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Vegan cauliflower curry served with coconut milk and spices
Steaming bowl of creamy coconut and tomato curry loaded with tender cauliflower

Creamy Vegan Cauliflower & Coconut Curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
In this dish, cauliflower proves it can be the star. The porous structure of this humble vegetable soaks up all the flavours of the tomato-coconut sauce like a sponge. The soul of the recipe is 'tempering', or frying spices in oil, which gives depth and character to the dish, going far beyond a simple vegetable stew.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan or wok
  • Grater (for ginger)
  • Knife, chopping board

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Break the cauliflower into medium florets, dice the onion.

Tip: Dice the cauliflower stalk too, don't throw it away, it's delicious!
2 ✓

Heat the oil, add the onion and sauté until soft. Stir in the crushed garlic and grated ginger.

Tip: The sulphur content of the onion transforms into sugars under heat, providing the base sweetness.
3 ✓

Sprinkle over the curry powder and turmeric. Stir-fry for 30-60 seconds.

Tip: Be careful not to burn it! This step releases flavours into the oil (lipophilic substances).
4 ✓

Pour in the tinned tomatoes and coconut milk. Season with salt and bring to a boil.

Tip: The acidity of the tomatoes and the fat of the coconut milk form a stable emulsion.
5 ✓

Add the cauliflower florets. Cover and cook over medium heat for 15-20 minutes until the cauliflower is tender.

Tip: Due to the acidic tomato environment, vegetables soften a bit slower, making it harder to overcook them.
6 ✓

Finally, drizzle with lemon juice to lift the flavours.

Tip: Acidity 'brightens' heavy, coconut flavours.

Recipe FAQ

Why did the cauliflower turn to mush?
You overcooked it. Cauliflower softens quickly; it's worth checking often and turning off the heat when 'bite-tender' (al dente).
Can I use curry paste?
Yes, but frying powders gives a more unique flavour profile.

Ingredients

  • 1 medium head Cauliflower
  • 400 ml Coconut milk (tinned)
  • 1 head Onion
  • 2 cloves Garlic
  • 1 tbsp Fresh ginger (grated)
  • 400 g Chopped tomatoes (tinned)
  • 1 tbsp Curry powder
  • 1 tsp Turmeric
  • 2 tbsp Vegetable oil
  • 1 tsp Salt
  • 1 tbsp Lemon juice