Back
Coconut Cauliflower Curry
4.9 from 42 votes

Coconut Cauliflower Curry

Coconut Cauliflower Curry A rich coconut curry broth with onion, garlic, cauliflower, ginger, Indian spices in coconut milk. Flavorful vegan meal and you won’t even miss the meat! 

Prep Time
10 mins
Cook Time
25 mins
Course: Dinner
Cuisine: Indian

Ingredients

  • 1 Tablespoon coconut oil (or canola or olive oil)
  • 1 large onion (finely diced)
  • 4 garlic finely minced, cloves
  • 1 medium knob ginger peeled, grated and minced, fresh
  • 1 head cauliflower (cut stems off and use only florets, cut into bite-size pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 to 1 1/2 Tablespoons curry powder
  • 1/2 teaspoon turmeric powder
  • (1) .5 ounce can coconut milk canned, full-fat
  • (1) .5 ounce can crushed tomatoes
  • 1-2 fresh lime juiced
  • cilantro chopped, fresh
  • basmati rice or naan bread

Instructions

    Cup of Yum
  1. Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric.
  2. Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 20-25 minutes.
  3. Remove from heat and sprinkle with lime juice. Serve with basmati rice or naan bread and sprinkle with fresh cilantro.