Some dishes taste better the next day … this cauliflower and mushroom curry is one of them! The advantage of prepping this is beforehand allows you to cook at your own pace. No worries about getting dinner on the table in time. Once this curry is made, place it into the refrigerator and serve within the next day or two for a delicious reheat-and-eat dinner.
How to make this cauliflower and mushroom curry
1. Roast the cauliflower and mushrooms (see subs in notes below)
2. Grind the onion, garlic and ginger into a fine paste. Sauté and cook down.
3. Add in spices and throw in the roasted vegetables.
4. Add tomato paste and coconut milk. Stir, then simmer.
Refrigerate the cauliflower and mushroom curry, which allows the sauce to thicken up and the flavors to deepen for a day or two. This allows you to prep most everything in advance AND it tastes sooooo much better that way.Print
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