Creamy coconut cauliflower curry is the vegetarian comforting dinner recipe you need. It’s the perfect gluten-free weeknight recipe because it comes together in 30 minutes. Serve with steamed basmati rice, naan bread or roti.
Ingredients
Full cauliflower curry recipe with instructions can be found in the recipe card below.
- Cauliflower.
- Oil.
- Garam masala. If you can’t find Garam Masala, use a good quality curry powder containing Indian spices like coriander, cumin, cinnamon, cardamom and mace.
- Onion.
- Garlic cloves.
- Fresh ginger.
- Turmeric.
- Cardamom.
- Paprika.
- Tomato paste.
- Coconut milk. I used full-fat coconut milk but you can use lite coconut milk too.
- Pinch of sugar.
- Salt and pepper to taste.
How to make coconut cauliflower curry
- Roast the cauliflower: Cut a head of cauliflower into florets. Drizzle over oil and season with two tablespoons of Garam Masala and a teaspoon of salt. Toss to coat the cauliflower then transfer to a baking sheet or baking dish. Place in a hot oven and allow to roast for 20 minutes.
- Make the coconut curry sauce: While the cauliflower is roasting, make the curry sauce. Melt a few tablespoons of butter in a pot or Dutch oven set over medium-high heat. Add the onion and cook until soft and fragrant. Stir in the garlic, ginger and spices and cook for another minute until fragrant. Add the tomato paste and cook until the pan is dry then pour in the coconut milk. Season with a pinch of sugar and salt and pepper. Simmer for 10 minutes or until slightly reduced.
- Finish the curry: Add the roasted cauliflower to the curry sauce and cook for another 10 minutes until the cauliflower is fully cooked and the sauce has thickened slightly. Serve with rice garnished with fresh cilantro/coriander.
Can I make this in advance?
The curry can be made the day before serving and reheated in the oven until hot and bubbling. Curry is often better the next day as the flavors have time to develop. Leftovers can be kept in an airtight container in the fridge and reheated in the microwave or on the stove before serving.
What to serve with cauliflower curry
Vegetarian curry recipes
Creamy Coconut cauliflower curry
Creamy coconut cauliflower curry is the vegetarian comforting dinner recipe you need. It's easy to make and absolutely delicious.
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Servings: 4
Calories: 345kcal
Ingredients
- 1 kg (2lb) cauliflower
- 2 tsp oil
- 1 tsp salt
- 2 tbsp Garam Masala
For the curry sauce
- 2 tbsp butter
- 1 onion finely chopped
- 4 garlic cloves crushed
- 2 tsp crushed ginger
- 2 tbsp Garam masala
- 1 tsp turmeric
- 1 tsp ground cardamom
- 1 tsp paprika
- 2 tbsp tomato paste
- 800 g (28oz) coconut milk
- pinch of sugar
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/390°F.
- Cut a head of cauliflower into florets. Drizzle over oil and season with two tablespoons of Garam Masala and a teaspoon of salt. T
- oss to coat the cauliflower then transfer to a baking sheet or baking dish. Place in a hot oven and allow to roast for 20 minutes.
- While the cauliflower is roasting, make the curry sauce.
- Melt a few tablespoons of butter in a pot or Dutch oven set over medium-high heat.
- Add the onion and cook until soft and fragrant. Stir in the garlic, ginger and spices and cook for another minute until fragrant.
- Add the tomato paste and cook until the pan is dry then pour in the coconut milk.
- Season with a pinch of sugar and salt and pepper.
- Simmer for 10 minutes or until slightly reduced.
- Add the roasted cauliflower to the curry sauce and cook for another 10 minutes until the cauliflower is fully cooked and the sauce has thickened slightly.
- Serve with rice garnished with fresh cilantro/coriander.
Nutrition
Calories: 345kcal | Carbohydrates: 27g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 954mg | Potassium: 909mg | Fiber: 9g | Sugar: 7g | Vitamin A: 412IU | Vitamin C: 127mg | Calcium: 75mg | Iron: 2mg
Very tasty. Easy to make. Everyone loved it!