This cauliflower curry recipe is the kind of meal that gives back—big, bold flavors up front, and somehow even better leftovers the next day. Roasted cauliflower and mushrooms soak up a rich coconut sauce, rounded out with tomato and warm spices.
Some meals demand patience. This cauliflower curry rewards it. Roasted cauliflower and mushrooms get cozy in a velvety coconut sauce, soaking up all the warm, aromatic spices as they sit overnight. The flavors are bold and rich from the start, but give it a day, and they deepen into something truly next-level. If you’re a fan of low-maintenance, high-reward cooking, this one belongs in your meal prep rotation.
It’s rich but not heavy, spiced but not overpowering, and comes together with simple ingredients you probably already have. The key is letting the flavors build, so when you finally dig in, every bite is infused with warmth and creaminess. Serve it over rice or scoop it up with naan, and you’ve got something magical. However you enjoy it, this cauliflower curry recipe is the kind of thing you’ll want to make on repeat.
Why You’ll Love This Cauliflower Curry Recipe
If you’re looking for a cozy, flavor-packed meal that’s easy to make and even better the next day, this cauliflower curry recipe is it. Roasted cauliflower and mushrooms soak up a rich, coconut-based sauce infused with warming spices, making every bite deeply satisfying. Whether you’re meal-prepping or making a quick weeknight dinner, this dish delivers bold flavor with minimal effort. Here’s why you’ll love it:
- Deep, developed flavors: The longer it sits, the better it gets. This curry tastes amazing fresh but reaches peak deliciousness the next day.
- Naturally vegan & gluten-free: Made with simple, wholesome ingredients, this is a go-to meal for anyone looking for a plant-based comfort dish.
- Perfect for meal prep: Make a big batch, and enjoy leftovers that taste even richer over time.
- Customizable & versatile: Swap mushrooms for chickpeas, add greens, or adjust the spice level to your taste.
- Pairs with rice or naan: Whether you love fluffy basmati rice or warm, pillowy naan, this curry is made for scooping.
- One of the easiest curries you’ll make: No complicated steps, just simple roasting, simmering, and letting the magic happen.
Key Ingredients for the Best Cauliflower Curry
A great curry starts with simple ingredients that pack in serious flavor. This cauliflower curry recipe layers warmth and depth with roasted vegetables, bold spices, and a creamy coconut sauce. Here’s what makes it so good:
- Cauliflower: Roasting cauliflower before adding it to the curry brings out its natural sweetness and gives it a slightly nutty, caramelized flavor. It soaks up the sauce beautifully, making each bite rich and satisfying.
- Mushrooms: These add a hearty, meaty texture that makes the curry feel extra substantial. As they cook, they absorb all the spices, giving the dish even more depth. Not a mushroom fan? Swap them with chickpeas or cubed tofu for a protein boost.
- Red Onion: Sweeter and milder than yellow onions, red onion melts into the base of the curry, adding natural sweetness that balances the spices.
- Garlic & Ginger: The foundation of any great curry! Fresh garlic and ginger bring warmth, spice, and a subtle kick that rounds out the flavors.
- Garam Masala: A key spice blend that adds complexity and warmth, with hints of cinnamon, cardamom, and cloves. It’s what gives this curry that deep, layered flavor.
- Curry Powder: A fragrant mix of turmeric, coriander, and cumin that gives the curry its golden color and signature spiced flavor.
- Tomato Paste: Concentrated tomatoes bring acidity and richness, balancing the creaminess of the coconut milk.
- Coconut Milk: The magic ingredient! It makes the sauce luxuriously smooth and slightly sweet, mellowing out the spices while making the dish extra comforting.
How to Make This Cauliflower Curry Recipe
This recipe is all about layering flavors—roasting the cauliflower and mushrooms first gives them a deeper, richer taste before they soak up the creamy coconut curry sauce. The whole process is simple, and most of the time is hands-off. For full recipe details, scroll to the end of this post!
- Step 1: Roast for Maximum Flavor – Preheat your oven and toss cauliflower florets and mushrooms with a little oil, salt, and pepper. Roast until golden and slightly caramelized—this gives them amazing texture and brings out their natural sweetness.
- Step 2: Build the Aromatic Base – In a large pot, sauté red onion, garlic, and ginger until soft and fragrant. This is where the magic starts—these aromatics set the foundation for that deep, warming curry flavor.
- Step 3: Toast the Spices – Stir in garam masala, curry powder, and tomato paste, letting everything cook for a minute to bring out the spices’ full depth. This step is key for unlocking the bold, rich flavors in the sauce.
- Step 4: Simmer It All Together – Pour in coconut milk and give everything a good stir. Let it simmer until the flavors meld and the sauce thickens slightly.
- Step 5: Bring It All Together – Add the roasted cauliflower and mushrooms to the sauce, letting them soak up all that goodness. Simmer for a few more minutes, then taste and adjust seasoning if needed.
- Step 6: Serve & Enjoy – Spoon it over rice, scoop it up with naan, and enjoy every bite. And if you have leftovers? They’ll taste even better tomorrow.
How to Serve This Cauliflower Curry Recipe
This cauliflower curry is the kind of meal that fits into whatever kind of day you’re having. Need a cozy, sit-down dinner? Serve it over rice with warm naan on the side. Grabbing a quick lunch? It reheats like a dream for meal prep. However you enjoy it, this curry is made for easy, satisfying eating.
- Over basmati or jasmine rice: Classic, simple, and perfect for soaking up all that creamy sauce.
- With naan or roti: Because scooping up curry with warm, pillowy bread is always a good idea.
- Paired with quinoa or millet: A hearty, protein-packed alternative to rice.
- Over roasted sweet potatoes: Adds a hint of sweetness that plays perfectly with the spices.
- Topped with fresh cilantro & a squeeze of lime: A bright, fresh contrast to the rich, spiced sauce.
- With a side of pickled onions: A little acidity and crunch to balance everything out.
- As a meal prep go-to: Make a batch and pack it up for easy, stress-free lunches.
- With a dollop of dairy-free yogurt: A cooling touch if you’re bringing the heat.
This is one of those recipes that only gets better with time, so don’t be surprised if you find yourself looking forward to leftovers. However you serve it, this cauliflower curry recipe is the kind of dish you’ll want on repeat.
FAQs
Absolutely! Coconut milk gives this cauliflower curry a rich, creamy texture that balances the warming spices and enhances the natural sweetness of the roasted cauliflower. It also helps mellow out any heat, making the dish smooth and deeply flavorful.
For the best texture, cut the cauliflower into small, even florets so they roast evenly and soak up the curry sauce. If you prefer a softer texture, cut them slightly smaller; for more bite, keep them a bit larger. Removing excess stem keeps the florets light and tender in the final dish.
Cauliflower is a great base, but you can also add bell peppers, spinach, peas, or sweet potatoes for extra color and texture. Mushrooms, as used in this recipe, bring a hearty, meaty bite. The key is choosing vegetables that hold their shape well and complement the creamy coconut sauce.
More Vegan Cauliflower Recipes To Try
If you tried this cauliflower curry recipe, I’d love to hear what you think! Leave a star rating and a comment below—your feedback helps others and lets me know you enjoyed it!
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Cauliflower Curry With Mushrooms
- Total Time: 1 hour 20 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
This easy cauliflower curry recipe is rich, comforting, and layered with deep, warming spices. Roasted cauliflower and mushrooms absorb the creamy coconut sauce, creating a dish that’s incredibly flavorful—plus, it tastes even better the next day. Whether you’re looking for a meal-prep-friendly vegan curry or a quick, satisfying dinner, this one’s a keeper!
Ingredients
for the vegetables (see notes for substitutions)
- 1 head cauliflower, chopped into bite-sized florets
- 4–5 cups large brown mushrooms, quartered
- neutral oil
- salt
for the sauce
- 1/2 red onion, roughly chopped
- 4–6 cloves garlic, roughly chopped
- a thumb-sized piece of ginger, roughly chopped
- 2 tablespoons coconut oil (refined or unrefined)
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1, 6-oz. can tomato paste
- 2 cans (13.5-oz.) full-fat coconut milk
to serve
- cooked rice
- vegan naan, prepared (or make your own)
- chopped cilantro
- lime wedges
Instructions
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.
to serve
- 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.
Notes
- Mushroom Swap: You can also use 4-5 cups of canned and rinsed chickpeas or cubed, sautéed firm tofu instead of mushrooms for a protein-packed alternative.
- The Flavor Gets Even Better: This curry thickens as it cools and tastes even better the next day. If you have time, make it ahead and let the flavors develop overnight.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will continue to thicken, so you may need to add a splash of water or coconut milk when reheating.
- Reheating: Warm it on the stovetop over low heat, stirring occasionally, or microwave in 30-second bursts, stirring in between, until heated through.
- Meal Prep Tip: Make a double batch and portion it out for easy lunches or quick weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner
- Method: Baked, Blended, Sautéed
- Cuisine: Indian
Martin David Price says
Thank you for publishing this recipe
I harvested an absolutely perfect cauliflower from the veggie garden last week that was 3kg after trimming (that’s over 6lbs) so was on the lookout for interesting variations to use it for the 2 of us (I’m too modest to share the produce photo but it was large!)
Allowing for cultural differences (we are in Tasmania/lutruwita, Australia) I followed the recipe fairly closely
Superb result; it’s a keeper! My wife loved it too and we are having it again tonight with the final third of the cauli (I very rarely repeat recipes so please take that as a compliment!)
Doesn’t much resemble your photo, it’s paler and more liquid as I used my own tomato passata, probably about 1 litre (a quart?)
Thanks again for a wonderfully inventive dish
erin wysocarski says
Martin, thanks so much for your kind feedback! I’m so happy you liked the recipe. Congrats on growing such a huge head of cauliflower, and I love that you were able to enjoy it in this recipe!
Kathryn Simpson says
Easy to make with readily available ingredients yet creates a surprisingly rich and complex curry. Followed your instructions and allowed flavours to develop before eating the next day. Added a tin of chickpeas. Great recipe – thank-you!
erin wysocarski says
Thanks for your kind feedback, Kathryn … I’m so happy you enjoyed it! 🙂
Ilana says
My absolute favorite vegetable curry! I make this at least every few months. Kids love it too, which makes it worth a try for anyone with picky eaters.
I do not deviate from the recipe when it comes to ingredients and stove top cooking time. I do find that 450 for both mushrooms and cauliflower for 25-30 min – in my oven there won’t much left of the food. I typically cook both for 30 min at 400- comes out perfect.
Regardless, the technique of making this curry and the spice level is so good, I am thinking I will try making this curry with some type of protein. Not sure yet, but I am open for suggestions. 🙂
erin wysocarski says
Ilana, I’m so happy that you love the recipe. Thanks for your very kind feedback! Tofu and chickpeas would also work well here as an alternate protein.
Deb Z says
Deb Z here again. If a recipe calls for one can of coconut milk, how much cashew cream would I have to make to make that an equal swap?
erinwyso says
Deb, I would try blending equal parts cashew cream and cashew or oat milk together. Start with a cup, taste, and add more to the pot if you’d like a creamier sauce … I hope you enjoy!
Diana says
This recipe was delicious and so easy to make. We really enjoyed it.
Deb Z says
Hi Erin. I love your blog. Can I sub cashew cream for coconut cream and if so, what would be the weight, cup? I really try not to eat coconut cream.
Thank you for all you share!
erinwyso says
Thanks Deb! I would guess you could swap out a blend of cashew cream, cashew milk or a mixture of the two. I would start with a cup, taste, and add more to your liking. Oat Milk is another option. I hope your experimentation yields great results!
John Lewis says
I can’t wait to give it a go. Roasting the vegetables to concentrate the taste before cooking the curry is a brilliant idea!
Cynthia says
This is the best curry recipe I’ve ever tried. Tons of rich flavor, hearty, and just delicious. THANK YOU!
erinwyso says
Cynthia,
So happy you liked the curry! Thanks for your kind feedback.
Keeley says
I made this tonight and it was so delicious. I didn’t have any garam masala, but added 1/2 T extra curry powder and about 1/2 T cumin (+ a little allspice at the recommendation of another reviewer who didn’t have garam masala on hand). I love meals that allow me to get prep done early and then just throw everything into one pot. I made white rice with 1/2 water and 1/2 coconut milk to pair with this and it was delectable. Thank you for another wonderful recipe!
Michelle says
Hands down the best homemade curry I’ve ever made (and I’ve made a lot!). Restaurant quality and easily served four with a bit of leftovers. Thank you so much for this! I’m sure it will be a staple in our house for years to come.
erinwyso says
Michelle, I love to hear that, thanks for your kind feedback!
Michael Walker says
Brilliant recipe. Trying to meal prep for the week, curries are one of my go-to’s for a big batch of something to sit in the fridge and warm up during work. I just go heavier on the chillies, and an extra can of chopped tomatoes for extra zing.
Michele says
Looks delicious! I try to make vegan or vegetarian meals at least once, if not twice a week. Just one quick question. Like another reviewer said, I only have one can of coconut milk. Could I sub the same amount of water for the missing milk? Our family loves sauces and would probably be bummed if there wasn’t enough extra for dipping the naan😋
erinwyso says
Hi Michele, I haven’t tried that, so I can’t say for sure, but I suspect it would reduce the richness and thickness of the sauce. But if you try with good results, I’d love to know!
diana d says
yum! my mushroom lover partner approves this recipe. what a great combo of flavors!
Erin says
Made this for my vegetarian family members as a no-meat option for Christmas. Was a perfect dish to make the day before, refrigerate, and place in crock-pot on warm for serving at a Christmas buffet-style dinner. I only made a few changes due to preferences and ingredients I had on hand. Turned out excellent and will make this again.
-Shallots instead of red onion
-Used Coconut Cream instead of Coconut milk; which made it super creamy & decadent
-Before roasting the baby bella mushrooms I sautéed them a little in cast iron pan with ghee & salt
-Added ~2 small eggplants, sliced and not roasted, at the stage when you add the roasted Cauliflower & mushrooms. Note: small eggplants best as less bitter/thinner skins
-added some extra cumin and fenugreek powder
-7 oz jar of tomato paste
erinwyso says
Erin, I am so happy that this was a part of your family Christmas dinner and was enjoyed! And so happy you were able to tweak and adjust as you liked.
Marcus says
Wow, who knew I was such a good cook? This sauce is amazing, an incredible mixture of flavors, can’t wait to try it tomorrow. Still cooking at the moment and my kitchen smells SO good. I could not find garam masala at the grocery, so went with a sub I found one the World Wide Web: 4 parts cumin, 1 part allspice. I’m making this again.
erinwyso says
Marcus, so happy to hear this! Thanks for your feedback. 🙂
Tina Davis says
Made this tonight with tofu instead of mushrooms because that is what I had in the house. Excellent flavor. Will definitely make this again.
Ilana says
I just made the dish today and I must say that I learned some unknown cooking techniques such as grinding up onion, garlic and ginger into a paste and using that as a base or roasting mushrooms along with califlower. Amazing! I followed it to the t and was worried with the recipe asked for a whole tablespoon of garām masala and curry. Some curries are spier than others, so I used the tamer one. Nevertheless, the flavors were excellent and the heat was mild….anything spicier would have covered us the finesse of this spice and vegetable blend. Thank you. This is now my new go to recipe.
erinwyso says
Ilana, thanks for your kind feedback, I’m so happy you enjoyed!
Beth Johnson says
Can I just paste what I emailed to a friend?
But what I want to talk about is what I made for dinner last night. I had cauliflower. I had mushrooms. I had no inspiration. I googled “cauliflower mushroom recipes” and looked around and ended up making Roasted cauliflower and mushroom curry and lemme tell you, friends, it was fantastic. If you’re looking for something new in the vegetarian — nay, vegan! — line, let me recommend it. The recipe calls for 2 cans of coconut milk; I had only one, and it worked just fine. Do not neglect serving lime on the side; the lime juice complemented the sweetness of the coconut beautifully.
erinwyso says
Beth, I love this! Thanks so much for sharing and your kind feedback! 🙂
Bobby says
This recipe was a huge hit with my family. My vegan daughter said this was the best homemade curry dish ever. Everyone had multiple helpings. I added the cauliflower with 10 minutes left when reducing the sauce because we tend to like our vegetables a little more firm. Thank you for sharing this recipe! It will become a regular in our vegan rotation. 😛
erinwyso says
I am so happy it was a hit, Bobby … thanks for your kind feedback and it makes me so happy to hear that this will be enjoyed again!
Gary says
Beautifully balanced flavor. Best curry I have ever made at home.
erinwyso says
So happy you enjoyed, Gary!
Jeremiah Say says
Love this mushroom curry! Made it during the lockdown period 3 days ago. Absolutely delicious. Thanks for the recipe.
erinwyso says
Jeremiah, so happy you were able to make and enjoyed it! Thanks for your kind feedback.
Deb says
Erin, again a great recipe! I had to improvise with a an ingredient and cookware but it turned out lovely. Don’t you hate it when a recipe doesn’t budge (especially during a pandemic!) and there goes your cooking plans until you can get to the store?
No cast iron skillet large enough to hold mushrooms in a single layer to roast. No problem! Place on a cookie sheet and just keep an extra watchful eye on them! No olive oil ( I know, I just ran out!)? , Use cooking spray for both cauliflower & mushrooms. No plain curry? I only had Penzeys The Now Curry blend but rolled the dice and again, it worked fine.
Very minor tweaks in the scheme of things, but when talented chefs such as Erin create and develop their recipes they are deliberate to ensure its success each and every time we cook it.
Thanks again Erin for a delicious recipe!
erinwyso says
Deb, I’m so happy you were able to tweak with what you had with great results! Thanks for your kind words.
Angelica Oung says
Can’t wait to try this. Such a good idea roasting the veggies to concentrate the flavor before cooking the curry!
Vince Snyder says
Just discovered your blog and it looks incredible. Just wondering about the amount of tomato paste in this recipe. I want to try the recipe but at a glance it seems like 6 oz is quite a bit.
Thank-you,
Vince
erinwyso says
Vince, thanks for your kind words. Feel free to half the tomato paste and adjust if needed. I hope you enjoy the recipe!
Christiane says
This recipe dropped in at the right moment and 5 minutes later I was cooking… SO GOOD, everyone loved it. Thank you also for your precious advice: I prepared the curry for the next day so the taste was even better!!
Thank you Erin for sharing this wonderful, simple and efficient recipe!😍
erinwyso says
Christiane, I love to hear that … thank you for your kind feedback!
mary says
Wow this looks so good. Tons of flavor:) I’m always looking for great cauliflower recipes, looking forward to trying this:)