This rich and fragrant cauliflower curry is a delicious plant based dinner! It uses easy to find ingredients like chickpeas, coconut milk and sweet curry powder, making meatless Monday a cinch!
Indian is one of my favorite cuisines and over the years I’ve learned to make a number of dishes from naan to aloo gobi. It’s usually the type of food that takes a lot of time and a long list of hard to find ingredients.
Since I could literally eat curry everyday, I created this easy cauliflower curry recipe that has some of the essential flavors of Indian food but is faster and uses common ingredients. And although it’s not authentic it is incredibly delicious and sates my take out cravings!
How to make cauliflower curry
It starts with almost caramelized onions…which takes time. So, I roast my cauliflower in the oven while I cook the onions to a golden brown. Meanwhile I grate ginger, chop garlic and make a pot of rice in my Instant Pot.
Once the onions are ready, I add sweet curry powder, ginger, dried peppers and garlic and saute until the aromatics are fragrant.
Then comes the broth and coconut milk which makes the curry saucy. Once this rich gravy is thick and bubbly, I puree it in a blender to speed up this dish even more. It gives the dish that smooth texture you expect for an Indian curry in a fraction of the time.
Finally, I add in my roasted cauliflower and a can of chickpeas. From start to finish it takes a little less than an hour if you multitask.
Ingredients and Substitutions
I realize that ingredients are hard to find right now so I’ve listed possible substitutions below. Don’t sweat the details. There are only a couple ingredients that are essential, so feel free to skip ingredients and swap them as necessary.
Olive oil → any cooking oil will do
Sweet onions → white or yellow onions…even red would be fine but it will change the color. But if you can’t find onions, make another recipe because they are essential.
Sweet curry powder → make your own curry powder!
Garlic → I used fresh but you could use frozen or jarred.
Dried cayenne peppers → other dried hot peppers, red pepper flakes
Fresh ginger → use frozen or omit
Coconut milk → best vegan sub is cashew milk but evaporated milk or heavy cream would be good too
Broth → water
Chickpeas → tofu, peas, lentils…if you’re not vegan paneer and chicken would be good too!
Cauliflower → sweet potatoes, potatoes, carrots
Rice → quinoa
Cilantro → scallions, mint
Cauliflower Curry Recipe
- 2 tablespoons olive oil , divided
- 2 large sweet onions , thinly sliced
- 4 cloves garlic , minced
- 2 tablespoons fresh ginger , grated
- 2 tablespoons sweet curry powder
- 3 dried cayenne chili peppers
- 13.5 ounces coconut milk
- 1.5 cups broth
- 2 pounds cauliflower florets
- 1 can chickpeas , drained
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Toss the cauliflower with a tablespoon of oil and a couple pinches of sea salt.
- Roast cauliflower for 20-25 minutes.
- Heat the remaining oil in a dutch oven over medium heat.
- Add onions and saute on medium low until evenly browned (just short of caramelized). This will take about 25-30 minutes. Make sure to stir the onions every 5 minutes or so.
- Stir in the garlic, ginger, crushed chili peppers and sweet curry powder and cook for about 2-3 minutes.
- Pour in the coconut milk and broth and simmer until the sauce is thick.
- Puree the sauce with an immersion blender or in a blender and return to the pan.
- Season the curry sauce with salt to taste.
- Add in cauliflowers and chickpeas.
- Serve with rice and garnish with cilantro.
- Save the aquafaba from the chickpeas to make meringues!
- Be careful pureeing the sauce if you’re using a blender. If it’s hot it can splatter!
Love this vegan recipe? Check out all our plant based recipes!
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