This creamy Cauliflower Curry is a quick and easy, one pot vegan meal that is ready in just 25 minutes! The tender cauliflower pieces are simmered in a flavorful mixture of aromatics, red curry paste, and coconut milk for an all-in-one meal you won't be able to stop eating. Start a batch of steamed rice at the same time for the perfect meal ready on those busy weeknights!
If you love flavor and easy weeknight dinners, you need to keep Curry paste on hand at all times. It's such an easy way to add a ton of flavor quickly, and it's much faster than making the curry paste from scratch! This homemade cauliflower curry tastes like you splurged on takeout, yet it's an easy meal you can have ready way faster than delivery. It's a keeper!
Why You'll Love This Cauliflower Curry
- Easy to make. Ditch the takeout because this cauliflower curry recipe has just a few simple steps. Start by sauteeing the aromatics, then warm up the curry paste, add the liquids, and simmer the bell pepper and cauliflower. It's a mostly hands-off recipe once it gets started, so you'll have time to gather any garnishes or make any sides while you're waiting for it to cook!
- Incredibly flavorful. This coconut curry recipe is like a masterclass of flavor. Each ingredient adds so much flavor, from the bright red curry paste to the fresh ginger and garlic, fish sauce, and more. The entire recipe has such a delicious balance of sweet, sour, creamy, salty, umami, and more. So satisfying!
- Perfect one pot recipe. You only need a couple of basic kitchen supplies to make this easy Thai curry. That means clean-up will be a breeze, too!
Ingredient Notes
To make this delicious cauliflower curry, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - olive oil and coconut oil are good substitutes, if that is what you have on hand.
- aromatics - dice the onion, finely chop the garlic, and grate the fresh ginger.
- red curry paste - it's easiest to use a prepackaged curry paste from the store. You can also make it at home if you have all the ingredients.
- tomato paste - the concentrated tomato flavor adds so much depth of flavor! Tomato puree can also work as a good substitute.
- coconut milk - you can use either light or full-fat coconut milk.
- fish sauce - this will add a savory flavor that makes the curry more complex. It is however optional, so leave it out if you want to keep this recipe vegan.
- lime - use the zest and fresh lime juice for a punch of flavor.
- whole head of cauliflower - rinse the cauliflower well and slice it into florets.
- red bell pepper - slice the pepper into strips. You can also substitute with green bell pepper
- fresh cilantro - sprinkle chopped cilantro or Thai basil for garnish.
You will also need measuring cups and spoons, a skillet, spatula or spoon, cutting board, and knife.
How to Make the Best Cauliflower Curry
- Sauté aromatics. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic and ginger. Sauté until tender, about 2-3 minutes.
- Add paste. Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute.
- Add liquids. Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce mixture to a boil.
- Add veggies and simmer. Add cauliflower florets and bell pepper. Reduce heat to medium low and cover the lid. Simmer until tender, about 3-5 minutes.
- Serve. Garnish with cilantro or basil on top and serve warm with steamed rice.
Recipe Variations
- Add meat. You can easily add shrimp or cooked chicken to this easy coconut cauliflower curry for more protein.
- Make vegan cauliflower curry. If you prefer to make this recipe completely plant-based, ditch the fish sauce and use a certified vegan curry paste.
- Adjust the spices. Any kind of curry that would work in this recipe. I like to use red curry sauce for Thai-inspired meal, but it'd also be great with green curry or yellow curry. You can also add some red chili powder or red pepper flakes for a really spicy curry.
- Make cauliflower chickpea curry. For extra fiber and protein, rinse and drain a can of garbanzo beans and add them at the same time as the cauliflower pieces. Red lentils are another great option! They'll need to cook in the liquid for a while before you add the cauliflower.
- Add more veggies. The red bell pepper and cauliflower are just the start! Feel free to add your favorite veggies, like roasted eggplant, green beans, zucchini, broccoli, sweet potatoes, green peas, and more. Be sure to adjust the cooking time until each of the veggies is tender.
How to Serve
This homemade Cauliflower Curry is delicious served on with something starchy to soak up all that saucy goodness. Some of my favorite sides to serve with curry are:
- Easy Coconut Rice
- Small Batch Garlic Naan Bread
- Basmati Rice with Saffron
- Rice Pilaf
- Homemade Pita Bread
- Crispy Smashed Potatoes
Recipe Tips and Tricks
- Taste the broth. Before you add the cauliflower pieces, taste the broth. The flavors will concentrate as it cooks down, but it should already taste flavorful and well-seasoned at this time. If not, add a little salt.
- Give it a little time. This is a quick meal, but it tastes even better as the flavors sit! This delicious cauliflower curry makes fantastic leftovers, too.
- Use frozen cauliflower. Fresh cauliflower will cook faster and have a slightly firmer texture, but frozen cauliflower can work in a pinch! Thaw it first to release any extra moisture, which can water down the dish.
Storing and Freezing Instructions
How to Store
Allow the curry to cool to room temperature, then store the leftovers in an airtight container in the fridge for 3-4 days.
How to Reheat
It's very easy to microwave this curry for 5-6 minutes to serve over leftover rice. You can also warm it up in a saucepan or skillet with a splash of extra water as needed.
How to Freeze
Place the freezer-safe containers in the freezer for 3-6 months. Thaw the curry in the fridge before reheating.
FAQ
There are so many different types of curry out there that you really have a lot of options! I prefer to use a red curry paste for that warm, spicy flavor that pairs perfectly with the subtle nutty sweetness of cauliflower. This is more Thai-inspired in flavor, but it'd also be great with Indian spices.
I prefer to cook the cauliflower directly in the broth, as the florets will absorb the flavor all the way through. Other versions call for steaming the cauliflower first, which isn't a great idea. The cauliflower will absorb water instead of all the delicious flavor from the broth!
Technically, yes, but you really don't need to! This recipe cooks in just 25 minutes. It'd probably take longer for your pressure cooker to get to high pressure than just to make it on the stove.
More Cauliflower Recipes
- Cauliflower Alfredo
- Cauliflower Mac and Cheese
- Mashed Cauliflower
- Creamy Garlic Cauliflower Soup
- Cauliflower Tots
- Cauliflower Tacos
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