This easy cauliflower curry recipe is a keeper. The coconut-creamy sauce is rich and comforting, and the total cook time is about 30 minutes. Add this quick, flavourful dish to your rotation.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Cauliflower Curry
- Substitutions
- Variations
- How to make Cauliflower Curry
- Leftovers
- Recipe FAQs
- More Cauliflower recipes
- You might also like
- Rate it…
- Cauliflower Curry Recipe
Why this recipe works
This cauliflower curry made with coconut milk works year-round. The sauce is creamy and well spiced, while cauliflower provides satisfying texture without the calories of meat. It’s a one-pot meal that’s simple to prepare and naturally vegan and gluten-free, so it fits many diets.
Ingredients to make Cauliflower Curry
- Cauliflower – the main ingredient, broken into florets.
- Olive oil – for cooking and adding mild flavour.
- Cumin seeds – warm and earthy.
- Mustard seeds – add a subtle heat and bitterness.
- Onions – provide sweetness and depth.
- Garlic cloves – for savoury depth.
- Ginger – fresh, slightly spicy and citrusy.
- Curry powder – choose mild or hot to taste.
- Chili powder – for extra heat if you like it spicy.
- Can of chopped tomatoes – adds body and acidity.
- Full-fat coconut milk – gives the sauce its creamy texture.
- Salt and pepper – to season.
- Cooked rice – basmati is recommended for serving.
See the recipe card below for exact quantities.
Substitutions
- Spices – swap or add turmeric, garam masala, or curry leaves to tailor the flavour.
- Vegetables – add peas, sweet potato, broccoli, or bell peppers for variety and extra nutrition.
Variations
- Spicier – use a hotter curry powder and a pinch of cayenne.
- Deluxe – finish with a squeeze of lime or lemon and a sprinkle of fresh parsley or coriander.
- Kid friendly – reduce the chili and strong spices to suit younger palates.
How to make Cauliflower Curry
Step 1: Break the cauliflower into florets, rinse, and set aside. Chop the onions, grate the ginger and finely chop the garlic.
Step 2: Heat olive oil in a saucepan over medium-high heat. Add cumin and mustard seeds and cook until they begin to pop.
Step 3: Add the onions and cook, stirring, for about 5 minutes until softened.
Step 5: Pour in the chopped tomatoes and coconut milk, stir to combine, then add the cauliflower. Bring to a boil, reduce the heat and simmer for about 15 minutes, until the cauliflower is tender but still holds its shape.
Step 4: Add the garlic, ginger, curry powder and chili powder to the pan and cook briefly until fragrant before adding the liquids.
Hint: To speed things up, roast or air-fry the cauliflower while you prepare the sauce, then combine them at the end for a slightly different texture and extra caramelised flavour.
Leftovers
Store leftover curry in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave; add a splash of water or coconut milk if the sauce has thickened.
Recipe FAQs
Reduce or omit the hotter spices like chili powder and choose a milder curry powder. Adding more coconut milk also mellows heat and balances the flavours.
Serve it with rice, naan bread, or a simple side salad to complete the meal.
More Cauliflower recipes
- Cauliflower Soup
- Air Fryer Cauliflower
- Cauliflower Cheese
- Bang Bang Cauliflower
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Cauliflower Curry
Ingredients
- 1 medium cauliflower
- 2 tbsp olive oil
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- 2 medium onions, chopped
- 3 garlic cloves, finely chopped
- 1 inch fresh ginger, grated
- 2 tbsp curry powder, (I use mild)
- 1 tsp chili powder
- 400 g can of chopped tomatoes
- 400 ml can of full-fat coconut milk
- cooked rice to serve, (optional)
Instructions
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Separate the cauliflower into florets, rinse and set aside. Chop the onions, grate the ginger and finely chop the garlic.
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Heat olive oil in a saucepan over medium-high heat. Add cumin and mustard seeds and cook until they pop.
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Add the onions and cook for about 5 minutes, stirring, until softened.
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Add garlic, ginger, curry powder and chili powder, and cook until fragrant.
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Stir in the chopped tomatoes and coconut milk. Add the cauliflower, bring to a boil, then reduce heat and simmer for about 15 minutes until tender.
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Serve with rice and garnish with fresh coriander if desired.
Notes
Substitutions & Variations: See the Substitutions and Variations sections above for ideas.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat in a saucepan over low heat or in the microwave; add a splash of water or coconut milk if needed.
To Freeze: Freeze in an airtight container for up to three months. Thaw in the fridge before reheating.
Tip 1: Roasting the cauliflower first and then tossing it in the sauce gives a nuttier, caramelised flavour and can save time.
Tip 2:Blend the sauce before adding the cauliflower if you prefer a smoother texture.
Tip 3:You can swap cauliflower for chicken, prawns, potatoes or other vegetables if you like.