Cauliflower Curry on the Stove

Fragrant spices, loads of veggies, a creamy red coconut sauce – everyone will be asking for seconds, it’s so savory!

Not only is this dish incredibly flavorful, it’s truly quite healthy too. A vegetable curry is one of the dependable ways to get those nourishing veggies into your daily diet. It’s a feel good meal with only over 300 calories per serving (not including rice) and over 11 grams of plant-based protein.

The reliable comfort food, this cauliflower curry is rich, creamy, and incredibly satisfying. It has so much flavor for so little effort! Feel free to toss in some extra vegetables as well. It’s a great way to clear out leftover veggies from the fridge!

Why you’ll love this dish

• Good for you. Loaded with wholesome ingredients that keep you satisfied while nourishing your body. This meal has it all, from the protein-packed chickpeas to all of the nutrient-rich veggies.
• Short & straightforward. This meal is SO unfussy to make. It can be ready in under 30 minutes between cooking the vegetables, making the sauce, and simmering everything together in one pan.
• Healthier than takeout. Takeout food is usually loaded with extra oils and ingredients that are unnecessary. This kitchen-made curry recipe tastes even better than the restaurant version, and it’s good for you.
• Full of flavor. This comforting bowl of deliciousness is one that you’ll want to enjoy on repeat. Besides being vegan and gluten free, this comforting cauliflower curry recipe is filled with the most flavor-packed flavor combination I think I’ve ever tasted.

Ingredients needed

While the list of ingredients may look a bit long, remember that a curry requires well-seasoned spices, ingredients for making the sauce and four different vegetables. Here’s what you’ll need to make it:

• Flavor makers. The key to this flavor-packed curry recipe is all of flavor-packed seasoning. You’ll need garlic, curry powder, turmeric, salt & pepper.
• Vegetables. This meal is packed with welcome veggies like cauliflower, carrots, bell pepper & peas.
• Protein. We’re keeping this dish vegan & vegetarian by using canned chickpeas (garbanzo beans).
• For the sauce. You’ll simmer all of those veggies and spices in coconut milk, veggie broth, almond butter, soy sauce and tomato paste.
• Serve it up. This is great served over a starch to soak up all of that good curry sauce. Pair it with basmati rice, quinoa or even cauliflower rice for a low carb option.

How for this method

Okay, lots of ingredients BUT the preparation of this dish is genuinely quite simple. Here’s the straightforward method:

For the full, printable recipe, see the recipe card at the bottom of the page.

1. Sauté the veggies. In a large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes. Add in the cauliflower and carrots and sauté for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
2. Make the sauce. Mix in the coconut milk, broth, almond butter, soy sauce, tomato paste, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and cook for 10 additional minutes.
3. Simmer & serve. Finally, mix in the chickpeas and green peas. Simmer gently for a few more minutes until the peas are heated through and all of the veggies are fork tender. Serve and ENJOY!

Customize this method

Good news: this red cauliflower curry recipe is truly straightforward to customize with ingredients you have on-hand! Here are suggestions and swaps I can recommend:

• Instead of serving it over rice, try stuffing this curry into sweet potatoes for an extra boost of nutrition.
• Add in extra veggies! Curries are a good way to make sure there are more vegetables on your plate. Some great options are cubed sweet potato, butternut squash, zucchini, yellow squash, broccoli and/or mushrooms.
• Swap your protein. This curry would work great with tofu, and if you’re not following a plant-based diet, feel free to try chicken or shrimp!
• Kick up the heat. If you like spicy flavors feel free to add in some sriracha, red chili paste, a dash of cayenne pepper or hot sauce.

Frequently asked questions

Storage recommendations

• Storing leftovers. Place leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat. Simply reheat the curry in the microwave or on the stovetop until heated through.
• To freeze. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
• Reheating from frozen. Thaw in the refrigerator or at room temperature. Reheat on the stovetop or in the microwave for 2 minutes, or until heated through.

More vegan recipes to try

• Tofu Coconut Curry
• Coconut Lentil Curry
• Chickpea & Sweet Potato Curry
• Loaded Veggie Tikka Masala

As usual, PLEASE PLEASE let me know if you end up making this method (or any of my recipes!). Worth keeping when you tag me on Instagram @!