Vegan Cauliflower Curry

Updated on August 14, 2021

Vegan cauliflower curry recipe is easy, healthy, low-carb, low-cost and so full of flavor. It is cooked in spicy tomato sauce and makes a perfect dinner main or side dish!

This spicy cauliflower is paleo, gluten free and vegan. Healthy cauliflower recipe, best served for the dinner. It is basically a one pot vegan dinner, full of flavor!

This Indian style recipe is a nice way to cook cauliflower and serve it as your main meal. You can serve it as a side dish or with rice.

We enjoyed cauliflower florets, cooked in spicy tomato sauce – such flavorful comfort food!

Cauliflower curry can be served with Soda Bread or more vegetables and greens, such as carrots, peas, lentils or spinach, for example.

Moreover, this is one of the easiest cauliflower recipes, as the entire cooking process takes only about 30 minutes of your time. No extra equipment is needed, only knife and just one pan.

cauliflower curry recipe

Flavor of cauliflower curry

Cauliflower has almost no taste, if it is cooked without spices or oil. I used onions and garlic to spice it up.

Cauliflower pairs well with other vegetables, such as tomato. Cauliflower florets, combined with tasty tomato sauce creates perfect dinner for your family.

I used different spices for the sauce, such as cumin seeds, cilantro seeds, turmeric, paprika, ginger and chili. Moreover, grainy mustard adds a great pungent note to this cauliflower recipe. The combination of spices makes the sauce so much flavorful and comforting! Don’t forget to adjust salt and pepper to your taste.

Possible additions to this vegan cauliflower curry include:

  • chickpeas
  • lentils
  • potatoes or carrots
  • beans or peas
  • corn
  • spinach or kale

How to make vegan cauliflower curry

You need one pan, cauliflower florets, a can of tomatoes in juice and spices.

Start by toasting cumin seeds on a dry pan to extract the flavor. Set cumin aside to cool.

Heat olive oil in the same pan. Add chopped onion and garlic. Simmer, stirring up to 5 minutes until golden.

Add all spices and cook, stirring for 1 minutes.

Add canned tomatoes with their juice (sauce), mustard and water.

Put cauliflower florets in the sauce, cover the pan with a lid. Simmer on the low heat for 10 minutes until vegetable is soft. You can check cauliflower with a fork to be sure.

Serve hot with spinach or parsley on top! You can also serve vegan cauliflower curry with Naan bread or tortilla on the side.

If you prefer a more creamy sauce you can add coconut milk instead of water. And if you prefer thicker sauce, remove cauliflower and cook it further.

Store vegan cauliflower curry in an air-tight container up to 5 days in the fridge. You can also freeze it up to 3 months.

Other cauliflower recipes

To my mind, cauliflower is a pretty versatile vegetable, which is easy to cook. It pairs well with a lot of other vegetables and grains, best enjoyed with spicy sauces! So cauliflower is pretty often on our table.

What’s great about this vegetable, you can prepare so many healthy cauliflower recipes for your family.

Check also our Cauliflower Rice, Cauliflower fritters and Creamy Cauliflower Soup.

We have also great Vegan Cauliflower rice and Vegetarian buffalo cauliflower recipes.

We have a lot more recipes that you can find in our round-up of 80+ Easy Cauliflower recipes.

If you make this cauliflower curry, tag us with to let us know. We love to see what you are cooking! And don’t forget to follow us on Instagram, Twitter and Facebook! Check out our Healthy Cauliflower Recipes board on Pinterest for more ideas.

cauliflower curry recipe

Vegan Cauliflower Curry

Cooking Journey
5 from 1 vote
Vegan cauliflower curry recipe is easy, low-carb, low-cost and so full of flavor, combined with spicy tomato sauce!
Prep Time 7 mins
Cook Time 17 mins
Total Time 24 mins
Course Main Course, Side Dish
Cuisine Indian, Vegan
Servings 2
Calories 195 kcal




Ingredients 

  • 2 onions
  • 2 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp curry spice
  • 1 tsp spicy paprika
  • 1 tsp chili powder
  • 1 tsp ginger powder
  • 1 tsp table salt
  • 1 tsp ground pepper
  • 1 cup canned chopped tomatoes in juice 200 g /7.05 oz
  • 1 tsp grainy mustard
  • 1/2 cauliflower
  • 2 cups water
  • 5 spinach leaves for decoration



Instructions
 

  • Cut cauliflower in florets, chop onions and garlic.
    Cut cauliflower in florets, chop onions and garlic.
  • On a dry pan toast cumin for 30 sec, leave aside.
    On a dry pan toast cumin for 30 sec, leave aside.
  • Add olive oil in a pan. Simmer onion and garlic for 5 min.
    Add olive oil in a pan. Simmer onion and garlic for 5 min.
  • Add all the spices in a pan and cook, stirring 1 min.
    Add all the spices in a pan and cook, stirring 1 min.
  • Add tomatoes in juice and mustard.
    Add tomato paste and mustard.
  • Pour the water in a pan. Put the cauliflower florets, cover with lid and cook 10 min until soft.
     Pour the water in a pan. Put the cauliflower florets, cover with lid and cook 10 min until soft.



Notes

Serve hot with spinach or parsley on top! You can also serve vegan cauliflower curry with Naan bread or tortilla on the side.
If you prefer a more creamy sauce you can add coconut milk instead of water. And if you prefer thicker sauce, remove cauliflower and cook it further.
Store vegan cauliflower curry in an air-tight container up to 5 days in the fridge. You can also freeze it up to 3 months.
Keyword healthy, keto, paleo, quick, turmeric, vegan

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