This simple cauliflower curry recipe comes together in under 30 minutes and is a hearty protein-packed vegan, vegetarian and gluten-free dish! It’s also great for meal prep and can be made ahead of time.

two bowls of coconut cauliflower curry topped with cilantro

Cauliflower curry with coconut milk

Coconut Cauliflower Curry is the perfect cozy and flavorful dish to make in the Fall and Winter. Whether you’re a vegan, a veggie lover, or someone looking to spice up their meal routine, this curry will become a hit in your kitchen! While you may be more accustomed to a traditional Tofu Coconut Curry, I promise you’ll fall in love with this curry made from cauliflower and chickpeas!

It’s made with a combination of cauliflower and chickpeas for some added protein, so it will keep you feeling full and satisfied.

If you’re on the hunt for a dish that’s equal parts comforting and exciting this is the perfect dish for you to try!

Why you’ll love this recipe

  • Quick and easy: this cauliflower curry recipe is perfect for busy days when you’re craving a homemade meal without spending hours in the kitchen.
  • Bold flavour: This recipe offers a delicious blend of spices and ingredients, ensuring that each bite is packed with flavour. The combination of creamy coconut milk, cauliflower, and spices creates the perfect balance between creaminess, sweetness, and a hint of spice.
  • Versatile and healthy: Cauliflower curry is perfect for a variety of dietary preferences, including gluten-free, vegetarian and vegan. It’s a wholesome and nutritious meal that’s packed packed with essential nutrients. This recipe can be served with rice, naan, or enjoyed on its own.

Cauliflower curry ingredients

ingredients for cauliflower curry
  • Onion: The onion lends a sweet and savoury depth to the curry base.
  • Garlic: Garlic infuses the dish with aromatic richness and a mild, earthy flavour.
  • Ginger: Ginger adds a zesty, aromatic kick and enhances the overall spiciness.
  • Cauliflower: the star ingredient of the dish gives a hearty and nutty texture, absorbing the curry’s flavours.
  • Chickpeas: These add some plant-based protein to the curry. If you prefer you can leave out the chickpeas.
  • Coconut milk: this creates richness and creaminess in the curry.
  • Vegetable broth: You can substitute with any type of broth you love.
  • Thai red curry paste: this is my favourite type of curry paste to add to curries. It’s slightly spicy and tangy.
  • Soy sauce: substitute with gluten-free soy sauce or tamari for a gluten-free option.
  • Maple syrup: for a touch of sweetness. You can substitute with agave, honey or brown sugar.
  • Curry powder: Curry powder gives this curry a classic curry flavour.
  • Turmeric powder: this is what gives the curry a vibrant colour. You can leave this out if you prefer as it doesn’t add much flavour.
  • Spinach leaves: for a pop of vibrant green and some extra nutrients.
  • Cilantro: Fresh cilantro leaves garnish the curry with a burst of herbaceous freshness and aroma.

*Full recipe measurements and instructions are below in the recipe card.

How to make coconut cauliflower curry

Step 1

Heat the vegetable oil in a pot or large pan on medium-high heat, then add the onion, garlic and ginger and saute for 2-3 minutes.

onions, garlic and ginger in a pan

Step 2

Add the cauliflower, chickpeas, coconut milk, Thai curry paste and seasoning and mix everything together.

cauliflower, chickpeas, curry paste and coconut milk in a pan

Step 3

Reduce the heat to medium-low, cover the pot or pan and let simmer for 10-15 minutes or until the cauliflower is tender.

cauliflower curry in a pan

Step 4

Add the spinach leaves to the curry and mix until the spinach is wilted.

cauliflower curry and fresh spinach leaves in a pan

Step 5

Optionally top the curry with fresh cilantro and serve over rice, with naan bread or on its own.

cauliflower curry topped with cilantro in a pan

What to serve with cauliflower curry

This cauliflower curry is delicious to enjoy on its own or with a variety of other dishes. Here are some other great recipes I love to serve up with this curry.

How to store, freeze and reheat

Fridge: store leftover cauliflower curry in an airtight container in the fridge for up to 5 days. Reheat the curry on the stovetop or in a bowl in the microwave.

Freezer: let the curry cool completely then transfer to a freeze-safe container or storage bag and freezer for up to 2 months. Let the curry thaw on the countertop to defrost, then reheat on the stovetop or in the microwave.

Expert Tips

  • Use high-quality ingredients for the best results: Fresh cauliflower, fresh garlic good quality curry paste and coconut milk will always lead to a better tasting dish. Try to stay clear of using frozen cauliflower or pre-chopped garlic and ginger if possible.
  • Balancing flavours: Thai cuisine is known for its perfect balance of sweet, sour, salty, and spicy flavours. Achieve this balance by using the right combination of ingredients. Depending on the brands you use (for curry paste, vegetable broth etc.) you may find you need to adjust some ingredients measurements to create a perfect balance. Always taste the curry and adjust the seasoning as needed.
  • Don’t overcook the cauliflower: Cauliflower can turn mushy if overcooked, so be mindful of cooking time. It should be tender but still have a very slight crunch. This should take roughly 10-15 minutes depending on the size of the cauliflower florets
  • Garnish with fresh herbs: Just before serving, sprinkle fresh herbs like cilantro, Thai basil, or mint over your Thai coconut cauliflower curry. These herbs add a burst of freshness and colour

Cauliflower curry FAQ

Is cauliflower curry healthy?

Yes. Cauliflower curry is a healthy vegan and vegetarian-friendly meal that has 290 calories, 7.5 grams of fibre and 8 grams of protein per serving.

What do you put in cauliflower curry?

There are many different styles of cauliflower curry that can be made with a variety of different vegetables and spices. This curry is made with the addition of chickpeas, coconut milk and Thai red curry paste.

Can I make this curry ahead of time?

Yes! This curry stores well and can be prepared days ahead of time and stored in the fridge before serving.

cauliflower curry in a bowl with a spoon

More curry recipes to try next!

If you tried this Cauliflower Curry or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cauliflower curry in a bowl with a spoon

Cauliflower Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai
  • Diet: Vegetarian
Print Recipe

Description

This cauliflower curry is perfect for a cozy weeknight dinner!

Ingredients

Units Scale
  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1-inch cube of ginger, finely chopped
  • 1 head cauliflower, chopped (approx 4 cups)
  • 14 oz can of chickpeas, drained
  • 1 cup coconut milk
  • 3/4 cup vegetable broth
  • 1 tbsp Thai red curry paste
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1/2 tbsp maple syrup
  • 1 tbsp curry powder
  • 1/2 tsp turmeric powder
  • 1 cup spinach leaves
  • Cilantro to top (optional)
  • salt & pepper to taste

Instructions

  1. Heat the vegetable oil in a pot (or pan with sides) on medium-high heat, then add the onion, garlic and ginger and saute for 2-3 minutes.
  2. Next, add the cauliflower and chickpeas and mix everything together for another 1-2 minutes.
  3. Add the coconut milk, vegetable broth, soy sauce, maple syrup, curry powder, and turmeric powder and mix everything together until it comes to a light boil.
  4. Reduce the heat to medium-low, cover and let simmer for 10-15 minutes until the cauliflower is tender. 
  5. Remove the lid and add the spinach leaves to the curry. Mix together until the spinach leaves soften.
  6. Top with some fresh cilantro.

Notes

Enjoy this curry on its own or served with rice or naan bread. 

Store leftovers in the fridge for 5 days or in the freezer for 2 months.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 290
  • Sugar: 6g
  • Fat: 14g
  • Carbohydrates: 33g
  • Fiber: 7.5g
  • Protein: 8g