Description
This vibrant and flavorful Vegan Cauliflower Curry is a wholesome, comforting dish perfect for any weeknight meal. Featuring tender cauliflower florets simmered in a rich and aromatic sauce made with coconut milk, tomatoes, and a blend of fragrant spices, this curry is both satisfying and nutritious. Easy to prepare using simple ingredients, it’s an ideal dairy-free, plant-based meal that can be served over rice or with naan bread for a complete and delicious dinner.
Ingredients
Scale
Vegetables
- 1 medium cauliflower, cut into florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Spices
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for spice)
Liquids
- 1 tablespoon coconut oil
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth or water
Seasoning & Garnish
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Serving Suggestions
- Cooked rice or naan, for serving
Instructions
- Prepare Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant and aromatic.
- Toast Spices: Add the curry powder, turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using) to the pot. Cook for 1 minute while stirring constantly to release the spices’ flavors.
- Incorporate Cauliflower: Add the cauliflower florets, stirring well to evenly coat them with the spice mixture.
- Add Liquids: Pour in the coconut milk, diced tomatoes including their juices, and vegetable broth or water. Stir to combine all ingredients evenly and bring the mixture to a gentle simmer.
- Simmer the Curry: Cover the pot and let it cook for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened. Season with salt and pepper to taste.
- Serve: Spoon the curry over cooked rice or alongside naan bread. Garnish with fresh cilantro leaves before serving to add a burst of freshness.
Notes
- Adjust the cayenne pepper according to your preferred spice level or omit it for a milder curry.
- For a thicker sauce, let the curry simmer uncovered for an extra 5 minutes to reduce the liquid.
- This curry stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- To make the dish nut-free, ensure the coconut milk used does not contain any nut additives.
- Serve with basmati rice or warm naan bread for a traditional accompaniment.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
