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1-Pot Vegan Cauliflower Curry (GF, DF, VG)

Cauliflower Chickpea Curry in a bowl and 2 plates of rice and cilantro
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This easy 1-pot Cauliflower Curry recipe takes only 30 minutes to make and is the perfect Meatless Monday dish! Made with fresh cauliflower, flavorful spices, coconut milk, and tomatoes, this recipe is 100% vegan and absolutely bursting with vibrant flavors! Our 1-pot curry recipe makes the perfect base that is easily customizable: I like to add chickpeas, chiles, and top it with some chopped cilantro and lime wedges. Served over rice, noodles, or greens – this cauliflower curry is absolutely delectable!

Last week, the annual Lawrence Restaurant Week kicked off, and one of my absolute favorite restaurants, Merchant’s Pub & Plate, participated! In my almost 2 years living in Lawrence, I can’t even begin to tell you how many times I’ve been to Merchant’s – and for good reasons! At this point, my husband and I have tried a good amount of their seasonal menu offerings, and one of my favorite dishes they serve has been their Cauliflower Tikka Masala! Before trying this dish, I had never thought of substituting what’s typically made with chicken, well, with cauliflower! Since then, I’ve been thinking of all the ways I could incorporate this concept into my regular meal rotation, and voila! This 1-pot Vegan Cauliflower Curry recipe was born – just in time for us to start Meatless Monday!

For more curry recipes, check out our original Chicken Curry Recipe!

Ingredients to Make Vegan Cauliflower Curry

  • 2 tbsp oil (sub ghee if not DF/Vegan)
  • 1 large onion , chopped
  • 4 cloves garlic , minced
  • 1 small head cauliflower , cut into florets
  • 1 tbsp fresh ginger , minced (sub ginger paste)
  • salt and pepper , to taste
  • 1 tsp ground turmeric
  • 2 tsp cumin
  • 1½ tbsp curry powder
  • 1½ tbsp red curry paste
  • 1 (14 oz) 1 (14 oz) can full-fat coconut milk
  • 2 tbsp 2 tbsp tomato paste
  • 1 tbsp 1 tbsp tamari , sub coconut aminos
  • 1 (15 oz)  can chickpeas, rinsed and drained (optional)

To serve:

  • cooked Basmati rice
  • naan bread
  • cilantro, chopped
  • lime, sliced
  • chili sauce (we like using sambal oelek)
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How to Make Vegan Cauliflower Curry

  1. Heat a large pot over medium heat. Once hot, add oil, onions and garlic. Sauté until onions are transluscent and garlic is fragrant, about 2-3 minutes.
  2. Add in the cauliflower florets. Stir, then add ginger, salt, pepper, turmeric, curry powder, and cumin. Stir to combine, then saute for 1-2 minutes.
  3. Add in coconut milk, tamari, tomato paste, and red curry paste. Stir to combine, then bring to a simmer.
  4. Once mixture is simmering, add the chickpeas. Reduce heat to medium-low.
  5. Cover the pot with a lid and simmer for 15-20 minutes, or until cauliflowers are tender. Add water or broth if mixture becomes too thick.
  6. Serve over warm Basmati rice and/or naan, then garnish with chopped cilantro and lime wedges. Add chili sauce as needed. ENJOY!
  7. Leftovers will keep in the refrigerator for up to 5 days or in the freezer up to 2 months.

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Cauliflower Chickpea Curry in a bowl and 2 plates of rice and cilantro

1-Pot Vegan Cauliflower Curry (GF, DF, VG)

DWELL by Michelle
This easy 1-pot Cauliflower Curry recipe takes only 30 minutes to make and is the perfect Meatless Monday dish! Made with fresh cauliflower, flavorful spices, coconut milk, and tomatoes, this recipe is 100% vegan and absolutely bursting with vibrant flavors! Our 1-pot curry recipe makes the perfect base that is easily customizable: I like to add chickpeas, chiles, and top it with some chopped cilantro and lime wedges. Served over rice, noodles, or greens – this cauliflower curry is absolutely delectable!
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 8 servings
Calories 268 kcal

Ingredients
  

  • 2 tbsp oil (sub ghee if not DF/Vegan)
  • 1 large onion , chopped
  • 4 cloves garlic , minced
  • 1 small head cauliflower , cut into florets
  • 1 tbsp fresh ginger , minced (sub ginger paste)
  • salt and pepper , to taste
  • 1 tsp ground turmeric
  • 2 tsp cumin
  • tbsp curry powder
  • tbsp red curry paste
  • 1 (14 oz) 1 (14 oz) can full-fat coconut milk
  • 2 tbsp 2 tbsp tomato paste
  • 1 tbsp 1 tbsp tamari , sub coconut aminos
  • 1 (15 oz)  can chickpeas , rinsed and drained (optional)

To serve:

  • cooked Basmati rice
  • naan bread
  • cilantro , chopped
  • lime , sliced
  • chili sauce (we like using sambal oelek)

Instructions
 

  • Heat a large pot over medium heat. Once hot, add oil, onions and garlic. Sauté until onions are transluscent and garlic is fragrant, about 2-3 minutes.
  • Add in the cauliflower florets. Stir, then add ginger, salt, pepper, turmeric, curry powder, and cumin. Stir to combine, then saute for 1-2 minutes.
  • Add in coconut milk, tamari, tomato paste, and red curry paste. Stir to combine, then bring to a simmer.
  • Once mixture is simmering, add the chickpeas. Reduce heat to medium-low.
  • Cover the pot with a lid and simmer for 15-20 minutes, or until cauliflowers are tender. Add water or broth if mixture becomes too thick.
  • Serve over warm Basmati rice and/or naan, then garnish with chopped cilantro and lime wedges. Add chili sauce as needed. ENJOY!
  • Leftovers will keep in the refrigerator for up to 5 days or in the freezer up to 2 months.
Keyword cauliflower curry, chickpea cauliflower, dairy-free, easy dinner recipes, Gluten-Free, indian curry recipe, vegan, vegan curry recipes, vegan protein meals, vegetarian

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