feelgoodfoodie.net
Cauliflower Curry
This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It's a healthy easy dinner idea.
Prep
20 min
Cook
45 min
Total
1h 5m
Serves
8
Instructions
- 01
Heat the olive oil in a large pot over medium heat. Add the onions and cook until they're soft and translucent, about 7 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
- 02
Add the cauliflower, red curry paste, curry powder, turmeric, cumin and salt and cook until the cauliflower is well coated with the curry paste and fragrant, about 5 more minutes.
- 03
Add the canned tomatoes with their juices, coconut milk and water. Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower is fork tender and the sauce thickens.
- 04
Serve over rice and garnish with cilantro, if desired.
Nutrition
per serving · 2 cups
- Calories
- 166
- Protein
- 4g
- Carbs
- 12g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 4g
- Sat. fat
- 10g
- Sodium
- 407mg
Variations & swaps
Popular Curry Variations to Try
- Sweet Potatoes: To bulk up the cauliflower curry, I will often add some chopped sweet potatoes to the recipe. I recommend one or two sweet potatoes cut into 1/2-inch cubes and you can add them to the pot when you add the cauliflower.
- Green Peas: Another great way to bulk up the curry and even add some protein is to add green peas. If you use frozen green peas or even canned green peas you you can just add them towards to the last 5-10 minutes of the cooking time so they stay bright green in the curry.
- Chickpeas: I love the combination of cauliflower and chickpeas and the older variation of this recipe used chickpeas until I decided to simplify the ingredient list (I’m trying to keep them around 10 so it doesn’t feel daunting!) I definitely recommend still adding them though and they can go in with the canned coconut milk and canned tomatoes.
- Leafy greens: This cauliflower curry would be so good with spinach or kale. Like the green peas, I recommend adding them towards the last 5-10 minutes of cooking so they can soften without completely wilting down.
- Lentils: I haven’t tried making this curry with cauliflower and lentils but you can use green or red lentils here. I would try ½ a cup of lentils when you add the cauliflower, and add an extra ½ cup of water
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