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
Tools used
Simple One-Pot Cauliflower Curry Recipe
Ingredients
- ½ (½) head cauliflower, cut into large florets
- 1 (1) onion, diced
- 3 cloves (3 cloves) garlic, minced
- 1- inch (1- inch) piece fresh ginger, grated
- 1 teaspoon (1 teaspoon) cinnamon
- 2 tablespoons (2 tablespoons) yellow curry powder
- 1 teaspoon (1 teaspoon) turmeric
- ½ - 1 teaspoon (1 ½ teaspoon) chilli powder
- pinch (pinch) chilli flakes
- 1 (1) tin coconut milk
- juice of 1 lime
Instructions
- 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 pinch of chilli flakes and the cauliflower florets. Stir well to get everything coated in the spices.
- 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.
Notes
Nutrition
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George
Hi,
I am a little confused.
The picture of the ingredients includes fresh chillies and chilli powder. You mention chilli powder regards cooling of the mint. But the ingredient list has no mention of fresh chillies or chilli powder, and they don't come up in the method either.
Deborah Thompson
Hi George. So sorry. The chilli powder and flakes go in with the other spices. About 1 teaspoon of the powder and a pinch of the flakes. The recipe has been amended to reflect that.