This creamy Cauliflower Curry Recipe is 100% vegan and 100% delicious! It’s big on flavor but short on ingredients, making it the perfect weeknight recipe.
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Have you been searching for an easy recipe to make for dinner on, like, a Tuesday? One of those dishes without that many ingredients but still a lot of interesting flavors? The perfect weeknight meal?
Well, call off the search parties, friends. It’s here. We’ve done it. This Cauliflower Curry Recipe is an easy dish to prep at home any night of the week!!
I’m truly hooked on it, and that’s surprising for me. You see, I’m really not a big curry gal. But a few weeks ago, we had this delicious curry takeout dish…and I haven’t been able to get it out of my mind.
So, here’s my Veg World spin on curry! I hope you love it as much as I do.
Need some more weeknight meal inspo? Check out the Spaghetti Squash Burrito Boats and Baby Portobello Mushroom Stir Fry.
Reasons to Love Cauliflower Curry
- The sauce. Errr my. It’s so CREAMY (thanks to coconut milk), but the spices are the best part. There’s yellow curry powder, of course, plus a little cumin and ginger. I also threw in some cinnamon for the heck of it!
- This dish comes together in ~30 minutes!!!
- I added some lentils, not only for their tender, grainy texture that pairs so well with the sauce…but also because they’re loaded with protein and help make this cauliflower curry recipe a complete meal.
- The leftovers make a great lunch the next day!
- AND this recipe is vegan and gluten free.
How to Make Cauliflower Curry
Check out how easy it is! (Keep scrolling for the full cauliflower curry recipe).
- Cook a diced onion in coconut oil in a large skillet.
- Add the spices and garlic and cook until fragrant.
- Pour in the coconut milk and let the sauce simmer for a few minutes.
- Add the cauliflower florets and cook until tender, about 15 minutes.
If you don’t have pre-cooked lentils on hand, start them on the stove right before you begin the curry.
Expert Tips and FAQ
- Time-saving tips: use bagged cauliflower florets (fresh or frozen) instead of chopping the cauliflower yourself, and make the lentils beforehand or purchase cooked lentils (like the kind from Trader Joe’s!).
- Make sure to use unsweetened coconut milk in a can (not a carton). It’s higher in fat and much creamier!
- Most curries also include diced tomatoes. I personally prefer this cauliflower curry recipe without them, but you can feel free to add a can if you want.
- Serve over rice and/or with naan bread, but it also stands alone as a complete dish!
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes on high.
Can you freeze cauliflower curry?
You can make this recipe in advance, or as part of meal prep, and freeze for a later time. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in a skillet or in the microwave.
More Healthy Cauliflower Recipes
If you like this flavorful dish, you may also enjoy:
- Baked Orange Sticky Cauliflower
- Cauliflower al Pastor Bowls
- Cauliflower Steaks with Lemon Parsley Tahini
- Greek Cauliflower Rice
For another dish with curry flavors, check out the Coconut Beetroot Curry with Thyme or Baked Curry Carrot Falafel.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Cauliflower Curry Recipe
- 1 tablespoon coconut oil - can sub olive oil
- 1 white onion - diced
- 3 cloves garlic - pressed or minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon ground ginger - can sub 1 tablespoon fresh
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 13.5 oz can coconut milk - full-fat or lite
- 1 head cauliflower - cut into bite-sized florets
- 1 cup cooked lentils
- Fresh cilantro - optional
- Naan or pita bread - optional
- If you need to prepare the lentils for the recipe, cook them according to package instructions (~½ cup dry lentils yields 1 cup cooked) while you prepare the curry.
- Heat the coconut oil in a large skillet over medium heat until melted. Add the onion and cook for 3-5 minutes. Stir in the garlic, curry powder, cumin, ginger, cinnamon, and salt and cook until fragrant, ~1-2 minutes.
- Pour in the coconut milk and let the sauce simmer for 2-3 minutes before adding the cauliflower florets. Cook over medium-low heat for ~15 minutes until the cauliflower is tender. Stir in the cooked lentils.
- Serve on its own or with rice and naan or pita bread. Top with fresh cilantro to taste (optional).
- Use fresh or frozen bagged cauliflower and pre-cooked lentils to save time.
- Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes on high.
- You can also freeze this dish (it will last for 3 months). Thaw in the fridge and reheat before you eat it.
- Feel free to add additional spices as desired, such as coriander, turmeric, cardamom, and/or cayenne pepper.
Enjoy this stellar dish! – Lizzie
I made the cauliflower as a side dish for salmon, leaving out the lentils. When I reheated the leftovers, I topped with some diced apple. Both very good!
Lizzie Streit, MS, RDN
Yum! The diced apple on top sounds delicious. I’m so glad you enjoyed it!!