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cauliflower curry with lentils and cilantro in a white bowl on a white counter

Cauliflower Curry Recipe

A vegan cauliflower curry with creamy coconut milk and warming spices.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 671kcal


  • 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.


Serving: 1serving | Calories: 671kcal | Carbohydrates: 50g | Protein: 20g | Fat: 50g | Saturated Fat: 43g | Sodium: 410mg | Potassium: 1824mg | Fiber: 16g | Sugar: 10g | Vitamin A: 53IU | Vitamin C: 148mg | Calcium: 167mg | Iron: 13mg