Cauliflower Coconut Curry
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In case it isn’t already obvious by the number of recipes on the blog, I’m a fiend for a curry. Thai curries, Indian curries, Malaysian curries – I love ’em all!

I especially love curries that can be thrown together in jiffy – just like this one! It is the perfect dinner for those midweek nights when you want something delicious, but are a little tight on time. It’s also very mild, making it the kind of curry that everyone will love! No too-hot spices that will have you reaching for a glass of something cold.

There really are so many things to love about this Cauliflower Coconut Curry. It is super creamy from all the coconut milk, tasty on account of the warming spices and, best of all, it requires very few ingredients. Winner, winner, cauliflower dinner.

This recipe is best served up on some fluffy rice, naan bread… and maybe a cold glass of beer to wash it all down! If you give this recipe a go, let me know how you get on in comments below.

Easy Cauliflower Coconut Curry

Print Recipe
Servings 4

Ingredients
  

  • 1 Cauliflower cut into florets
  • 2 tbsp Olive Oil
  • 4 Garlic Cloves minced
  • 2 inch Ginger grated
  • 1 Onion finely chopped
  • 2 tbsp Curry Powder
  • 2 tsp Turmeric
  • 2 tsp Cumin Powder
  • 1 tsp Ground Coriander
  • 2 x 400ml Can Coconut Milk
  • 1 x 400ml Can Chopped Tomatoes
  • 1 small bunch of Coriander

Instructions
 

  • Preheat oven to 200 degrees celsius
  • Place the cauliflower florets on a baking tray and drizzle over 1 tbsp of olive oil. Sprinkle over 2 tsp turmeric and 1 tsp of Cumin Powder. Roast in the oven for 20-30 minutes until the cauliflower is tender. Remove from oven and set aside.
  • Heat the remaining 1 tbsp of olive oil in a large pan over medium-high heat. Once hot, add onion, garlic and ginger. Sauté until the onion is softened and translucent.
  • Add the remaining spices – 2 tbsp of curry powder, 1 tsp cumin powder, and 1 tsp ground coriander – cook for 1-2 minutes until fragrant.
  • Pour in the coconut milk and chopped tomatoes and mix everything together well. Bring to the boil and then reduce heat to low. Allow to simmer for about 30 minutes.
  • Add the roasted cauliflower florets to the curry and then sprinkle over the coriander leaves.
  • Serve up with rice and naan!

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Written by

Stacey

Just a plant-based wanderer from Australia with an unhealthy love of donuts. Currently based in Belfast, UK.