This cauliflower and mushroom curry is an easy, make-ahead dinner that’s full of richness and flavor! The magic happens when you make this, then allow it to sit in the refrigerator for a day or two before eating. During this time, the flavors have a chance to mingle and deepen. Then, when you are ready to enjoy it, it just requires a quick reheat on the stovetop. It really is a quick and easy dinner that’s perfect for busy weeknights!
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 recipe
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.
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Cauliflower and Mushroom Curry
- Total Time: 1 hour 20 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
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!
Ingredients
for the vegetables (see notes)
- 1 head cauliflower, chopped into bite-sized florets
- 4–5 cups large brown mushrooms, quartered
- olive oil
- salt
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
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
- 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
- Category: Lunch, Dinner
- Method: Baked, Blended, Sautéed
- Cuisine: Indian
Keywords: cauliflower and mushroom curry, vegan curry
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.
★★★★★