Quick Cauliflower Curry

Quick Cauliflower Curry Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 15 minutes


1 tablespoon coconut oil

1 medium yellow onion, diced

2 garlic cloves, minced

1 tablespoon grated fresh ginger

1 tablespoon curry powder

2 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

1 medium (1-pound head cauliflower, broken into florets

8 ounces cremini mushrooms (or button mushrooms), sliced

One 15-ounce can chickpeas, rinsed and drained

One 15-ounce can no-salt-added fire-roasted diced tomatoes

3 cups low-sodium vegetable broth

1 cup plain coconut yogurt (preferably unsweetened)

Salt and black pepper to taste

Chopped fresh cilantro, optional

Chopped cashews, optional (see Variation)

Cooked rice (or vegan bread)


1Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until the onion is just becoming translucent.

2Add the curry powder, garam masala, coriander, cumin, and turmeric and cook until fragrant, about 1 minute.

3Add the cauliflower, mushrooms, chickpeas, tomatoes and their liquid, and the broth and bring to a boil. Reduce the heat to a simmer and cover.

4Cook for about 10 minutes, then remove the lid and cook for about 5 minutes more.

5Stir in the yogurt and cook for a few minutes, until heated through. Add salt and pepper and remove from the heat.

6Top with chopped cilantro and/or cashews, if desired, and serve with rice or bread. Store leftovers in an airtight container in the fridge for 4 to 5 days.

7Variation: To make this nut-free, switch out the cashews with pepitas (pumpkin seeds) or sesame seeds.

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