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Cauliflower Curry

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  35 min
  • Calories: 283
creamy Indian cauliflower curry with rice and torn naan in a large serving bowl

Easy, rich, creamy and warmly-spiced this 30-minute vegan cauliflower-loaded coconut curry redefines comfort food.

Creamy Cauliflower Coconut Curry.

We are huge fans of curry. Curry Meatballs, Pumpkin Curry, Chicken Curry ...give us all the curries! As of late though, the curry dish that has our curry-crazed hearts is curried cauliflower. This recipe brings two things that we love together and makes for one incredible meal.

creamy vegan cauliflower curry with white rice and torn naan in a serving bowl

A Cauliflower Curry Star Was Born.

The roots of this recipe began when we decided to start cutting back on our meat intake by incorporating at least one meatless dinner a week in our homes. As we racked our brains for dinner ideas, a good vegan curry recipe was the first thing to come to mind for many reasons:

  • Our families love curry.
  • It can be cooked in one pot, seriously saving on time and clean up.
  • The creamy coconut curry sauce is so loaded with flavor you really won’t miss the meat.
  • Did we mention it can be cooked in one pot?
  • So, now that you know the “why” on this vegetarian wonder of a dish, let’s move on to the “how."
Ingredients laid out for vegetarian cauliflower curry; cauliflower, coconut milk, ginger, garlic, turmeric, tomatoes

How Do You Make Homemade Curry?

There are several approaches to making curry depending on what part of the world your curry is coming from. However, every good curry has something in common: a proper base layer of flavor that is created through rich and fragrant spices.

This curry begins with onions, fresh garlic, and fresh ginger. Big flavor at the get-go! Because this curry is Indian-inspired, we used the following spices to layer rich flavor into the dish:

  • Cumin
  • Cinnamon
  • Yellow curry powder

If you wanted to up the spice ante of this dish, you could also add:

  • Garam masala
  • Allspice
  • Coriander
  • Cardamom

Once the base is finished, we add tomatoes and coconut milk and blend until smooth. At this point you may be tempted to drink the mixture with a straw, but be strong and resist! It just gets better from here.

Indian style curry spices with tomatoes and coconut milk in a large pot
coconut curry with raw cauliflower in a pot

What Goes Into Vegetarian Curry?

We’ve kept this recipe simple by only using cauliflower—we love a short ingredient list—but there are many other incredible vegetables you can add if you’re feeling wild! Coconut curry is super versatile. If you aren’t going meatless, a cup or two of shredded chicken is wonderful. Potatoes are a classic ingredient in Indian coconut curry, and would be delicious in this curry.

Some of Our Favorite Curry Add-Ins:

  • Peas
  • Chickpeas
  • Broccoli
  • Carrots
  • Potatoes
Indian style curry in a pot
Creamy cauliflower curry in a pot

Is Curry Healthy?

Because we’ve chosen to use coconut milk as the base for this curry, the dish is high in fat, but it also has very few carbs. That being said, depending on what you’re going for it can be very healthy because the fats from coconut milk are the good ones that your body needs. It’s Keto and Whole30 friendly, but if those diets aren’t your bag have no fear because it’s just down right delicious anyway.

Indian style cauliflower curry on white rice in a large serving bowl

What You Should Serve with Cauliflower Curry:

This warming, creamy, cauliflower-laden coconut curry comes together in under 30 minutes and it’s certainly satisfying enough to stand on its own, but a scoop of white rice and a warm piece of naan with a sprinkle of fresh cilantro are a welcome addition.

More Favorite Vegetarian Dinners:

Indian style cauliflower curry on rice served with torn naan

Everything Tastes Better When You Share!

When this cauliflower curry makes it to your dinner table, be sure to post a pic to Instagram and tag @themodernproper and #themodernproper. We’d love to see how it turned out and fully expect to hear how much you loved it!

Cauliflower Curry

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  35 min
  • Calories: 283

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons yellow curry powder
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons sea salt
  • ⅛ teaspoon cayenne pepper
  • 1 (14-ounce) can diced tomatoes
  • 3 (14-ounce) cans coconut milk or unsweetened coconut cream
  • 1 large head of cauliflower, cut into florets
  • Cooked rice, for serving (optional)
  • Minced cilantro, for serving (optional)
  • Warmed naan, for serving (optional)

Method

  1. Heat olive oil in a medium pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  2. Add in curry powder, cinnamon, cumin, 1½ teaspoons salt, cayenne and diced tomatoes and stir until combined. Increase the heat to high and stir in the coconut milk. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

  3. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.)

  4. Bring the curry to a boil over high heat. Add the cauliflower, return the heat to low, and simmer until fork tender, about 15 minutes. Season to taste with remaining salt

  5. Serve over rice with cilantro and naan.

Nutrition Info

  • Per Serving
  • Amount
  • Calories283
  • Protein4 g
  • Carbohydrates18 g
  • Total Fat23 g
  • Dietary Fiber6 g
  • Cholesterol0 mg
  • sodium890 mg
  • Total Sugars8 g

Cauliflower Curry

Questions & Reviews

Join the discussion below.

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  • Alaine Fergusson

    Can you use veggie broth and only one can of coconut milk instead of three?

    It would be a thick creamy curry without the coconut milk.

  • sazzad

    Can coconut milk be omitted in this recipe?

    Unfortunately not.

  • Lily Forrester

    Do i boils my cauliflower in my curry sauce or in water?

    The cauliflower will cook in the curry sauce. Hope you enjoy Lily!

  • Cathie Lloyd

    Can you use regular cream in this recipe instead of coconut cream?

    We wouldn't recommend that in this one.

  • Kristine Baez

    What's the serving size/amount?

    We don't currently have yield. But this recipe serves 6. so 1/6 of the entire curry would be a serving.

  • sazzad

    this recipe is so good

    Thank you! Glad you loved it!

  • Jessica

    I made this today, topped with roasted almond. What a great recipe! Thanks for sharing.

    Thanks Jessica, so glad you loved it!

  • Susan Barrett

    This was delicious and simple to make. My family loved it!
    Glad I found your website. I'm going to explore more of your recipes.

    Thank you Susan! We are so happy the family enjoyed it. We are so happy you found us and can't wait to hear what else you make!

  • Judy T

    This was absolutely delicious! I added the additional spices you suggested (I didn’t have Garam masala) and put some slits in a jalapeño pepper and threw that in the pot. I also had vegetables to use up so I added broccoli, kale, potato, green peas and a can of chick peas. This was a very hearty and delicious vegetarian meal. I saved the recipe in my favorites and will definitely make again. Thanks for sharing.

    Wonderful!

  • Sara Johnson

    So good! Added some cayenne for a little bit of a kick. Definitely a new go-to recipe. Loved by vegetarians and meat-eaters alike.

    Thank you Sara! We are so happy to hear it's a new go-to!