoon across the bottom leaving an open trail. Finally, I put back all the solids in the pot with the reduced sauce. That helped a lot. I wonder if it was the canned red curry paste that was the problem. I’m used to making home made curry paste but thought I would try the canned for once to see how that worked.

    The other disappointing aspect of this recipe is the actual site itself. I cook using my iPad. The page kept jumping up and down, refusing to stay still. Then when I got the page to the correct part of the recipe again, the page would go blank for a few seconds. Very frustrating when in the midst of cooking. I thought perhaps I should make a file for it, copying the text and saving it but I figured I would not be making it again, not worth the effort to make a file for it.

    I hate to leave such a review but the whole experience was such a disappointment and took so much time, I felt I had to say something. I’m glad others seem to enjoy this dish.

    1. Thank you for the feedback! The red curry paste could’ve definitely made a difference. When you go to the recipe card, you can print out the recipe, so it’s easier to access while cooking.

  9. I don’t usually rate online recipes, mainly because I find myself having to add more spices, herbs etc. Generally, the original recipes aren’t that impressive.
    Enter this Curry.
    Its fantastic! Perfect flavour and texture. You can swap out veggies easily, I usually just use what I have avaliable. Its become a regular appearance on Saturday Curry night (we call it the fusion curry) Goes great with Naan and rice and I ALWAYS make enough for leftovers.

  10. I LOVE this recipe. I just made it for the second time tonight and omg yum. Comes together quickly, easy recipe that tastes amazing. Comfort in a bowl.

    1. Thanks for your reply. I used the Green Curry Paste and used Dry Hot Madras Curry for the other curry addition. It was delicious! Also I only used one regular/normal size can of tomatoes and it was fine. Just be careful of using too much water to start off. Better to add as you go along to get the consistency you like. Will definitely make this again. Have already shared it with my daughter.

  11. So tasty! I didn’t have sweet potato so I used potatoes. I know that they use a lot of potatoes in Indian vegetarian cooking. Of course sweet potatato has a nice color and I’ll buy some when I’m planning to cook this curry.

  12. This is an amazing recipe!! So simple too. We used frozen cut up sweet potato and it worked out wonderfully. We also added some fried red peppers for added heat. We will be making this again!

  13. Made this last night. This is now a keeper for us. We didn’t have red curry paste so we whipped up a small amount from a random recipe online with the ingredients we had on hand and added it to this recipe. We love this! Thank you so much.

  14. This was delicious! I omitted the sweet potato (husband’s not a fan) and cooked some green pepper shortly after the onions. I didn’t have curry paste so used an extra tbsp of curry powder and threw in a few mushrooms near the end. I only used a little extra water as I prefer a thicker curry. Will definitely be making this again, thank you!

  15. Made this last night and used potatoes instead of sweet potato. It was lovely and I will definitely be making it again. Love the combination of Thai red chili paste and the usual Indian curry spices.

  16. 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!

  17. So delicious! Even my picky teenager loves it. We’ve made it several times and honestly I think I could eat it every week, it’s that good.

  18. Just made your cauliflower curry and absolutely loved it ! Made black bean / quinoa burgers last night . So yummy !Thank you Yuma, for all these delicious vegetarian and vegan recipes !

  19. Made this tonight and it was delicious! It was super easy to make. Thank you for the recipe!

    1. You’re right, it’s a typo and should be 28 ounces of chopped tomatoes. If you used less, it’s definitely fine and you can always add some water to thin out the sauce if needed.

  20. Just made this recipe this evening and it’s amazing! I added 2 cups of frozen peas and threw in a block’s worth of cubed tofu for extra protein. It took much longer to cook down the cauliflower and potato (closer to an hour), but I think that’s an issue with my ancient stove 🙂 It was worth the wait! Thank you so much; this is definitely going to be one of my go-to meals from now on.

  21. Absolutely delicious. Plus you make lots so there’s leftovers to freeze! I feed a family of 5, half veggie and half meat eaters but this hits the spot for everybody!

  22. Have made this multiple times already and everyone loves it! Will definitely be one of my go-to dinners from now on😄👍🏼 Thank you ❤️

  23. I started looking through your other recipes after making this curry today. My husband just looked over my shoulder and said, “You can let her know I liked the curry.” So I will! I used only 1/3 of the coconut milk, to decrease the fat, and added a bit of lemon juice and liquid aminos (soy sauce substitute). It was soooo delicious. Thanks! We look forward to trying some other recipes from your site.

  24. In the North, this time of year means harvest and an abundance of cauliflower and potatoes at the farmer’s market. What a perfect recipe for a cold night after a snowfall. Better yet, I ended up making my own red curry paste (more our of necessity since I didn’t want to go to the store), so this recipe spurred a number of cooking adventures. Thanks for the inspiration. It’s a wonderful dish.

  25. Had planned to get an Indian takeaway this evening but our favourite place was unexpectedly closed. Rather than risk a different place I decided to make my own curry on the spur of the moment and opted for this great recipe – and I’m so pleased I did! The flavours come together so well, even though I didn’t have any curry paste. And, there’s more for tomorrow – yum yum! Thank you!

  26. Great recipe! It turned out more like a soup than I was hoping so next time I’ll do less liquid. Since it was soupy, I ended up going way left, and used my hand mixer to blend it to a smooth consistency. It’s delish!!

    1. So glad you liked it! I’m surprised it turned out more like a soup. Did you use coconut milk from a carton, which is thinner than the canned coconut milk? That is really the only liquid in the curry aside from the diced tomato liquid.

      1. Step 3 says in addition to 2 cups of water. Mine also came out soupy but it was so good I did not care 😀 Thank you so much for this recipe!

        1. You’re so right! That was a mistake and I’m so glad you pointed it out. I just deleted it. The water can evaporate more if you cook it longer without the pot cover, but I prefer it without the water for a more dense consistency.

  27. This recipe is over the top! I had my vegan friend over and she couldn’t get enough! I subbed frozen butternut squash cubes for the potatoes. I also added diced red pepper to the onions while they sautéed! Fabulous recipe!

    1. Yup that works! If there’s another type of milk or heavy cream that you can use, the creaminess is really good in this with the curry paste. Otherwise the chicken broth works well 🙂

  28. Made this last night, had the rest tonight and it was delicious. Many thanks for such a great recipe, it’s a definite keeper.

  29. Made this last night. We are big meat fans in our house and are trying to limit our intake. We decided we would eat no meat three days a week. I make curry for my husband all of the time, mostly with lamb or chicken. We love curry and other Indian foods. It means something to say that after eating this my husband said it is the best meal I have ever made for him.

  30. Easy to make. Enjoyed tasting all the ingredients together.
    This recipe is a keeper.
    Thanks for sharing!

    1. You can, just use tomato paste for the color and try to add curry powder and crushed red pepper instead.

  31. I tried your cauliflower curry, it was amazing! My husband absolutely loved it. I did not have any thai red curry paste so I added tomato sauce instead and dried basil. I also added the cilantro at the end instead of at the beginning to conserve the flavor better. I thought it turned out great!!

  32. Yes, but if you can add tomato paste or tomato sauce it will really help to create that sauce and color.

  33. Didnt have cauliflower so i used broccoli instead! Turned out yummy and amazing! Really recommend ?✅

  34. So I’m currently in the process of trying this recipe (it’s simmering), but after I followed the recipe I found the video and I notice that the recipe called for 2 cups of water in addition to the can of coconut milk. However, you didn’t add any water… yikes! I hope this doesn’t come out watery!

    1. Hello, it’s ok if you didn’t add the water it but it will just be super thick. Did you like it? You can still add water when you reheat it if you notice it too thick.

  35. This dish is full of flavor, variety of textures, and leaves you feeling satisfied!! Can’t wait to make it again.

  36. The best curry I’ve made. Great recipe. I baked my vegies and added some cubed summer squash before tossing them in the pot. Love it!

  37. LOVE this recipe!!! YUM!!! First curry I have ever made!!!
    Did you really mean this: “For a less spicy dish, substitute the red curry paste for tomato paste.”?

    1. Thanks so much! Glad you loved it! And yes, I think some people can’t handle the curry paste unfortunately. But then it really really takes away from the curry lol! I’m hoping no one tries that haha!

  38. Great recipe! I also doubled the curry paste and spices to ramp it up a bit more, also added the leftover veggies I had in my fridge, carrots, wombuk etc, also substituted stock instead of water. Plenty of coriander sprinkled on top and a dollop of natural yoghurt too. Yummmmm!!!

  39. I was surprised how much I liked this, especially the second day. Used equal amounts sweet potato and cauliflower, added a little cayenne pepper. A keeper!

  40. This cauliflower curry recipe was amazing!! Packed with great flavors from the spices and coconut milk! I’m a college student and your food recipes help me get thru the week without buying food from outside! So clean and healthy. Thank you for all that you do ??

    1. Thanks so much for your feedback! And I’m so happy to hear the recipes are helping you out while you’re in college. I gained so much weight in college eating dorm food, so I’m glad you’re being smart about it! Haha

  41. Sorry for duplicate post. I loved this recipe. I doubled most of the spices, and drained and cubed tofu, then baked it, and used it in place of chick peas. Used lots of fresh cilantro on top. Also squeezed in a lemon and used vegetable broth instead of water.

  42. Hi Elizabeth! Thanks so much for the feedback! I love the swaps you made and so glad you enjoyed it 🙂