You are going to love this simple, creamy curried cauliflower with coconut milk. This healthy vegan recipe is so delicious served over rice with fresh cilantro. And, because it’s so easy and fast to make, don’t be surprised if it becomes a regular side dish in your house. Makes 6 servings.
Why I love this curried cauliflower
Cauliflower is a really misunderstood vegetable. It’s often thought of as boring and flavorless, but it can be pretty amazing if you know what to do with it. It’s also a winter vegetable, which means its in season right now (just in case you didn’t know it was winter already by the freezing temperatures and snow outside).
Even though cauliflower is in abundance now, it’s been rather hard to find in Kokshetau. I had to go to two or three different stores. I can’t really remember the exact number because I’ve been traipsing all over town looking for ingredients. Either way, I worked my butt off to get this stuff. And, I did it all for you because I know how badly you’re looking for a new cauliflower recipe.
This cauliflower curry recipe doesn’t take very much work at all – most of the time it’s just simmering away in the pot. So you can prepare whatever else you want to serve – rice, chicken, tofu, who knows… It’s beautifully creamy, and the cauliflower florets soak up the sauce making each bite just that much more satisfying.
Here’s what you’ll need to make it
How to make cauliflower curry
Sauté. Heat a large skillet to medium-high. Add the olive oil and minced garlic, and sauté until fragrant. This should only take about 30 seconds or so.
Next, add the curry paste, powder, cauliflower and coconut milk to the pan. Stir until the curry distributes evenly in the coconut milk and the cauliflower is nicely coated with it.
Simmer. Reduce the heat to medium or medium-low and cover your pot. Let the cauliflower simmer until it’s tender, about 10 minutes or so.
Garnish. Before serving, adjust seasoning with salt & pepper, if needed, and sprinkle the curried cauliflower with fresh chopped cilantro.
FAQ’s and tips for making easy cauliflower curry
This curry does great when frozen so whip up a double batch and keep one aside for a future meal or simply store your leftovers for later. When kept in an airtight container in the freezer, you can expect your cooked vegetable curry to last up to 3 months. I recommend not adding fresh herbs to the portion you are freezing until after it’s been reheated for the best results.
You can serve your curry over rice (this is the most traditional way of eating it) or you can switch things up and serve it over quinoa or some greens. Garnish the top with fresh herbs, sesame seeds, cilantro, lime, or even diced onion if you want. There’s a lot of options to work with!
You’ll know that your cauliflower is done cooking when you can insert a fork into the veggie without much resistance. Check it throughout the cooking process as you don’t want it to be too mushy. That goal is soft and tender-crisp not mashed potatoes or raw-crisp.
More curry recipes you’ll enjoy
- Chicken Vegetable Coconut Curry
- Thai Style Chickpeas and Potato Curry
- Curry Chicken Salad
- Coconut Curry Baked Cod
- Clow Cooker Massaman Beef Curry
More cauliflower recipes to tryPrint
You are going to love this simple creamy cauliflower curry with coconut milk! This healthy vegan recipe is so delicious served over rice, and because it’s so easy and fast to make, don’t be surprised if it becomes a regular occurrence in your house! #veganrecipes #cauliflowercurry
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (2–3 cloves)
- 2 teaspoons curry paste
- 1 teaspoon curry powder
- 1 head cauliflower (5 –6 cups chopped florets)
- 1/2 cup canned coconut milk
- Salt & pepper, to taste
- Chopped fresh cilantro, optional
- In a large skillet over medium-high heat, sauté the garlic in olive oil until fragrant, about 30 seconds. Add curry powder, curry paste, cauliflower and coconut milk. Stir to combine.
- Reduce heat to medium. Cover the pan and allow cauliflower to simmer for about 10 minutes, or until soft.
- Adjust seasoning with salt & pepper, to taste.
Keywords: dairy free, vegan, gluten free, easy, 5 ingredient, healthy
Recipe adapted from Kalyn’s Kitchen.
Last Updated on July 24, 2020 by Melissa Belanger