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Cauliflower Curry

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 400
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: 400

Ingredients

  • 1 Tbsp Olive oil
  • 1 Medium yellow onion, diced
  • 3 Cloves garlic, minced
  • 1 Tbsp Fresh ginger, minced
  • 3 Tbsp Yellow curry powder
  • 2 tsp Cinnamon
  • 2 tsp Cumin
  • 2 tsp Sea salt
  • 1 (14oz) Can diced tomatoes
  • 3 (14oz) Cans coconut milk, unsweetened
  • 1 Large head of cauliflower, cut into bite-sized florets
  • Cilantro (otpional)
  • Naan (optional)
  • Rice (optional)

Method

  1. In a 5-quart (or medium-sized stock pot) heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and ginger and continue sautéing until fragrant, about 1 minute.
  2. Stir in the curry powder, cinnamon, cumin, salt and tomatoes.
  3. Stir in coconut milk and bring the pot to a boil. Simmer for 5 minutes, stirring often.
  4. Use an immersion blender to blend the curry mixture until smooth. Alternatively, remove from heat, transfer the curry to a blender, blending until smooth.
  5. Return the pot to a boil and add the cauliflower florets. Simmer until the cauliflower is fork-tender, about 15 minutes.
  6. Serve over rice with with fresh cilantro and warm naan.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 400
  • Protein 6 g
  • Carbohydrates 20 g
  • Total Fat 36 g
  • Dietary Fiber 7 g
  • Cholesterol 0 mg
  • sodium 162 mg
  • Total Sugars 10 g

Cauliflower Curry

Questions & Reviews

Join the discussion below.

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  • Melissa

    Does the nutritional value include the rice?

    No

  • Sarah

    Any suggestions on how to up the spicyness level? Hot pepper? Cayenne pepper? I just feel like it needs heat

    I personally add cayenne!

  • Ben Wilenkin

    Hi. I was just wondering if I could halve this recipe as there are only two of us?

    Thanks
    Ben

    Yes!

  • Julie Schwegel

    If I’m adding potatoes ,chick peas, zuchinni and carrot to please my crowd when should I add ? Should I cook potatoes & carrots first ?

    We haven't tried it that way so it's hard to say exactly! You could cut them into small, uniform pieces and add them along with the cauliflower. If you're using canned chickpeas, you could add those right at the end. Potatoes you might want to boil first. Good luck! Let us know how it turns out!

  • Sasha

    Do you have a suggestion for a substitute for the canned tomatoes in this recipe (and other similar ones)? I am allergic to tomatoes (even small amounts make me sick), but they’re so often used to add flavor and acid to recipes like this. I’d love a recommendation!

    That's a tough one! You could try upping the other seasonings—especially the garlic and ginger. The flavor would certainly be different, but it might still be delicious. Let us know how it turns out!

  • 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!

  • Nelliest

    This is tasty but in my opinion needed more flavor so I added a serrano pepper and sambal. It didn't make it spicy/hot but added some needed zing. I also had baby spinach on hand so that went in as well. I'll definitely make this again as it was devoured.

    Glad you liked it! Way to spice up per your taste!

  • Pamela Miri

    This is the best cauliflower curry I've ever made & believe me I've made a few! I did half coconut milk amount & a bit of water. I added peas, coriander puree, garam masala & some chilli flakes. I also roast the cauliflower for ten minutes first. Divine.. Thank you ❤️

    Yay! So glad to hear! Love the additions!

  • Sylvie

    I decreased the curry powder and cinnamon amounts and it was still absolutely delicious. Hubby asked me to cook it again for dinner :)