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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 Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 166 kcal
Course: Main Course , Dinner
Cuisine: Indian

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 (1-inch) thumb fresh ginger peeled and finely grated
  • ¼ cup cilantro chopped, plus more for garnish
  • 1 large head cauliflower cut into small florets
  • 2 tablespoons red curry paste
  • 2 tablespoons curry powder
  • 2 teaspoons Turmeric
  • 1 ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 (15-ounce) canned diced tomatoes
  • 1 (15-ounce) can full-fat coconut milk
  • 1 ½ cups water
  • basmati rice for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve over rice and garnish with cilantro, if desired.

Notes

  • Nutritional Label: This is for the curry only and does not include rice.
  • Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 5 days. You can also freeze the curry and it will keep for up to 3 months.
  • Original recipe:
  • 1 tablespoon olive oil1 onion chopped2 garlic cloves minced1 inch fresh ginger peeled/finely grated3 tablespoons fresh cilantro chopped (plus more for garnish)1 small head cauliflower cut into florets3 cups sweet potatoes cubed and peeled2 tablespoons red curry paste1 tablespoon curry2 teaspoons turmeric1 ½ teaspoon coriander1 ½ teaspoon cumin14 ounces canned chopped tomatoes14 ounces can chickpeas drained and rinsed14 ounces coconut milk full fat2 cups waterLime wedges for servingInstructionsHeat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.Serve over rice and garnish with cilantro and lime slices, if desired

Nutrition Information

Serving 2cups Calories 166kcal (8%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 10g (50%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Sodium 407mg (17%) Potassium 592mg (17%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 704IU (14%) Vitamin C 58mg (64%) Calcium 72mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 166

% Daily Value*

Serving 2cups
Calories 166kcal 8%
Carbohydrates 12g 4%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Sodium 407mg 17%
Potassium 592mg 13%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 704IU 14%
Vitamin C 58mg 64%
Calcium 72mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.