Final shot of the cauliflower curry served with rice on top

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 6 votes
Print Pin
Course: Main Course
Cuisine: Indian
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8 servings
Calories: 252kcal
Author: Yumna Jawad



  • 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



  • 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.
  • 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.
  • 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.
  • Bring to a boil, then turn the heat to low. Simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
  • Serve over rice and garnish with cilantro, if desired


  • 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!


Serving: 1g | Calories: 252kcal | Carbohydrates: 24g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Sodium: 330mg | Potassium: 619mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6350IU | Vitamin C: 26.1mg | Calcium: 100mg | Iron: 3.5mg