Go Back
+ servings
Final shot of the cauliflower curry served with rice on top
Print Pin
5 from 706 votes

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.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 271kcal
Author Yumna Jawad


  • 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


  • 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


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.


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