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