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This Cauliflower Curry simmers tender cauliflower florets in a creamy coconut milk and tomato sauce with ginger, garlic, cumin and mustard seeds. It is made in one pot, ready in 35 minutes and serves 4. Love a cosy veg curry? My Potato Curry is another family favourite.
Cauliflower Curry at a Glance
James's tipLet the cumin and mustard seeds pop in the hot oil before the onions go in. It takes a minute and gives the whole curry its flavour.
Key ingredients
- Cauliflower
- Coconut milk
- Chopped tomatoes
- Curry powder
Why you'll love it
- About 336 kcal and 9g fibre a portion
- One pot, on the table in 35 minutes
- Mild and creamy, easy to make hotter
Quick summary
Cumin and mustard seeds sizzle in olive oil, then onions, garlic, ginger and curry powder go in, followed by chopped tomatoes, coconut milk and cauliflower florets. It simmers for 15 minutes, serves 4 and is about 336 kcal a portion.
Table of Contents
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Why this recipe works
This cauliflower curry with coconut milk is one of my favourite autumn and winter dinners, when cauliflower is at its best. The sauce is rich and creamy, the spices are warming rather than fiery, and it all cooks in one pot. If you like it, my Vegetable Curry is even quicker.
Serve it with fluffy basmati rice or warm naan to scoop up every last drop of the sauce.
Ingredients to make Cauliflower Curry
- Cauliflower: One medium head, cut into bite size florets. Any spare florets make my Cauliflower Soup.
- Olive Oil: For frying the seeds and softening the onions.
- Cumin Seeds: Warm and earthy. They sizzle in the oil first to release their flavour.
- Mustard Seeds: Black or brown both work. They pop in the hot oil and add a gentle, nutty warmth.
- Onions: Two, chopped and softened for 5 minutes to give the sauce a sweet base.
- Garlic Cloves: Three, finely chopped.
- Fresh Ginger: A thumb sized piece (about 1 inch), grated, for a warm, zingy note.
- Curry Powder: I use mild. Medium or hot works if you like more heat.
- Chilli Powder: One teaspoon gives a gentle warmth. Add more to taste.
- Chopped Tomatoes: A 400g tin gives the sauce body and a little acidity.
- Full Fat Coconut Milk: A 400ml tin makes the sauce rich and creamy. Use any spare tins in my Coconut Dhal.
- Salt and Pepper: Season to taste at the end.
- Cooked Rice: Optional. Basmati is my favourite with curry.
See recipe card for full information on ingredients and quantities.
Substitutions
- Spices: Add a little turmeric or garam masala with the curry powder, or a few curry leaves with the mustard seeds.
- More Veg: Add peas, diced sweet potato, broccoli, peppers or a couple of handfuls of spinach. Sweet potato goes in with the cauliflower, peas for the last 5 minutes, and spinach right at the end, just until it wilts. For a sweet potato version, try my Sweet Potato and Chickpea Curry.
- Coconut Milk: Light coconut milk works too, with a thinner sauce (about 245 kcal a portion).
Variations
- Spicy: Use hot curry powder, add a pinch of cayenne or stir in a sliced fresh green chilli with the garlic.
- Deluxe: Finish with a squeeze of lime juice, a handful of chopped coriander and a spoonful of coconut yoghurt.
- Kid Friendly: Leave out the chilli powder and use mild curry powder. Serve the rice on the side.
- Roasted Cauliflower: Toss the florets in a little oil and roast at 200°C fan (220°C conventional, gas 7) for 20 to 25 minutes, then stir them into the sauce for the last 5 minutes.
- Cauliflower and Chickpea: Add a drained tin of chickpeas with the cauliflower. For a speedy chickpea curry, try my 10 Minute Chickpea And Spinach Curry.
- Cauliflower and Potato: Add 2 diced potatoes with the cauliflower and simmer for 5 to 10 minutes longer, until tender.
- Prawns: Stir in raw king prawns for the last 3 to 4 minutes, until pink all the way through. Or try my Prawn Curry.
How to make Cauliflower Curry
Step 1: Cut the cauliflower into bite size florets, rinse and set aside. Chop the onions, grate the ginger and finely chop the garlic.
Step 2: Heat the olive oil in a large pan over a medium high heat. Add the cumin and mustard seeds and cook until they start to pop, about 1 minute.
Step 3: Add the onions and cook for 5 minutes, stirring, until soft.
Step 4: Add the garlic, ginger, curry powder and chilli powder and cook for 1 minute, until fragrant.
Step 5: Stir in the chopped tomatoes and coconut milk, add the cauliflower florets and bring to the boil. Reduce the heat and simmer for 15 minutes, until the cauliflower is just tender. Season with salt and pepper and serve with rice and a sprinkle of fresh coriander.
Hint: For a roasted flavour, cook the florets in the oven or air fryer while the sauce simmers, then stir them through. My Air Fryer Cauliflower has the timings.
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Store the curry separately from any rice. Reheat once, in a pan over a gentle heat or in the microwave, with a splash of water to loosen the sauce, until piping hot all the way through. To freeze, portion it into containers and freeze for up to 3 months, then defrost in the fridge overnight. Leftovers spooned over an Air Fryer Jacket Potato make a great lunch.
Recipe FAQs
No need. Raw florets simmer in the sauce and are tender in about 15 minutes. For a deeper, nuttier flavour, roast them first at 200°C fan (220°C conventional, gas 7) for 20 to 25 minutes, then stir them into the sauce.
Let the cumin and mustard seeds pop in the hot oil, soften the onions properly, then cook the garlic, ginger and spices until fragrant before the tomatoes go in. Season with salt at the end and finish with lime juice and fresh coriander.
Yes. Add it straight from frozen and simmer for about 5 minutes longer, until it is tender all the way through.
Use mild curry powder and leave out the chilli powder. A little extra coconut milk at the end softens the heat too.
Basmati rice is a classic. My Best Gluten Free Naan Bread is perfect for mopping up the sauce, and a crisp side salad or a spoonful of coconut yoghurt works well too.
Yes. Cool it, portion it into airtight containers and freeze for up to 3 months. Defrost in the fridge overnight, then reheat once until piping hot. The cauliflower softens a little after freezing.
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Cauliflower Curry
Equipment
Ingredients
- 1 medium cauliflower
- 2 tbsp olive oil
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- 2 medium onions, chopped
- 3 garlic cloves, finely chopped
- 1 inch fresh ginger, grated
- 2 tbsp curry powder, (I use mild)
- 1 tsp chilli powder
- 400 g can of chopped tomatoes
- 400 ml can of full-fat coconut milk
- cooked rice to serve, (optional)
Instructions
- Cut the cauliflower into bite size florets, rinse and set aside. Chop the onions, grate the ginger and finely chop the garlic.
- Heat the olive oil in a large pan over a medium high heat. Add the cumin and mustard seeds and cook until they start to pop, about 1 minute.
- Add the onions and cook for 5 minutes, stirring, until soft.
- Add the garlic, ginger, curry powder and chilli powder and cook for 1 minute, until fragrant.
- Stir in the chopped tomatoes and coconut milk, add the cauliflower florets and bring to the boil. Reduce the heat and simmer for 15 minutes, until the cauliflower is just tender. Season with salt and pepper.
- Serve with rice and a sprinkle of fresh coriander, if you like.
Notes
Nutrition
The cauliflower curry recipe was delicious…will be keeping this as it is so quick to make…..my daughter loved it…TY…
Thanks so much Evelyn. Really pleased you both loved it.
The cauliflower curry was so delicious. Very easy to make. I really enjoyed it😍xx
Thanks so much Kay 🙂
I am responsible for preparing a weekly meal for 100+ people who are homeless.
A number of my guests are vegetarian for a variety of reasons and I am so glad I discovered your site. The food is amazing and the recipes are easy to prepare.
I made Cauliflower Curry for 28 servings and it was a hit as have your other recipes that I have used.
Thank you!
Wendy
Absolutely love this Wendy 🙂
Excellent curry, I used medium hot curry powder. Meat eating hubby said cauliflower is a great substitute for chicken…
The curry was absolutely delicious. I will be sure to use other meat or vegetables with this curry sauce. Really good and one to definitely save
Thanks so much Barbara 🙂
Lovely curry, didn’t take too long to make. I’ll add a little extra chilli next time I make it though as it was a little bit too mild for me but perfect for someone that isn’t great with spice.
Glad you enjoyed it 🙂
10/10 for ease and flavour. Thanks James
Thanks Holly 🙂
I have been trying quite a few recipes and my husband and I love them. The sweet potato and bean stew so tasty. We have soup at least twice a week and use many of the soup recipes. Peanut butter curry is a firm favourite. In fact all the recipes we have tried are nutritious and taste delicious. We definitely get our 5 a day and love the variety. I’m so glad we found James Wythe’s site and his delicious healthy recioes
Thanks Sue 🙂