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
- Gobi Manchurian
- Vegan Palak Paneer
- Vegan Tikka Masala
- Smoky Cauliflower Tacos
- General Tso’s Cauliflower
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
