Easy One Pot Cauliflower Curry
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This cauliflower curry is the perfect plant-based dinner! Ready in 40 minutes, it combines tender cauliflower and fresh spinach in a flavourful Indian-inspired sauce.
You'll also love my sweet potato curry and butternut squash curry.
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⭐️ Why this recipe works
- Spice blend: The blend of curry powder, cumin, turmeric, and garam masala gives a rich and complex flavour that enhances the natural sweetness of the cauliflower.
- Quick Preparation: This recipe requires minimal prep time and cooks in under 30 minutes, making it perfect for a quick weeknight dinner.
- Healthy comfort Food: Creamy coconut milk and hearty vegetables make this dish a satisfying comfort food without being too heavy.
🧾 Ingredients overview
- Cauliflower: Adds bulk and texture, absorbing flavors well.
- Spinach: Provides colour, texture, and nutritional benefits.
- Onion: Foundation for flavor, adds sweetness when sautéed.
- Garlic and Ginger: Offer a pungent, aromatic base that is essential in many curry dishes.
- Diced Tomatoes: Contribute moisture and a slight acidity, balancing the richness of the coconut milk.
- Coconut Milk: Gives the curry its creamy texture and rich flavour.
- Vegetable Broth: Used to adjust the consistency of the curry while adding flavour.
- Vegetable Oil: For sautéing and helps to release the flavours of spices.
- Curry Powder, Cumin, Turmeric, Garam Masala, and Chili Powder: Spice blend that provides the curry with its distinctive warm and deep flavours.
- Fresh Coriander: Adds a fresh, herbal finish and brightens the dish visually.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pot Cauliflower Curry recipe step-by-step
- Prep the Ingredients: Prepare your cauliflower, spinach, onion, garlic, and ginger as directed.
- Sauté the Aromatics: Heat the oil in a large pan and cook the onion until translucent (about 5 minutes). Then add the garlic and ginger and cook until fragrant (about 3 minutes).
- Add the Spices: Mix in curry powder, cumin, turmeric, garam masala, and chili powder, stirring constantly to prevent burning.
- Add Tomatoes and Cauliflower: Incorporate diced tomatoes and cauliflower, ensuring the florets are well-coated with the spice mixture.
- Simmer the Curry: Add vegetable broth and coconut milk and simmer covered until the cauliflower is tender.
- Add Spinach: Fold in the spinach last, cooking until just wilted. Adjust seasoning with salt and garnish with chopped coriander.
📖 Variations
- Protein Addition: Add chickpeas or tofu for a protein boost.
- Low-Fat Option: Replace coconut milk with a light version.
- Spice Adjustments: Increase or decrease chilli powder for desired heat level, or add paprika for a smoky flavour.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Roast Cauliflower: For a nuttier flavour, roast the cauliflower before adding it to the curry.
- Layering Onions: For an even richer flavor, use a combination of both red and yellow onions; red for a deeper sweetness, and yellow for a robust onion base.
- Adjusting Curry Thickness: Apart from cornstarch, you can use a few tablespoons of ground almonds or cashews to naturally thicken your curry and add a subtle nutty flavor.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze in suitable containers for up to 3 months.
- Reheat: Thaw (if frozen) and reheat on the stove or microwave, adding a little water if the curry has thickened.
❓Recipe FAQ's
Yes, frozen cauliflower works well in this recipe. There's no need to thaw it; just add a few extra minutes to the cooking time.
Add potatoes or chickpeas to make the curry more substantial, providing extra texture and protein.
For a smoky flavour, you can roast the cauliflower before adding it to the curry or include a pinch of smoked paprika during the cooking process.
Looking for more hearty and healthy curry recipes like this? Try these:
If you tried this One Pot Cauliflower Curry please let me know in the comments below, and please leave a star rating while you're there!
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Easy One Pot Cauliflower Curry
Ingredients
- 1 medium cauliflower, cut into florets
- 200 grams (6 cups) fresh spinach, roughly chopped
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2.5 cm piece of ginger, minced
- 400 g (14 oz) diced tomatoes
- 400 ml (14 oz) coconut milk
- 250 ml (1 cups) vegetable broth
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ teaspoon red chili powder, adjust to taste
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prep the Ingredients: Chop the cauliflower into bite-sized florets, roughly chop the spinach, finely chop the onion, and mince the garlic and ginger.
- Sauté the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for another 2 minutes until fragrant.
- Add the Spices: Stir in the curry powder, ground cumin, ground turmeric, garam masala, and red chili powder. Cook for 1-2 minutes, stirring constantly to avoid burning the spices.
- Add Tomatoes and Cauliflower: Add the diced tomatoes and their juice to the pan, stirring well to combine. Add the cauliflower florets, stirring to coat them with the tomato and spice mixture.
- Simmer the Curry: Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer. Cover the pan and let it cook for about 15 minutes, or until the cauliflower is tender.
- Add Spinach: Stir in the chopped spinach, allowing it to wilt into the curry, about 2-3 minutes. Season with salt to taste and top with chopped coriander.
Notes
- Adjusting Heat: If you prefer a milder curry, reduce the amount of red chili powder or omit it entirely.
- Serving Suggestions: This curry pairs well with steamed rice, naan, or quinoa for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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.
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.