Simple One Pot Cauliflower Curry

This cauliflower is a super quick and easy vegetarian (vegan) dinner. Creamy with coconut milk and warmly spiced with curry powder, turmeric and a hint of cinnamon, this curry is the perfect healthy comfort food.

We're really huge fans of curry around here. They're just such an easy and deliciously simple dinner. They're able to be made in one pan and are so fragrant while still being able to keep to a minimal ingredient list. And they're so easily adaptable. Keep them veggie, add in some chicken or seafood... whatever you want. Their adaptability makes them extremely budget friendly and meal prep friendly too!

Simple Cauliflower Curry
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Ingredients needed

• Cauliflower- Cut the florets into large chunks so that they don't overcook in the sauce.
• Onion, garlic & ginger- The building blocks of a good curry. You can add as much ginger and garlic as you like. I tend to go heavy on the ginger and lighter on the garlic, but you do what you gotta do!
• Curry powder, turmeric, cinnamon and chilli powder- Just 4 simple pantry spices to come together to make the perfect curry sauce.
• Coconut milk- The liquid that we're using to make the sauce
• Coriander & mint- coriander is a classic curry topping, but we've added the mint because this curry is a little bit on the spicy side because I used a touch of chilli powder. The mint just helps to cool off the chilli.
• Lime- The juice of lime brings everything together and brightens up the whole dish.

Step by step directions

Step 1 & 2

• Heat some olive oil in a saucepan and add in the onion, garlic and ginger. Cook over medium heat until everything is very soft, translucent and fragrant. This should only take about 5 minutes.
• Add in the spices and the cauliflower florets. Stir well to get everything coated in the spices.

Step 3 & 4

• Pour in the coconut milk and bring up to a simmer. Cover the pot with a lid and continue to simmer gently for about 8-10 minutes until the cauliflower is tender, but not overcooked.
• Squeeze in the lime juice and stir in some chopped coriander and mint. Serve with rice and naan. You can buy some naan or make the easy 2 ingredient naan bread.

Variations

Some absolutely gorgeous add-ins that keep this curry vegan:

• peas
• chickpeas
• broccoli
• potatoes
• roasted tomatoes or tinned tomatoes

Some ways to add in meat:

• chunks of chicken
• flaky white fish
• prawns

Storage

Curries also keep really well. They tend to develop in flavour the next day or even the day after. Cauliflower curry keeps well in the fridge but it won't freeze well. The cauliflower will go mushy after it defrosts.

This particular curry will keep well in an airtight container for 3-4 days in the fridge. To heat it up, just place in the microwave or saucepan until the curry is hot all the way through.

More Curries

• Sweet Potato Curry
• Butternut Squash & Chickpea Curry
• Creamy Coconut Chicken Curry

Tools used

1. Saucepan
2. Spatula
3. Microplane

Recipe

Simple One-Pot Cauliflower Curry Recipe

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• Author: Deborah Thompson
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 6 Servings 1x

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Description

Easy, rich, creamy and warmly-spiced this 30-minute vegan cauliflower-loaded coconut curry redefines comfort food. All ingredients from Aldi!

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Ingredients

Scale 1x2x3x

• ½ head cauliflower, cut into large florets
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon cinnamon
• 2 tablespoons yellow curry powder
• 1 teaspoon turmeric
• 1 tin coconut milk
• juice of 1 lime

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Instructions

1. Heat some olive oil in a saucepan and add in the onion, garlic and ginger. Cook over medium heat until everything is very soft, translucent and fragrant. This should only take about 5 minutes.
2. Add in the spices and the cauliflower florets. Stir well to get everything coated in the spices.
3. Pour in the coconut milk and bring up to a simmer. Cover the pot with a lid and continue to simmer gently for about 8-10 minutes until the cauliflower is tender, but not overcooked.
4. Squeeze in the lime juice and stir in some chopped coriander and mint. Serve with rice and naan. You can buy some naan or make the easy 2 ingredient naan bread.

Notes

The calories listed below don't take into account any rice or naan bread.

Store in an airtight container in the fridge for up to 4 days

• Category: vegetarian
• Method: Stovetop
• Cuisine: Indian

Keywords: Curry, vegetarian, budget recipes

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