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Cauliflower Curry

This cauliflower curry makes such a great weeknight dinner! It's comforting, packed with protein and healthy vegetables, and it's super easy to make. It's vegan, gluten-free, and ready in just 35 minutes! 
Course Entrée
Cuisine American
Diet Vegan, Vegetarian
Prep Time 8 minutes
Cook Time 32 minutes
Servings 4 servings
Calories 419kcal
Author Sina


  • 1-2 cups basmati rice or brown rice
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon finely chopped ginger
  • 17 oz potatoes
  • 1-2 teaspoons red curry paste
  • 1/2 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon vegetable broth powder
  • 1 can full-fat coconut milk
  • 1 head of cauliflower
  • 1 red bell pepper
  • 1 can chickpeas
  • 1 cup frozen peas
  • salt, to taste
  • black pepper, to taste
  • juice of 1 lime
  • 1/2 cup freshly chopped cilantro


  • Prepare the rice according to the instructions on the package. Chop the bell pepper into medium-sized pieces. Finely chop the onion and the garlic. 
  • Cut the cauliflower into medium-sized florets. Peel the potatoes and cut them into cubes
  • Heat some oil in a large pan and sauté the onion for 2-3 minutes. Then add the garlic and the ginger and cook for another minute.
  • Then add the potatoes and cook for 3 more minutes. Add the curry powder, the cumin, and the red curry paste and stir well. Cook for 1 more minute. 
  • Then add the coconut milk, the vegetable broth, the bell pepper, the cauliflower, and the chickpeas and cook for 20 minutes. Add the frozen peas and cook for another 5 minutes. 
  • Season with salt, black pepper, and lime juice. Serve over the cooked rice and sprinkle with freshly chopped cilantro. 


  • Not all curry pastes are vegan as some contain shrimp paste. Fortunately, there are many vegan brands out there. So just check the labels. 
  • If you want to make the curry spicier, add some more curry paste and red pepper flakes. 
  • Serve it over cooked basmati rice or brown rice for a healthier version. 
  • Stored in the fridge in an airtight container, this curry will last 4-5 days.
  • This recipe freezes pretty well. Make sure to let it cool down completely before freezing it. You can freeze it for up to 3 months in freezer-friendly containers. 


Calories: 419kcal | Carbohydrates: 38g | Protein: 13g | Fat: 27g | Saturated Fat: 22g | Sodium: 378mg | Potassium: 1059mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1431IU | Vitamin C: 127mg | Calcium: 111mg | Iron: 5mg