Vegetable Curry with Cauliflower Recipe
Vegetable curry with cauliflower proves you can turn boring florets into a masterpiece that feels both wholesome and secretly indulgent.
Cauliflower soaks up spices like it’s auditioning for a curry commercial, making every bite flavorful and utterly satisfying.
This dish is hearty enough to feed your soul, yet light enough to not leave you regretting that second helping.
The creamy sauce hugs the vegetables, bringing cozy comfort without needing hours of complicated kitchen drama.
Serve it with rice, naan, or just straight from the pot—because sometimes plates are optional when curry this good exists.
Vegetable Curry with Cauliflower Recipe
A rich, fragrant curry featuring cauliflower and mixed vegetables simmered in spiced tomato-coconut sauce.
Ingredients
- Cauliflower florets – 1 medium head about 4 cups
- Coconut milk – 1 can 13.5 oz
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Ginger – 1 tbsp grated
- Carrots – 2 sliced
- Peas – 1 cup frozen or fresh
- Crushed tomatoes – 1 can 14 oz
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Ground turmeric – ½ tsp
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
Instructions
- Heat olive oil in a pot.
- Sauté onion, garlic, and ginger until golden.
- Stir in curry powder, cumin, and turmeric.
- Add carrots and cauliflower florets.
- Pour in crushed tomatoes and stir.
- Mix in coconut milk and simmer.
- Add peas, salt, and pepper.
- Cook 25 minutes until cauliflower softens.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 8 g
Vitamins & Minerals (per serving)
- Vitamin C: 75%
- Vitamin A: 40%
- Iron: 20%
- Calcium: 10%
- Magnesium: 14%
Additional Tips
- Roast cauliflower before adding for extra depth.
- Toss in spinach at the end for more greens.
- Leftovers reheat beautifully for next-day lunches.
