An easy, make-ahead cauliflower and mushroom curry that’s full of richness and flavor! I strongly recommend making this and allowing it to sit in the refrigerator for a day or two before eating. It allows the flavors to mingle and allows you to prep almost everything in advance, making this a quick and easy dinner!
for the vegetables (see notes)
- 1 head cauliflower, chopped into bite-sized florets
- 4–5 cups large brown mushrooms, quartered
- olive oil
for the sauce
- 1/2 red onion, roughly chopped
- 4–6 cloves garlic, roughly chopped
- thumb-sized piece of ginger, roughly chopped
- 2 TB coconut oil (refined or unrefined)
- 1 TB garam masala
- 1 TB curry powder
- 1 tsp salt
- 1/4 tsp turmeric
- 1, 6 oz. can tomato paste
- 2 cans (13.5 oz.) full-fat coconut milk
- cooked rice
- vegan naan, prepared (or make your own)
- chopped cilantro
- lime wedges
to prepare the vegetables
- Preheat oven to 450.
- Oil a baking sheet and place cauliflower onto sheet in an even layer. Drizzle a little more oil over the top and season with some salt.
- Oil a cast iron pan and place the mushrooms in a single layer. Drizzle a little more oil over the top and season with salt.
- Place both into the oven to roast for 25-30 minutes, giving them a stir halfway through to ensure even cooking.
to prepare the sauce
- Place the onion into a food processor and grind into a paste. Add in the garlic and ginger and process until completely smooth.
- Melt the coconut oil in a heavy dutch oven over medium heat. Add the onion mixture and saute for about 20 minutes, stirring every now and then, reducing the heat a bit if needed. Keep a close watch to ensure the mixture does not burn. Add generous splashes of water here and there once the mixture starts to stick.
- The paste is done when it’s thick and fragrant and has very little moisture left.
- Add in the garam masala, curry powder, turmeric and salt. Stir to combine.
- Add in the roasted cauliflower and mushrooms and stir to combine.
- Add in the tomato paste and stir.
- Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape.
- Cook for about 30 minutes, stirring often to ensure the bottom doesn’t burn. You want the mixture to slightly bubble.
- You can serve right away or cool and refrigerate for later. I think this tastes better the next day or two and makes for an easier dinner prep.
- Serve with cooked rice, naan, chopped cilantro and lime wedges.
- You can also use 4-5 cups canned and rinsed chickpeas or cubed and sauteed firm tofu in place of mushrooms.
- The curry will thicken up as it cools down. Recommend serving the following day!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Keywords: cauliflower and mushroom curry, vegan curry