Cauliflower Curry

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This cauliflower curry makes such a great weeknight dinner! It’s comforting, packed with protein and healthy vegetables, and it’s super easy to make. It’s vegan, gluten-free, and ready in just 40 minutes! 

a white bowl with cauliflower curry and rice on a marble countertop with cilantro on the side

Why This Recipe Works

I’m a big fan of curries! They’re super easy to make and you can use whatever vegetables you have on hand. It’s the ultimate meal for weeknights! 

For this recipe I chose a combination of cauliflower, peas, potatoes, chickpeas, and bell pepper. The peas and chickpeas provide this curry with a lot of protein, which makes it perfect for vegans and vegetarians. Cauliflower is a great source of nutrients and it’s pretty high in fiber. 

The bell pepper adds some nice crunch and lots of vitamins. And the potatoes make it super satisfying and filling. 

For the sauce I used a combination of coconut milk, red curry paste, cumin, and curry powder. Freshly squeezed lime juice perfectly completes the sauce. It’s super creamy and packed with eye-opening flavors! 

All in all, you need about 40 minutes to make this recipe from start to finish. But the active preparation time is much shorter. More like 10-15 minutes. 

The cauliflower curry is pretty mild, so it’s also perfect for kids or people who aren’t into spicy food. If you want it to be a bit spicier, you could add more red curry paste or red pepper flakes. 

Serve it over rice for a comforting, protein-packed, and filling meal for the whole family. 

What Goes Into This Recipe:

the ingredients for this recipe on a marble countertop with labels

  • Peas – I used frozen peas. 
  • Coconut Milk – use full-fat canned coconut milk. The recipe doesn’t work with the coconut milk that comes in a carton like almond milk as it’s too thin. 
  • Spices – I used curry powder, cumin, and vegetable broth powder (organic and low sodium).
  • Curry Paste – you need red curry paste for this recipe. Curry paste is not always vegan as some contain shrimp paste. Fortunately, there are many vegan ones. Just check the labels. 
  • Potatoes – I prefer Yukon Gold or Russet potatoes for curries. 
  • Rice – either use Basmati rice or brown rice. 

How To Make This Recipe

a collage of four step-by-step photos that show the preparation of this recipe

1./2. Step: Prepare the rice according to the instructions on the package. Chop the bell pepper into medium-sized pieces. Finely chop the onion and the garlic. 

3. Step: Cut the cauliflower into medium-sized florets. 

4. Step: Peel the potatoes and cut them into cubes.

a collage of four step-by-step photos that show the preparation of this recipe

5. Step: Heat some oil in a large pan and sauté the onion for 2-3 minutes.

6. Step: Then add the garlic and the ginger and cook for another minute.

7. Step: Then add the potatoes and cook for 3 more minutes. 

8. Step: Add the curry powder, the cumin, and the red curry paste and stir well. Cook for 1 more minute. 

a collage of four step-by-step photos that show the preparation of this recipe

9./10. Step: Then add the coconut milk, the vegetable broth, the bell pepper, the cauliflower, and the chickpeas and cook for 20 minutes. 

11. Step: Add the frozen peas and cook for another 5 minutes. 

12. Step: Season with salt, black pepper, and lime juice. Serve over the cooked rice and sprinkle with freshly chopped cilantro. 

Recipe Notes

  • Not all curry pastes are vegan as some contain shrimp paste. Fortunately, there are many vegan brands out there. So just check the labels. 
  • If you want to make the curry spicier, add some more curry paste and red pepper flakes. 
  • Serve it over cooked basmati rice or brown rice for a healthier version. 

FAQs:

How Long Does This Recipe Last? 

Stored in the fridge in an airtight container, this curry will last 4-5 days. 

Can I Freeze This Recipe? 

Yes, it freezes pretty well. Make sure to let it cool down completely before freezing it. 

You can freeze it for up to 3 months in freezer-friendly containers. 

Related Recipes:

  • Vegetable Curry with Sweet Potato and Spinach 
  • Easy Vegan Chickpea Curry with Potatoes 
  • Mango Curry with Black Rice 
  • Vegetable Korma 
  • Vegan Butter Chicken with Chickpeas and Cauliflower 

a close-up photo of cauliflower curry in a white bowl with cilantro sprinkled on top

I Love to Hear From You!

I hope you like this vegan cauliflower curry as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Print

Cauliflower Curry

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This cauliflower curry makes such a great weeknight dinner! It's comforting, packed with protein and healthy vegetables, and it's super easy to make. It's vegan, gluten-free, and ready in just 35 minutes! 
Course Entrée
Cuisine American
Diet Vegan, Vegetarian
Prep Time 8 minutes
Cook Time 32 minutes
Servings 4 servings
Calories 419kcal
Author Sina

Ingredients

  • 1-2 cups basmati rice or brown rice
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon finely chopped ginger
  • 17 oz potatoes
  • 1-2 teaspoons red curry paste
  • 1/2 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon vegetable broth powder
  • 1 can full-fat coconut milk
  • 1 head of cauliflower
  • 1 red bell pepper
  • 1 can chickpeas
  • 1 cup frozen peas
  • salt, to taste
  • black pepper, to taste
  • juice of 1 lime
  • 1/2 cup freshly chopped cilantro

Instructions

  • Prepare the rice according to the instructions on the package. Chop the bell pepper into medium-sized pieces. Finely chop the onion and the garlic. 
  • Cut the cauliflower into medium-sized florets. Peel the potatoes and cut them into cubes
  • Heat some oil in a large pan and sauté the onion for 2-3 minutes. Then add the garlic and the ginger and cook for another minute.
  • Then add the potatoes and cook for 3 more minutes. Add the curry powder, the cumin, and the red curry paste and stir well. Cook for 1 more minute. 
  • Then add the coconut milk, the vegetable broth, the bell pepper, the cauliflower, and the chickpeas and cook for 20 minutes. Add the frozen peas and cook for another 5 minutes. 
  • Season with salt, black pepper, and lime juice. Serve over the cooked rice and sprinkle with freshly chopped cilantro. 

Notes

  • Not all curry pastes are vegan as some contain shrimp paste. Fortunately, there are many vegan brands out there. So just check the labels. 
  • If you want to make the curry spicier, add some more curry paste and red pepper flakes. 
  • Serve it over cooked basmati rice or brown rice for a healthier version. 
  • Stored in the fridge in an airtight container, this curry will last 4-5 days.
  • This recipe freezes pretty well. Make sure to let it cool down completely before freezing it. You can freeze it for up to 3 months in freezer-friendly containers. 

Nutrition

Calories: 419kcal | Carbohydrates: 38g | Protein: 13g | Fat: 27g | Saturated Fat: 22g | Sodium: 378mg | Potassium: 1059mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1431IU | Vitamin C: 127mg | Calcium: 111mg | Iron: 5mg

The post Cauliflower Curry appeared first on Vegan Heaven.





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