Cauliflower Curry

4.99 from 708 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.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 271kcal

Author Yumna Jawad

Equipment

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 cauliflower cut into florets
3 cups sweet potatoes cubed and 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 coconut milk full fat
2 cups water
Lime wedges 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