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Vegan cauliflower curry bake served
Spicy roasted cauliflower and rice dish with coriander

Vegan Cauliflower Curry Bake

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This recipe is a marriage of 'biryani' and baked dishes. During baking, the aromas of the curry paste penetrate deep into the cauliflower and rice, and the coconut milk binds it all into a creamy, rich unity. No need to stir, the oven does the hard work, concentrating the flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 440 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large frying pan for par-cooking
  • Baking tray/dish for baking

Instructions

1 ✓

Break the cauliflower into smaller florets, slice the carrot into thin rounds, chop the onion.

Tip: Smaller florets absorb the sauce better.
2 ✓

Sauté the onion in oil in a frying pan. Add the grated ginger and crushed garlic, fry for 1 minute, then stir in the curry paste. Fry until fragrant.

Tip: Curry paste must always be fried ('cooked out') to release the essential oils.
3 ✓

Throw in the cauliflower and carrot, toss in the spicy paste. Pour in the coconut milk, season with salt and pepper, and cook for 5-8 minutes (do not cook completely!).

Tip: It will soften completely in the oven.
4 ✓

Spread the cooked rice in a baking dish. Distribute the curry-coconut vegetable ragout over it.

Tip: The rice will absorb the excess coconut sauce.
5 ✓

Bake in an oven at 180°C for 20-25 minutes until the top browns slightly and the sauce thickens.

Tip: It's ready when the sauce is no longer runny, but creamy.
6 ✓

Serve sprinkled with fresh coriander.

Tip: The freshness of coriander balances the richness of the coconut milk.

Recipe FAQ

Can I use raw rice?
This recipe works best with cooked rice due to layering. If you used raw rice, you'd need much more liquid and longer time, during which the cauliflower would cook to mush.

Ingredients

  • 400 g Cauliflower florets
  • 300 g Cooked rice (Basmati is best)
  • 400 ml Coconut milk (tinned)
  • 2 tbsp Red curry paste
  • 150 g Carrots
  • 1 pc Red onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger
  • 1 bunch Fresh coriander
  • 2 tbsp Olive oil (or coconut oil)
  • 0.5 tsp Salt
  • 0.5 tsp Pepper