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Creamy Vegan Cauliflower Curry with Coconut Milk
Vegan curry with cauliflower is a soulful twist on Indian and Caribbean flavors, slow-simmered in a fragrant curry sauce with full fat coconut milk, bell peppers, and onions. Cooked in about 30–35 minutes, the cauliflower absorbs the spices, creating a creamy, tender texture while retaining a slight bite—perfect for a cozy weeknight dinner or a soul-satisfying lunch.
Prep
5 min
Cook
30 min
Total
35 min
Serves
4
Instructions
- 01
Mix all ingredients in a mixing bowl and set aside
- 02
Heat skillet on medium-high heat and add coconut oil.
- 03
Sauté onions for 2-3 minutes until they brown a little and become translucent.
- 04
Add the garlic and ginger with a 1/3 the spice mix. Mix well and sauce 30-60 seconds.
- 05
Add the habanero, then the thyme, bay leaf and tomatoes with their juices. Add another 1/3 spice mix and mix well. Cook about 2-3 minutes to reduce the juices from the tomatoes.
- 06
Add coconut milk. Let cook 2-3 minutes.
- 07
Add cauliflower and let simmer until preferred tenderness 15-20 minutes. Start using the fork test after about 10 minutes of cooking. Add the remaining spice mix about halfway.
- 08
Finish the cauliflower by grating some of the zest into the finished dish.
- 09
Serve over rice with fresh parsley or cilantro and some lime juice.
Nutrition
per serving · 1 serving
- Calories
- 366
- Protein
- 7g
- Carbs
- 24g
- Fat
- 30g
- Fiber
- 8g
- Sugar
- 11g
- Sat. fat
- 26g
- Sodium
- 1378mg
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