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Coconut Cauliflower Curry
A rich coconut curry broth with onion, garlic, cauliflower, ginger, Indian spices in coconut milk. Flavorful vegan meal and you won’t even miss the meat!
Hello, 2020. I am so happy to see you and say goodbye to 2019. We experienced a lot of trials but also witnessed so many miracles and blessings this past year. I call it a year of growth!
One of the things I will be working on this year will be bringing more vegetables into my diet. This week I will be introducing flavorful bowls that are gluten-free and filled with veggies. Bowls are so popular right now and you can find them on almost every single restaurant menu.
This Coconut Cauliflower Curry uses cauliflower in place of chicken or even chickpeas. It is a flavor-packed vegan meal and you will forget you are eating vegetables.
What ingredients are in Coconut Cauliflower Curry Recipe?
The ingredients in this Indian Cauliflower Curry are coconut oil, onion, garlic, ginger, cauliflower, coconut milk, curry powder, turmeric, crushed tomatoes, and fresh lime juice. It is served on top of rice or with buttery naan bread.
This recipe is similar to my Coconut Chickpea Curry, if you want more healthy vegan recipes.
How to make Coconut Cauliflower Curry:
- Start by sautéing diced onion in coconut oil until softened. This may take about 8-10 minutes. Add diced ginger, garlic, and cauliflower and stir together. The cauliflower should be bite-size pieces. Make sure to cut off the ends of the cauliflower and use only the florets.
- Add coconut milk and crushed tomatoes. I prefer using full-fat canned coconut milk for maximum creaminess.
- Add Indian spices — curry powder and turmeric. Add salt and pepper to taste.
- Serve with sprinkle of fresh lime juice and on top of rice or naan bread.
I love to use my rice cooker to make cooking rice a breeze. You can find the rice cooker here.
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Coconut Cauliflower Curry
Equipment
Ingredients
- 1 Tablespoon Coconut Oil (or canola or olive oil)
- 1 large Onion (finely diced)
- 4 Garlic Cloves (finely minced)
- 1 medium knob Fresh Ginger (peeled, grated and minced)
- 1 head Cauliflower (cut stems off and use only florets, cut into bite-size pieces)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 to 1 1/2 Tablespoons Curry Powder
- 1/2 teaspoon Turmeric Powder
- (1) 14.5 ounce can Full-Fat Coconut Milk (canned)
- (1) 14.5 ounce can Crushed Tomatoes
- 1-2 fresh Limes (juiced)
- Fresh Cilantro (chopped)
- Basmati Rice or Naan Bread
Instructions
- Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 20-25 minutes.
- Remove from heat and sprinkle with lime juice. Serve with basmati rice or naan bread and sprinkle with fresh cilantro.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was sooooooo good and also very easy to make. I love to eat healthy as long as it isn’t bland and this is so packed with flavor! Definitely a keeper and will be a go too recipe.
I’m not even vegan but this was delish and I didn’t even miss the meat! YUMMMM!!
So, so very tasty!! It’s a keeper for sure! Thank you!
Sorry, forgot to rate it! This recipe is delish!!!
Mmmmm!!! Delish! I followed the advice of others above and added a T brown sugar to bring out the flavors. I added a can of chick peas (peeled them of course, lol)! Next time I may add some diced zucchini too! Delicious and versatile! Would be good with quinoa and/or barley too in place of rice. …next time! A lot of my family is going vegan and your recipes sure help us!! Thank you!
How much is a knob of ginger? When I think of a knob, I think of a lot, like 2 tablespoons or so.
First time making a curry. This was so delish. Spicy but not too spicy. Store didn’t not have full fat coconut milk but the Goya brand was very rich. I did add 1/2 tsp of garam Marsala. I also added bossy spinach & 1/2 can of chickpeas. My daughter & I loved it.
I can’t wait to try this!!
Easy, delicious, and immensely satisfying. Perfect for meatless Monday.
OMG… made this recipe tonight, and it was by far, “the easiest, yet tastiest recipe I’ve EVER made”!!! I will definitely be adding this to my collection of recipes ????… btw, I’m a beginner cook, so if I can make this anybody can!!! Thank you so much for this delightful recipe !!!
This recipe is a keeper! I only had a 28oz can of diced tomatoes, so I used half the can and gave it a quick puree with an immersion blender so that the curry would be smooth. Since the tomatoes had added salt, I reduced the salt to 1/4 tsp. I Microplaned the ginger and garlic into a small bowl and added dried chilies for extra spice since I didn’t have fresh chilies on hand. Once the curry reached the simmer step, I started cooking the basmati rice so that it would be done around the same time. I also threw in some frozen peas a couple minutes before the curry was done.