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    Home » Easy Dinners

    Simple One Pot Cauliflower Curry

    Last Updated: Feb 15, 2022 • By Deborah Rainford • 2 Comments • About 4 minutes to read this article.. • This post may contain affiliate links

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    cauliflower curry in a brown bowl

    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.

    Cauliflower curry in a brown bowl with rice

    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
    • Step by step directions
    • Variations
    • Storage
    • More Curries
    • Tools used
    • Recipe

    Ingredients needed

    Aldi ingredients for cauliflower curry

    • 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

    soft onions and garlic for cauliflower curry

    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

    Easy, rich, creamy and warmly-spiced this 30-minute vegan cauliflower-loaded coconut curry redefines comfort food. All ingredients from Aldi!
    5 from 1 vote
    Print Pin Rate
    Course: vegetarian
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 6 Servings
    Save This RecipeSaved!
    Author: Deborah Rainford

    Ingredients

    • 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
    • ½ - 1 teaspoon chilli powder
    • pinch chilli flakes
    • 1 tin coconut milk
    • juice of 1 lime
    Metric - US Customary

    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

    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

    Nutrition

    Calories: 156kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 3mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

     

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    Reader Interactions

    Comments

    1. George

      August 05, 2021 at 4:39 pm

      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.

      Reply
      • Deborah Thompson

        August 06, 2021 at 10:42 am

        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.

        Reply

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    Hi, I'm Deborah! Savvy Bites was created to answer the question "what's for dinner?" It's a place where fresh, (mostly) healthy, everyday recipes are made with inexpensive and common ingredients from Aldi UK.

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