Does coconut milk go with cauliflower?

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.

How do you cut cauliflower for Indian curry?

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.

What are the best vegetables for a curry?

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.

Cauliflower Curry Recipe With Mushrooms

Name: Cauliflower Curry With Mushrooms
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 1 head cauliflower, chopped into bite-sized florets; 4-5 cups large brown mushrooms, quartered; neutral oil; salt; 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; cooked rice; vegan naan, prepared (or make your own); chopped cilantro; lime wedges

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

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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