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vegan cauliflower curry

Vegan Cauliflower Curry

This vegan cauliflower curry is warm, creamy, and packed with flavor. Cauliflower, potatoes, and chickpeas simmer in a rich coconut sauce that comes together quickly. It’s easy, filling, and perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan-Friendly
Calories: 380
Ingredients Method Notes

Ingredients
  

Vegetables & Base
  • 1 medium cauliflower cut into florets
  • 2 medium potatoes peeled and cubed
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
Spices
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt to taste
  • Liquids & Extras
  • 1 can 13.5 oz full-fat coconut milk
  • 1 cup crushed tomatoes
  • 1 cup vegetable broth
  • 1 can chickpeas drained
  • 2 tbsp oil
  • Fresh cilantro chopped
  • 1 lime for serving

Method
 

  1. Heat the oil in a large pot over medium heat.
  2. Add the diced onion and cook until soft.
  3. Stir in the garlic and ginger. Cook for about 30 seconds.
  4. Add the curry powder, turmeric, cumin, and smoked paprika. Stir to coat the onion mixture.
  5. Pour in the crushed tomatoes and vegetable broth. Mix well.
  6. Add the potatoes and cauliflower. Stir so everything is coated in the sauce.
  7. Cover the pot and let it simmer until the potatoes are tender.
  8. Pour in the coconut milk and add the chickpeas. Stir and taste for salt.
  9. Let the curry simmer for a few more minutes until it thickens.
  10. Finish with a squeeze of lime and a sprinkle of cilantro.
  11. Serve warm with rice, naan, or on its own.

Notes

  • Full-fat coconut milk gives the curry a creamy texture, but you can use light coconut milk if you want it lighter.
  • If you like heat, add a fresh chili or chili flakes.
  • Frozen cauliflower works fine. Add it straight into the pot.
  • This curry tastes even better the next day as the flavors settle.