• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Curries

    Vegan Cauliflower Curry

    Published: Aug 25, 2021 Updated: Aug 25, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Cauliflower Curry

    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.

    Vegan cauliflower curry with rice and lemon wedges in a black bowl.

    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:

    Photo of the ingredients needed to make vegan cauliflower 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.
    Vegan cauliflower curry with rice and lemon wedges in a black bowl.

    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.
    Two photo collage showing chopped onions added to pot with oil and sautéed.
    • Add crushed garlic, minced ginger, garam masala, curry powder, ground coriander, cumin and turmeric and sauté for a minute to toast the spices.
    Two photo collage showing spices added to pot and sautéed with the onions.
    • Add peeled and chopped potato and toss with the onions and spices.
    Two photo collage showing chopped potato added to pot and tossed with the 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.
    Two photo collage showing chopped tomato, vegetable stock and coconut cream added to pot and stirred in.
    • 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.
    Two photo collage showing cauliflower florets added to pot and mixed in.
    • Add coconut sugar, salt and pepper and stir in. Taste test and add more salt and/or pepper as needed.
    Two photo collage showing coconut sugar, salt and pepper added to pot and stirred in.

    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.

    Vegan cauliflower curry with rice and lemon wedges in a black bowl.

    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.

    Vegan cauliflower curry with rice and lemon wedges in a black bowl.

    More Vegan Curry Recipes

    1. Vegan Sweet Potato Curry
    2. Vegan Thai Red Curry
    3. Vegan Chickpea Curry
    4. Vegan Lentil Curry
    5. Vegan Massaman Curry
    6. Vegan Thai Green Curry
    Spoonful of cauliflower curry.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan cauliflower curry with rice and lemon wedges in a black bowl.

    Vegan Cauliflower Curry

    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.
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 538kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. Garam masala – really brings the flavor in this recipe. However, if you can’t get hold of it then just use extra curry powder.
    2. Curry powder – we used a mild curry powder blend, but feel free to use a spicier option if you want a spicy curry.
    3. Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk.
    4. Cauliflower florets – you can either buy a large head of cauliflower and cut it into florets or just buy the florets already cut.
    5. 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.
    6. Nutritional information is for curry only and excludes rice. 

    Nutrition

    Serving: 1Serve | Calories: 538kcal | Carbohydrates: 58g | Protein: 11g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 732mg | Potassium: 1851mg | Fiber: 12g | Sugar: 13g | Vitamin A: 383IU | Vitamin C: 129mg | Calcium: 148mg | Iron: 7mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Chipotle Sauce
    Vegan Stir Fry »
    804 shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Bonnie says

      February 09, 2023 at 11:16 pm

      This was excellent! I followed it to the tee only adding some garbanzos and I crank up the heat, oh and I used the full can of coconut milk. Served it over basmati with my homemade peach chutney! Superb! There’s not one of your recipes that has disappointed me! Thank you soooooo much!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 17, 2023 at 12:36 pm

        So happy to hear you liked it Bonnie! Thanks so much for your kind words and great review!

        Reply
    2. Sofia says

      December 17, 2022 at 6:08 pm

      Perfect just perfect🤩🤩5 stars

      Reply
      • Alison Andrews says

        December 20, 2022 at 11:01 am

        Thanks Sofia!

        Reply
    3. Sharon says

      July 09, 2022 at 2:51 pm

      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.5 stars

      Reply
      • Alison Andrews says

        July 09, 2022 at 2:55 pm

        So happy to hear that Sharon! Thanks so much for the great review.

        Reply
    4. Clark says

      May 31, 2022 at 3:46 pm

      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. 🙂5 stars

      Reply
    5. Deborah Kenty Perry says

      August 27, 2021 at 6:41 pm

      Cooked about 5-10 minutes longer to make sure the potatoes were done- added green beans and a few raisins- delicious!5 stars

      Reply
      • Alison Andrews says

        August 28, 2021 at 10:38 am

        So happy it turned out delicious! Thanks so much Deborah!

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan tuna on an open faced sandwich on a wooden board.
      Vegan Tuna
    • Serving spoonful of vegan mac and cheese.
      The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan burritos stacked up on top of each other.
      Vegan Burrito
    • Vegan tofu scramble with sliced avocado and fried tomatoes on a white plate.
      Super Eggy Vegan Tofu Scramble
    • Thick slice of cashew cheese on a wooden board.
      Sliceable Cashew Cheese
    • Homemade vegan butter in a glass butter dish with a knife.
      Homemade Vegan Butter

    Veganuary

    • Vegan Thai Peanut Noodles in a black bowl.
      Vegan Thai Peanut Noodles
    • Slices of grilled vegan halloumi on a gray plate.
      Vegan Halloumi
    • Vegan stuffed mushrooms on a white plate.
      Vegan Stuffed Mushrooms
    • Vegan stuffed peppers in a white baking dish.
      Vegan Stuffed Peppers
    • Vegan granola on a baking sheet with a wooden spoon.
      Vegan Granola
    • Powdered sugar sprinkling down over a stack of waffles.
      The Best Vegan Waffles

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!