Description
This vibrant Cauliflower Curry is a hearty and flavorful vegan dish inspired by Indian cuisine. Featuring tender cauliflower simmered in a rich, creamy coconut milk and tomato sauce, infused with warm spices like curry powder, cumin, and turmeric. It’s a wholesome main course perfect served over rice or with naan bread.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium head cauliflower, cut into florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
Liquids and Canned Goods
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk (full-fat)
- 1/2 cup vegetable broth or water
- 1 cup canned chickpeas, drained and rinsed
Other
- 1 tablespoon coconut oil or olive oil
- Juice of 1/2 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the oil and sauté aromatics: Heat the oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Add spices and cook: Add the curry powder, ground cumin, turmeric, paprika, cayenne pepper (if using), and salt to the skillet. Cook for 30 seconds, stirring constantly, to toast the spices and release their aroma.
- Add cauliflower and liquids: Add the cauliflower florets to the pot and stir to coat with the spices. Pour in the diced tomatoes, coconut milk, and vegetable broth or water. Stir well to combine all ingredients.
- Simmer the curry: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 15–20 minutes until the cauliflower is tender when pierced with a fork.
- Add chickpeas and finish cooking: Stir in the drained chickpeas and simmer uncovered for another 5 minutes to warm them through and allow flavors to meld.
- Finish with lime and garnish: Squeeze in the juice of half a lime and taste for seasoning, adjusting salt as needed. Garnish with freshly chopped cilantro before serving.
- Serve: Serve the curry hot over steamed rice or with warm naan bread for a complete meal.
Notes
- For a thicker curry, simmer uncovered for the last few minutes to reduce the liquid.
- Add spinach, peas, or diced potatoes for additional vegetables and variety.
- Substitute light coconut milk if you prefer a lower-fat version, though full-fat coconut milk yields a creamier texture.
