Description
This vibrant Vegan Cauliflower Curry is a flavorful and comforting dish featuring tender cauliflower florets simmered in a rich coconut milk and tomato sauce, infused with an aromatic blend of curry spices. Perfectly spiced and creamy, this curry serves as a wholesome vegan main course that pairs beautifully with rice or naan bread.
Ingredients
Vegetables and Aromatics
- 1 medium cauliflower, cut into florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Spices and Seasonings
- 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)
- Salt and pepper, to taste
Liquids and Fats
- 1 tablespoon coconut oil
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth or water
For Serving and Garnish
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat the Aromatics: Heat 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, forming the flavor base.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant, enhancing the curry’s aromatic profile.
- Toast the Spices: Mix in the curry powder, turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly to toast the spices and release their full flavors.
- Incorporate Cauliflower: Add the cauliflower florets to the pot and stir well to coat them thoroughly with the toasted spice mixture.
- Add Liquids and Simmer: Pour in the coconut milk, diced tomatoes with their juices, and vegetable broth. Stir everything together, then bring the mixture to a gentle simmer.
- Cook Until Tender: Cover the pot and simmer for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened to a creamy consistency. Season with salt and pepper to taste.
- Serve with Garnish: Serve the curry hot over cooked rice or with naan bread. Garnish with fresh cilantro to add a bright, fresh finish.
Notes
- For extra heat, increase the amount of cayenne pepper or add chopped fresh chili during cooking.
- You can substitute vegetable broth with water if you prefer a lighter sauce.
- This curry keeps well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- To make it oil-free, sauté the onions and spices in vegetable broth instead of coconut oil.
- Adding chickpeas or peas can boost the protein content, making it even more filling.
