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