Vegan Cauliflower Curry Recipe

Calendar icon Published: Feb 6th 2022 by Chigoziri Nwachuku
Clock icon Last updated: Dec 17th 2024
Read time: 2 mins
Cuisine:
Indian
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Aerial shot of Vegan Cauliflower Curry in a bowl with bowls of rice on the side

Cold winter evenings are the perfect time to have curries like this Vegan Cauliflower Curry. It's rich, warming, and has lots of coconut flavors. It's also packed with cauliflower. Cauliflower is rich in immune-boosting vitamin C, as well as vitamin K which helps your blood clot. It is also rich in antioxidants which protect your cells from inflammation. This curry is perfect served on basmati rice or warm naan bread.

#Diabetic Friendly #Gluten Free #Vegan #Vegetarian #Family Dinners #Healthy Dinners #Healthy Lunches #Vegetables #One Pot
Author: Chigoziri Nwachuku
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Serves
4 persons.

Ingredients

  • 1 tablespoon Olive Oil

  • 1 Onion, diced

  • 4 cloves Garlic, minced

  • 1 tablespoon Fresh Ginger, minced

  • 3 tablespoons Curry Powder

  • 1 teaspoon Turmeric

  • 1 teaspoon Salt

  • 1 teaspoon Pepper

  • 2 teaspoons Coconut Sugar

  • One (14 oz) can Diced Tomatoes

  • Three (14 oz) can Light Coconut Milk

  • 1 large head Cauliflower, cut into florets

  • Cilantro for garnish (Optional)

  • Lime Slices for garnish (Optional)

Instructions

In a large pot over medium heat, add olive oil and sauté the onions for 5 minutes.

Add the minced garlic and ginger in the pot, and sauté for 1 minute.

Then add the curry powder, turmeric, salt, pepper, coconut sugar, and tomatoes, and mix well.

Then add the light coconut milk, and bring to a boil. Reduce to a simmer and cook for 5 minutes while stirring frequently. 

Blend the curry mixture until smooth, using an immersion blender.

Add the cauliflower florets, and bring to a boil. Reduce to a simmer and cook for 15 minutes.

Ladle into bowls, garnishing with cilantro and lime slices (Optional). Best served with basmati rice or naan bread.

Nutrition Disclosure

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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