This vegan cauliflower curry is rich and creamy and deliciously spiced for the perfect comfort food. It’s also really easy to prepare making it the perfect weeknight meal.
We love a good curry in our house and some or other kind of curry is always a regular on the dinner schedule.
This vegan cauliflower curry ticks all the boxes. Rich, creamy, spicy comfort food that’s easy to make.
And if you love curry like we do then you’ll also love our vegan curry, vegan katsu curry, vegan chana masala and our vegan potato curry. And for more cauliflower recipes check out our fabulous vegan cauliflower cheese, BBQ cauliflower wings and vegan buffalo cauliflower.
What You’ll Need To Make This Curry:
Ingredient Notes
- Chopped tomatoes – we used canned chopped tomatoes.
- Cilantro – is just for serving and it’s optional.
- Coconut sugar – is just for flavor balance. It does not make this dish sweet at all. You can also use brown sugar.
- Cauliflower florets – you can either buy a large head of cauliflower and cut it into florets or just buy the florets already cut.
- Vegetable stock – or vegetable broth are both fine to use.
- Curry powder – we used a mild curry powder blend, but feel free to use a spicier option if you want a spicy curry.
- Garam masala – really brings the flavor in this recipe! However, if you can’t get hold of it then just use extra curry powder.
- Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk.
How To Make Vegan Cauliflower Curry
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot with chopped onions and sauté on medium heat until the onions are softened.
- Add crushed garlic, minced ginger, garam masala, curry powder, ground coriander, cumin and turmeric and sauté for a minute to toast the spices.
- Add peeled and chopped potato and toss with the onions and spices.
- Now add chopped tomato, vegetable stock and coconut cream.
- Cover the pot and bring to a simmer. Then reduce the heat and simmer for 10 minutes.
- Add the cauliflower florets and stir in.
- Cover the pot and keep simmering for 10 minutes, then remove the lid and keep simmering for about another 5 minutes until the potatoes and cauliflower are cooked but still firm.
- Add coconut sugar, salt and pepper and stir in. Taste test and add more salt and/or pepper as needed.
What To Serve With Cauliflower Curry
This cauliflower curry is divine served with basmati rice (or any rice), topped with some fresh chopped cilantro with lemon wedges on the side. If you feel inspired to make some vegan naan then that will be a great addition to this meal too.
Storing Tips
Keep leftover curry stored in a covered container in the fridge and enjoy within 3-4 days. It reheats very well in the microwave.
You can also freeze it for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave.
More Vegan Curry Recipes
- Vegan Sweet Potato Curry
- Vegan Thai Red Curry
- Vegan Chickpea Curry
- Vegan Lentil Curry
- Vegan Massaman Curry
- Vegan Thai Green Curry
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cauliflower Curry
Ingredients
- 3 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 3 Cloves Garlic Crushed
- 1 Tbsp Fresh Ginger Minced
- 2 tsp Garam Masala
- 1 Tbsp Curry Powder
- ½ tsp Ground Coriander
- 1 tsp Cumin
- 2 tsp Turmeric
- 1 ½ pounds Potatoes (680g) Peeled and chopped
- 28 ounces Canned Chopped Tomatoes (800g)
- 1 cup Vegetable Stock (240ml) or Broth
- 1 cup Canned Coconut Cream (240ml) Unsweetened
- 6 cups Cauliflower Florets (600g)
- 1 Tbsp Coconut Sugar or Brown Sugar
- ¼ tsp Sea Salt or To Taste
- ¼ tsp Ground Black Pepper or To Taste
For Serving (Optional):
- Basmati Rice
- Fresh Cilantro Chopped
- Lemon Wedges
Instructions
- Add olive oil to a pot with chopped onions and sauté on medium heat until the onions are softened.
- Add crushed garlic, minced ginger, garam masala, curry powder, ground coriander, cumin and turmeric and sauté for a minute to toast the spices.
- Add potatoes and toss with the onions and spices.
- Now add chopped tomato, vegetable stock and coconut cream.
- Cover the pot and bring to a simmer. Then reduce the heat and simmer for 10 minutes.
- Add the cauliflower florets and stir in.
- Cover the pot and keep simmering for 10 minutes, then remove the lid and keep simmering for about another 5 minutes until the potatoes and cauliflower are cooked but still firm.
- Add coconut sugar, salt and pepper and stir in. Taste test and add more salt and/or pepper as needed.
- Serve over basmati rice topped with fresh chopped cilantro and lemon wedges on the side.
Notes
- Garam masala – really brings the flavor in this recipe. However, if you can’t get hold of it then just use extra curry powder.
- Curry powder – we used a mild curry powder blend, but feel free to use a spicier option if you want a spicy curry.
- Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk.
- Cauliflower florets – you can either buy a large head of cauliflower and cut it into florets or just buy the florets already cut.
- Storing: Keep leftover curry stored in a covered container in the fridge and enjoy within 3-4 days. It reheats very well in the microwave. You can also freeze it for up to 3 months. Thaw it overnight in the fridge and then reheat in the microwave.
- Nutritional information is for curry only and excludes rice.
I love this recipe! It’s always a winner in our house. It’s not often I find a meal that everyone will enjoy. Thank you so much.
So happy to hear that Sharon! Thanks so much for the great review.
I brought this to a party and it was a *major* hit. I’d give the recipe and its outcome a 10/10!
I love that your recipe didn’t require an immersion blender like many others did. Everyone was surprised that it was homemade… I think people imagine that you have to slave for days to make something this tasty. It really just required about 1 hour and 15 min. 🙂
Per the previous comment, the potatoes don’t cook in the predicted time (at least not on an electric stove). I had to cook about 15 min longer for the potatoes to cook, then I let everything cool for an hour on the stovetop with the heat off so they could continue to soften. The potatoes were thinly sliced, but they just don’t cook in the suggested time.
Workaround: I would advise pre-cooking the potatoes in another pan for 20 min if you’re dead set on the 40 min cook time for the dish, or just to cook longer, as neither the cauliflower or the potatoes suffered. I also added canned chickpeas to ad extra texture and they tasted amazing.
Pro tip: cook this the night before and reheat it on the day you plan to serve. It allows the curry to soak into the cauliflower and potatoes, and to thicken. The same goes for the Basmati Rice. Everything is better the second day. I made two batches and the batch from the night before tasted and looked better. 🙂
Cooked about 5-10 minutes longer to make sure the potatoes were done- added green beans and a few raisins- delicious!
So happy it turned out delicious! Thanks so much Deborah!