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Cauliflower curry with spinach with rice in a bowl with coriander.

Easy One Pot Cauliflower Curry

This delicious and nutritious cauliflower curry is a quick and easy Indian-inspired dish that’s perfect for a weeknight meal. Packed with flavour, it’s a great way to enjoy a healthy, plant-based dinner!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings
Author: Deborah Rainford

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

Calories: 342kcal | Carbohydrates: 22g | Protein: 8g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 361mg | Potassium: 1.206mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5.035IU | Vitamin C: 97mg | Calcium: 153mg | Iron: 7mg
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