1-Pot Vegan Cauliflower Curry (GF, DF, VG)
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!
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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)
How to Make Vegan Cauliflower Curry
- 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.
Looking for More Easy Dinner Recipes?
- Instant Pot Mongolian Chicken
- Nasi Rawon Recipe (Indonesian Black Beef Soup)
- How to Make Martabak Telur (Indonesian Meat & Egg Pancakes) The Easy Way!
- Chinese Pork Dumplings (With Pictures!)
- Better-Than-Takeout Shrimp Fried Rice (GF, DF)
- Rendang Sapi (Indonesian Spicy Beef Stew)
- Easy Bibimbap (Korean Mixed Rice Bowl)
- Indonesian Tempeh Rice Bowl (GF, DF, V)
- Ribeye Steak with Egg Noodles Puttanesca
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If you make this 1-Pot Vegan Cauliflower Curry recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
1-Pot Vegan Cauliflower Curry (GF, DF, VG)
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
- 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)
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.
Nutrition
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Really delicious! This curry was a hit last night!
Hey thanks Jenna! I appreciate you taking the time to write this feedback!