Best Vegan Cauliflower Curry Recipe for Easy Weeknight Meals

Cauliflower curry is a vibrant, flavorful dish that perfectly showcases the versatility of this humble vegetable. If you’re looking for a warming, comforting vegan meal that’s packed with spices and wholesome ingredients, this vegan cauliflower curry recipe is just what you need.

With tender cauliflower florets swimming in a rich, creamy tomato and coconut sauce, every bite bursts with layers of aromatic Indian spices. It’s a perfect weeknight dinner that’s easy to prepare, nutritious, and sure to satisfy both vegans and non-vegans alike.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, this recipe will quickly become a favorite. Plus, it’s a wonderful way to get your family to enjoy more vegetables in a delicious, hearty form.

Serve it up with fluffy basmati rice or warm naan bread for a complete meal that feels indulgent but is completely plant-based.

Why You’ll Love This Recipe

This vegan cauliflower curry is a standout for many reasons. First, it’s incredibly easy to make with simple, accessible ingredients.

The use of coconut milk creates a creamy texture without any dairy, making it perfect for those avoiding animal products or lactose.

The combination of spices like turmeric, cumin, coriander, and garam masala gives the curry a deep, rich flavor profile that’s authentic yet approachable. This dish also lends itself well to customization; you can easily add other veggies like potatoes or peas, or adjust the heat to your liking.

Finally, it’s a nutritious meal, providing fiber, vitamins, and antioxidants from the cauliflower and spices. It’s a guilt-free comfort food that’s sure to brighten up any dinner table.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil or coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and black pepper, to taste
• 1/2 cup water or vegetable broth
• Fresh cilantro for garnish
• Juice of half a lemon

Equipment

• Large deep skillet or sauté pan
• Cutting board and knife
• Measuring spoons
• Wooden spoon or spatula
• Can opener
• Grater (for ginger)

Instructions

1. Prepare the cauliflower: Wash and cut the cauliflower into bite-sized florets. Set aside.
2. Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Toast the spices: Add turmeric, cumin, coriander, garam masala, and chili powder to the pan. Stir continuously for about 1 minute to toast the spices and release their aromas.
5. Add tomatoes: Pour in the diced tomatoes with their juices. Stir and let the mixture simmer for 5 minutes, allowing the tomatoes to break down.
6. Add cauliflower: Add the cauliflower florets to the skillet, stirring well to coat them with the spice and tomato mixture.
7. Add liquids: Pour in the coconut milk and water or vegetable broth. Stir to combine everything evenly.
8. Simmer: Cover the skillet and let the curry simmer gently over low heat for 15-20 minutes, or until the cauliflower is tender but still holds its shape. Stir occasionally to prevent sticking.
9. Season: Add salt and black pepper to taste. Squeeze in the lemon juice to brighten the flavors, and give the curry a final stir.
10. Garnish and serve: Sprinkle freshly chopped cilantro over the curry before serving. Enjoy hot with your favorite rice or bread.

Tips & Variations

For a thicker curry, simmer uncovered for the last 5 minutes to reduce the sauce.

Add other vegetables like peas, diced potatoes, or carrots to bulk up the curry.

If you prefer a spicier curry, increase the chili powder or add a chopped green chili.

For extra protein, toss in some cooked chickpeas or tofu cubes during the simmering stage.

Using fresh spices rather than pre-ground can make a noticeable difference in flavor. Toasting whole spices and grinding them just before cooking will elevate this dish to restaurant quality.

Nutrition Facts

Serving Suggestions

This vegan cauliflower curry pairs beautifully with steamed basmati rice or warm, fluffy naan bread to soak up the luscious sauce. For a lighter option, serve it alongside quinoa or millet.

To add more textures, consider a side of fresh cucumber raita made with vegan yogurt or a crisp green salad with lemon vinaigrette. For a heartier meal, serve the curry with roasted chickpeas or lentil dal.

If you’re interested in exploring more vegan recipes, check out our flavorful Jamaican Minced Beef Recipes or the deliciously sweet Leche De Pantera Recipe. For a fun vegan dessert, try the Julie Marie Eats Recipes.

Conclusion

This vegan cauliflower curry recipe is a fantastic addition to any home cook’s repertoire. It offers a delightful balance of spice, creaminess, and wholesome ingredients all in one pot.

The ease of preparation combined with the bold flavors makes it perfect for busy weeknights or meal prepping for the week ahead.

Not only is it healthy and satisfying, but it also invites creativity with different vegetables and protein add-ins. Whether you’re cooking for yourself, family, or friends, this dish will impress everyone at your table.

Enjoy the warmth and comfort of this curry, and don’t forget to explore our other vegan recipes to keep your meals exciting and delicious!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Cauliflower Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and creamy vegan cauliflower curry made with coconut milk and aromatic spices. Perfect for a comforting plant-based meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium cauliflower, cut into florets”, “1 tablespoon coconut oil”, “1 large onion, finely chopped”, “3 cloves garlic, minced”, “1 tablespoon fresh ginger, grated”, “2 teaspoons curry powder”, “1 teaspoon ground cumin”, “1 teaspoon turmeric powder”, “1 can (14 oz) coconut milk”, “1 can (14 oz) diced tomatoes”, “1 cup vegetable broth”, “Salt and pepper to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat coconut oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and ginger; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in curry powder, cumin, and turmeric; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add cauliflower florets and stir to coat with spices.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a simmer, cover, and cook for 20-25 minutes until cauliflower is tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh cilantro and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “7 g”, “fatContent”: “22 g”, “carbohydrateContent”: “22 g”}}