This Cauliflower Curry recipe checks all the boxes for the perfect dinner. It’s packed with flavor, made in just one pot, and ready in under 30 minutes. Simply combine steamed cauliflower and peas with creamy coconut milk, tomatoes, and lots of warm spices.
All you need is a scoop of white rice to make this cauliflower curry into a fabulous meal. I like to top it with a dollop of plain Greek yogurt and fresh parsley for a little extra flavor. And if you have some, a side of warm naan is always great with curry.
Tell Me About This Cauliflower Curry Recipe
- It’s an easy, beginner-friendly recipe with only a few steps.
- You probably have most of the ingredients on hand already.
- The recipe is very adaptable and great with extra veggies in it.
- You can make it in just one pot, which means easy clean-up.
- It’s gluten-free and vegan, and if you skip the peas it’s low-carb, too.
Key Ingredients & Recipe Tips
Cauliflower – I’m using steamed cauliflower to keep it a one-pot recipe. If you don’t have a steamer basket, you can use roasted cauliflower instead.
Veggies – Toss in as many as you’d like! I keep it simple with green peas but you can’t go wrong with spinach, red bell peppers, or sweet potatoes in curry.
Coconut milk – The fat in coconut milk makes the curry super creamy. Canned coconut milk is best because it’s richer and has more fat than the kind in a carton.
Spices – Make sure your spices are fresh! Otherwise, the curry can taste dull and not as flavorful. If you’re looking for a spicy cauliflower curry recipe, feel free to add some ground ginger or cayenne pepper to the mix.
The Easiest Way To Cut Cauliflower
Remove the green leaves and the stem from the bottom of the cauliflower.
Cut the whole head of cauliflower in half then cut each half into 2 wedges.
Carefully slice off the core and break the cauliflower into bite-sized florets.
How To Make Cauliflower Curry
First: Place 2 cups of water and a steamer basket in a large pot. Steam the cauliflower florets until they’re fork-tender, then drain the water and set them aside.
Then: In the same pot, warm the oil over medium heat and sauté the onions and garlic for a few minutes before adding in all of the curry spices.
Next: Stir until the onions and garlic are evenly coated in the spices. Heating the spices during this step will bring out more flavor.
Finally: Add the tomatoes, peas, coconut milk, and cauliflower to the pot. Let everything simmer for a few minutes before serving, and enjoy!
Want To Add Some Protein?
You can add just about anything to this cauliflower curry recipe and it’ll be awesome. Some of my favorite vegetarian options for extra protein are pan-fried tofu or a mix of chickpeas and lentils.
If you don’t need a meatless dish, add a few seared chicken thighs to the pan and let them simmer in the curry sauce until they’re nice and tender.
The slightly sweet flavor of the cauliflower also works perfectly in this bright coconut shrimp curry.
storage instructions
Let the leftovers cool and store them in an airtight container or freezer-safe container. From there, you can keep them in the fridge for up to 5 days or the freezer for up to 3 months. Just remember to leave room for the liquid to expand.
The best way to reheat this cauliflower curry recipe is to simmer it on the stovetop. Since it’s thick, you’ll need to stir it every now and then so it heats evenly. You can also pop it in the microwave with a splash of water to keep it from getting too thick.
Cauliflower Curry Recipe
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Ingredients
- 1 medium cauliflower head cut into florets
- 1 tablespoon vegetable or extra virgin olive oil
- 1 cup white onions chopped
- 3 cloves garlic minced
- 1 teaspoon cumin powder
- ¼ teaspoon ground coriander
- 4 teaspoons curry powder
- Salt and black pepper to taste
- 2 cups diced tomatoes with the juice from the can
- 2 cups green peas frozen or fresh, optional
- 1¾ cups coconut milk from a can not from a carton
Instructions
- In a large pot, add 2 cups of water, and place a steamer in the bottom.
- Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover the pot, and steam for about 6-8 minutes until tender.
- Remove the steamer basket and cauliflower from the pot, and let the cauliflower cool for 5 minutes. Set aside.
- Return the pot without the water to the stove, add the oil, and heat over medium heat.
- Add the onion and garlic, and sauté until the onions are tender, about 3-5 minutes.
- Add the cumin powder, coriander, curry powder, salt, and pepper. Stir to combine everything well.
- Add the tomatoes and green peas, and stir in the coconut milk. Bring to a simmer, and return the cauliflower to the pot.
- Cook everything together for 3-5 minutes before serving.
Tips
- When selecting cauliflower, choose one that feels firm and heavy for its size.
- You can buy pre-cut cauliflower florets to save time on prepping.
- Finely chopped onions will incorporate into the sauce better than large pieces.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Tricia says
I’d love to try this but I don’t have coconut milk….Can I skip or replace it with something else?
Olivia Ribas says
Sorry I’m not sure because I’ve never made this recipe without coconut milk.