Coconut cauliflower curry is a healthy, flavour-packed dinner. Just let the cauliflower simmer with chickpeas in curry spices and coconut milk. Then serve over a bed of rice to soak up the saucy goodness. It’s an easy, one-pan meal you’ll keep coming back to.
Coconut cauliflower curry ingredients
If you’ve been avoiding curry because it sounds hard to make, think again! All you need are a few fresh ingredients and the perfect blend of spices. Also, it doesn’t need to take hours, this cauliflower coconut curry will be ready in just 30 minutes! Here’s what you’ll need:
Use extra virgin coconut oil to add to the coconut flavour of this curry.
Onion, garlic and ginger
These vegetables form the base of your curry, and fresh is best. Don’t be tempted by garlic or ginger in a tube or jar because these often contain added ingredients like vegetable oil. Also the flavour just isn’t there. Instead, to save time, you could use frozen ready chopped onion, garlic and ginger. These are freshly prepared and flash frozen. But, if you do have time, use fresh.
Spices & seasoning
A delicious melting pot of curry spices. I’ve used a blend of ground coriander, cumin, garam masala, turmeric, chilli powder and salt. Otherwise, you could use a curry powder blend instead. It will change the flavour profile of the curry, but it will still taste good! Don’t leave the salt out as it really does add to the dish.
Cauliflower is the star ingredient of this curry because it takes on flavour well. You could also try broccoli instead if you fancy a change. I’ve used spinach to finish this curry off with extra green goodness, but you could use kale or spring greens (collard greens) instead if you have these to hand.
Use chickpeas from a can or jar, drained and rinsed thoroughly. Another option is frozen chickpeas. Alternatively, you can also use meat instead if you prefer. Beef strips or diced chicken would also work well in place of the chickpeas.
Use a can of full-fat coconut milk. Check ingredients when you buy this because coconut milk should only contain coconut, but sometimes other ingredients sneak in! I like the brand Biona Organic.
Garnish with freshly chopped coriander (cilantro). Although, if you’re not a coriander fan just leave it out.
Serve your curry with rice of your choice to soak up that delicious sauce. Brown basmati, wild rice and cauliflower rice all work well.
How to make coconut cauliflower curry
This delicious meal will be ready in just 30 minutes! Follow these four simple steps:
- Sauté: Heat the coconut oil in a large pan over a medium heat. Cook the onion for 5 minutes, then add the garlic and ginger and cook for 1-2 minutes. Keep stirring to prevent sticking.
- Simmer: Add the spices and cook until fragrant, about a minute. Then add the cauliflower and mix to coat in the spices, this helps the cauliflower to absorb the flavours. Add the chickpeas, coconut milk, and vegetable stock, and mix everything together. Simmer for 10 minutes until the vegetables are just soft.
- Wilt: Place the spinach on top of the curry and leave to wilt for 2-3 minutes before stirring to combine.
- Serve: Divide between serving bowls with some rice, and garnish with fresh coriander.
And that’s it! A deliciously simple vegan meal, bursting with flavour.
Store leftovers in an airtight container for up to 5 days in the fridge, or up to 3 months in the freezer.
More quick and easy dinners to try
- Rainbow pad Thai
- Spiced salmon tray bake
- Baked cod with salsa verde
- Easy chilli chicken
- Courgetti spaghetti bolognese
- Ultimate vegan chilli
- Mediterranean chicken one-pan
More curry recipes to try
More cauliflower recipes to try
- Cauliflower rice
- Roasted cauliflower hummus
- Cauliflower crust Margherita pizza
- Spicy cauliflower tabbouleh bowl
I hope you enjoy this cauliflower coconut curry recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Cauliflower coconut curry
- 1 tbsp extra virgin coconut oil
- 1 small onion diced
- 2 garlic cloves crushed
- 1 thumb-sized piece fresh ginger finely grated
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp sea salt
- 1 small head cauliflower chopped into florets
- 400 g tin chickpeas drained and rinsed thoroughly
- 400 g tin coconut milk full-fat
- 100 ml vegetable stock see notes
- 150 g fresh spinach
- Handful of fresh coriander roughly chopped
- Rice of your choice
- Heat the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes or until soft. Add the garlic and ginger cook for 1-2 minutes or until fragrant.
- Add the spices and salt and cook for 1 minute or until fragrant. Add the cauliflower and stir to coat in the spices, when nicely coloured add the remaining ingredients (except the spinach) and stir to combine. Bring to a simmer, cover and cook for 10 minutes.
- Add the spinach to the top of the curry and leave for 2-3 minutes, or until wilted. Then stir the spinach through the curry.
- Divide between serving bowls with a spoonful of rice and sprinkle with fresh coriander to serve.
- Take Stock is my favourite vegetable stock brand, shop via the ingredients link and use the code THEFERTILITYKITCHEN for £5 off your entire order.