Vegan Cauliflower Curry

Vegan Cauliflower Curry Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 40 minutes


3 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

3 Cloves Garlic Crushed

1 Tbsp Fresh Ginger Minced

2 tsp Garam Masala

1 Tbsp Curry Powder

½ tsp Ground Coriander

1 tsp Cumin

2 tsp Turmeric

1 ½ pounds Potatoes (680g) Peeled and chopped

28 ounces Canned Chopped Tomatoes (800g)

1 cup Vegetable Stock (240ml) or Broth

1 cup Canned Coconut Cream (240ml) Unsweetened

6 cups Cauliflower Florets (600g)

1 Tbsp Coconut Sugar or Brown Sugar

¼ tsp Sea Salt or To Taste

¼ tsp Ground Black Pepper or To Taste

For Serving (Optional):

Basmati Rice

Fresh Cilantro Chopped

Lemon Wedges


1Add olive oil to a pot with chopped onions and sauté on medium heat until the onions are softened.

2Add crushed garlic, minced ginger, garam masala, curry powder, ground coriander, cumin and turmeric and sauté for a minute to toast the spices.

3Add potatoes and toss with the onions and spices.

4Now add chopped tomato, vegetable stock and coconut cream.

5Cover the pot and bring to a simmer. Then reduce the heat and simmer for 10 minutes.

6Add the cauliflower florets and stir in.

7Cover the pot and keep simmering for 10 minutes, then remove the lid and keep simmering for about another 5 minutes until the potatoes and cauliflower are cooked but still firm.

8Add coconut sugar, salt and pepper and stir in. Taste test and add more salt and/or pepper as needed.

9Serve over basmati rice topped with fresh chopped cilantro and lemon wedges on the side.

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