This vegan cauliflower curry recipe is both slightly sweet as well as having an option to add spice as desired. It’s full of health-promoting veggies and spices and will be a crowd pleaser at the dinner table.
Indian food is my all-time FAVORITE. I used to love chicken tikka masala so I had to quickly learn how to make my favorite dishes vegan. Channa masala is a must-have, but I decided to branch out a little and try cauliflower curry. Cauliflower tends to take in a good amount of flavor when steamed or sautéed with other ingredients so I knew it’d be a good option for this curry recipe. Then I had to find out how I could make my own sauce instead of using pre-made sauces that usually had dairy-based creams at the top of their ingredient lists. After trying out a few different ways, I landed on the recipe you see below. It has a hint of sweetness with a mild spice to it so kids can still enjoy it (I have a toddler, so I know how it is). Family-friendly Indian dishes are the best!
The Health Benefits Of Cauliflower
- Cauliflower is a great source of antioxidants, which protect your cells from harmful free radicals and inflammation. It is particularly high in glucosinolates and isothiocyanates, two groups of antioxidants that have been shown to slow the growth of cancer cells. Cauliflower contains carotenoid and flavonoid antioxidants as well, which have anti-cancer effects and may reduce the risk of several other illnesses, including heart disease.
2. Cauliflower is high in choline, an essential nutrient that many people are deficient in. One cup of cauliflower contains 45 mg of choline. This is especially helpful for plant-based eaters since we don’t consume the foods that are normally high in choline (such as eggs).
3. Consuming more cauliflower may help with weight loss efforts. At only 25 calories per cup, it’s a very nutrient-dense food group! Cauliflower is also rich in fiber, which may help slow digestion and promote feelings of fullness. Another weight-loss friendly aspect is its high water content. So eat up!
Do you need more cauliflower recipe ideas? Try out my healthy, vegan buffalo cauliflower wings! We had them for our Super Bowl get together and they are always a HIT no matter the crowd.
What You’ll Need
- Medium-sized pot or pan
- Wooden spoon
- White onion
- Fresh ginger
- Red or yellow curry paste
- 1 Can full-fat coconut milk
- Ground turmeric
- Garam masala
- Ground black pepper
- Cayenne (optional)
- Maple syrup
- Tamari or soy sauce
- 1 Can chopped tomatoes
- 1 Head cauliflower
How To Make Vegan Cauliflower Curry
First, heat your medium-size pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add the water, onion, garlic, and ginger.
Sauté these for 2-3 minutes, stirring frequently.
Add the curry paste and stir again. Then, cook for 2 more minutes. Add coconut milk, turmeric, garam masala, black pepper, maple syrup or coconut sugar (optional), tamari, and stir. Bring all this to a simmer over medium heat.
Once simmering, add cauliflower and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower. Keep at a simmer and lower the heat if it starts to boil.
At this time, taste the curry and adjust the flavor as needed.
Serve your delicious cauliflower curry over rice, greens, or on its own! Garnish with desired toppings such as sesame seeds, cilantro and/or lime.
Pin This Recipe (Save For Later)
- Medium-size pot or pan
- ¼ cup water
- 1 medium white onion chopped
- 4-5 cloves garlic minced
- 2 Tbsp fresh ginger minced
- 3-4 Tbsp red or yellow curry paste
- 1 14 oz. can full-fat coconut milk
- 2 tsp ground turmeric
- 1-2 tsp garam masala
- 1 tsp ground black pepper
- 1-2 tsp cayenne optional (for spiciness)
- 1-2 tbsp maple syrup
- 3-4 Tbsp tamari or soy sauce
- 1 14 oz. can chopped tomatoes
- 1 head cauliflower chopped
- Heat a medium-size pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water, onion, garlic, and ginger.
- Sauté for 2-3 minutes, stirring frequently.
- Add curry paste and stir. Cook for 2 minutes more. Add coconut milk, turmeric, garam masala, black pepper, maple syrup or coconut sugar (optional), tamari, and stir. Bring to a simmer over medium heat.
- Once simmering, add cauliflower and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower. Keep at a simmer – lower heat if boiling.
- At this time, taste and adjust the flavor as needed.
- Serve over rice, greens, or on its own! Garnish with desired toppings such as sesame seeds, cilantro and/or lime.
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