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This easy cauliflower curry recipe is one for the ages! The coconut-creamy sauce is to die for and the total time to make it is just around 30 minutes! Definitely add this one to your lineup!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This cauliflower curry with coconut milk is perfect for all year round. The rich flavours and creamy texture will make it a new favourite. It is everything you want in a curry, with fewer calories because you replace the meat with cauliflower. Plus, it’s a one-pot dish! Can’t beat that!
Plus it is both vegan and gluten-free, perfect for so many diets.
Ingredients to make Cauliflower Curry
- Cauliflower – is the hero ingredient in this meal.
- Olive Oil – is used to cook up the ingredients and add flavour.
- Cumin Seeds – are a warming spice with an earthy tone.
- Mustard Seeds – bring a bitter and spicy taste to the curry.
- Onions – give a great umami flavour.
- Garlic Cloves – are a go-to savoury dish addition.
- Ginger – is both spicy and citrusy, while also being sweet.
- Curry Powder – I use a mild curry, but pick what suits your tastes best.
- Chili Powder – is a great blend of spices that can add some more heat.
- Can of Chopped Tomatoes – add flavour and texture to this dish.
- Full Fat Coconut Milk – bring in a creaminess along with a sweet taste.
- Salt and Pepper – help to bring out all of the other flavours.
- Cooked Rice – Basmati rice is the most recommended rice for curry.
See recipe card for full information on ingredients and quantities.
Substitutions
- Spices – Feel free to use your favourite spices in this recipe. Some other options to try may be turmeric, garam masala, or curry leaves.
- Veggies – There aren’t many veggies in this recipe, but you can add others such as green peas, sweet potatoes, broccoli, or peppers.
Variations
- Spicy – For a spicier curry, use a hotter curry powder and add cayenne pepper.
- Deluxe – If you want a fancy bowl of curry, squeeze a bit of lime juice or lemon juice, and top with some parsley.
- Kid friendly – This is a great dish for kids, but you may need to cut down the spice level depending on what your kids can tolerate.
How to make Cauliflower Curry
Step 1: First, separate the cauliflower into florets. Rinse the cauliflower well under running water and set it aside. Chop the onions, grate the ginger, and finely chop the garlic cloves.
Step 2: Then, heat olive oil in a saucepot over medium-high heat. Add cumin and mustard seeds. Cook until they start to pop.
Step 3: When they pop, add onions. Cook the onions for 5 minutes, stirring.
Step 5: Add a can of chopped tomatoes and coconut milk and stir well. Add cauliflower florets and bring to a boil. Reduce heat and simmer for 15 minutes or until the cauliflower is crisp tender.
Step 4: Then, add garlic, ginger, curry powder, and chili powder. Cook until fragrant.
Hint: To save a little on cooking time, cook cauliflower in the oven or air fryer while you prep the sauce, then toss with the curry sauce.
Leftovers
Keep leftover curry in the fridge for up to three days in an airtight container. Reheat in the microwave or in a saucepan.
Recipe FAQs
One easy way to reduce the heat is to cut down or eliminate the spices that bring the heat – cumin, chili powder, spicy curry, etc. Another thing you can do is add more coconut milk to balance out the flavours better.
Rice is a go-to classic. Naan bread or a side salad are some other great options.
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Rate it…
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Cauliflower Curry
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 chili powder
- 400 g can of chopped tomatoes
- 400 ml can of full-fat coconut milk
- cooked rice to serve, (optional)
Instructions
- First, separate the cauliflower into florets. Rinse the cauliflower well under running water and set it aside. Chop the onions, grate the ginger, and finely chop the garlic cloves.
- Then, heat olive oil in a saucepot over medium-high heat. Add cumin and mustard seeds. Cook until they start to pop.
- When they pop, add onions. Cook the onions for 5 minutes, stirring.
- Then, add garlic, ginger, curry powder, and chili powder. Cook until fragrant.
- Add a can of chopped tomatoes, coconut milk and stir well. Add cauliflower florets and bring to a boil. Reduce heat and simmer for 15 minutes or until the cauliflower is crisp tender.
- Serve with rice on the side and garnished with coriander.
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 🙂