Vegan Cauliflower Coconut Curry

Easy to make, creamy and perfectly spiced Vegan Cauliflower Coconut Curry. An amazing vegan friendly dish that everybody will love. 

Comfort food is my favorite food on earth. Anything that’s warm, savory, simple to make, healthy and delicious. From soups to pastas to curries. I love it even more if it makes enough to enjoy for the next day’s lunch or dinner! This cauliflower coconut curry is basically a vegan version of chicken tikka masala (which is one of my favorite dishes by the way).

HOW TO MAKE CAULIFLOWER CURRY IN A FEW STEPS

1. Roast the cauliflower. Toss cauliflower florets with a little coconut milk, spices and salt. Roast for about 15 minutes until browned.

2. While the cauliflower is roasting, saute an onion, garlic and ginger with avocado oil.

3. Made a curry paste by whisking in all the spices and tomato paste.

4.Stir in tomato sauce and coconut milk.

5. Add in roasted cauliflower and lemon juice.

6. Serve with basmati rice and fresh cilantro.

BEST SPICES TO USE IN INDIAN CURRY

ginger

cumin

coriander

cilantro

curry powder

paprika

garam masala (mix of cumin, coriander and variety of different spices)

TIPS FOR THE BEST CAULIFLOWER COCONUT CURRY

Roast the cauliflower. Roasting the cauliflower before adding it to the curry brings out its best flavors and texture!

Use fresh ginger and garlic to get the best flavor

Don’t be scared of adding different spices. It may look like there’s a lot of different spices that goes into this curry but trust me,  the combination of all these indian spices bring out the best curry flavor.

Garnish with cilantro and serve with basmati rice and naan bread (if desired),

Craving more healthy and warm curry dishes? Check out these:

vegan coconut curry noodle bowls

thai shrimp coconut curry

coconut curry noodle soup

 roasted eggplant curry

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Vegan Cauliflower Coconut Curry

Print

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

white basmati rice for serving

ROASTED CAULIFLOWER

1 large cauliflower head,  cut into florets

1/4 cup full-fat coconut milk

1 tsp garam masala

1 tsp chili powder

1/2 tsp pink himalyan salt

COCONUT CURRY

1 tbsp avocado oil

1 onion, large, chopped

2 garlic cloves, minced

1 tbsp ginger, minced

2 tbsp tomato paste

1 can tomato sauce

1 can full-fat coconut milk, divided

1 tbsp garam masala

1 tsp chili powder

1 tsp coriander

1 tsp paprika

2 tsp cumin

1 tsp pink himalayan salt or to taste

1 tbsp lemon juice

Instructions

1. Preheat oven to 425F and grease a large baking sheet with oil. Toss cauliflower florets with coconut milk, spices and salt. Roast for about 15 minutes until browned.

2.  While the cauliflower is roasting, heat up avocado oil. Add an onion, garlic and ginger. Saute for about 5-8 minutes until soft and browned. Stir in garam masala, chili powder, paprika, all the spices and tomato paste.

3. Stir in tomato sauce and coconut milk. Bring to a simmer and cook for about 10 minutes.

4. Add in roasted cauliflower and lemon juice.

5. Serve with basmati rice and fresh cilantro.