Description

This Vegan Cauliflower Curry is a hearty, flavorful plant-based dish featuring tender cauliflower florets simmered in a rich coconut milk and tomato sauce, spiced with a blend of curry powder, cumin, and turmeric. Perfect as a wholesome main course, it combines chickpeas and leafy greens for added texture and nutrition, and is garnished with fresh cilantro and lime for a zesty finish.

Ingredients

Scale

Vegetables

1 medium head cauliflower, cut into florets
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup fresh spinach or kale

Spices & Seasonings

1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon chili flakes (optional)
Salt and black pepper to taste

Pantry & Canned Goods

1 tablespoon coconut oil
1 can (15 oz) diced tomatoes
1 can (14 oz) full-fat coconut milk
1 cup canned chickpeas, drained and rinsed

Garnish

Fresh cilantro
Lime wedges

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Instructions

Sauté Aromatics: In a large pot or deep skillet, heat coconut oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and slightly translucent. Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.
Toast Spices: Add curry powder, ground cumin, ground turmeric, and chili flakes if using. Stir constantly for about 30 seconds to toast the spices, releasing their flavors.
Add Cauliflower: Add the cauliflower florets to the pot, stirring to evenly coat them with the spiced onion mixture. Cook for 2–3 minutes to slightly soften and infuse flavor.
Add Liquids and Chickpeas: Pour in the diced tomatoes with their juices and the full-fat coconut milk. Stir in the drained chickpeas, ensuring all ingredients are well combined.
Simmer: Bring the mixture to a gentle simmer. Cover the pot with a lid and let it cook for 15–20 minutes, or until the cauliflower is tender and cooked through.
Add Greens: Stir in the fresh spinach or kale and cook for another 2–3 minutes until the greens have wilted and integrated into the curry.
Season and Serve: Season the curry with salt and black pepper to taste. Serve the curry hot, garnished with fresh cilantro and lime wedges. It pairs wonderfully with steamed rice or warm naan bread.

Notes

This curry tastes even better the next day as the flavors meld beautifully.
For added heat, increase the amount of chili flakes or add a dash of cayenne pepper.
Cauliflower can be substituted with sweet potatoes or you can add peas for extra variety and nutrition.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 400mg
Fat: 21g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg