Hurry The Food Up Vegan and Vegetarian Recipes For Busy People
HOORAY! I get to write about curry again. As I go to great pains to point out, I love curry. All forms of curry, and definitely cauliflower curry.
Although I grew up mostly eating Indian curry, since then I quickly learnt to love Pakistani, Tibetan and all types of Asian curry too. I consider myself a true curry lover.
The curry recipes that have made it onto this website are all absolute keepers – so many more were found wanting, and were never published.
There’s a reason for that – we want only the highest quality recipes on the site, and so you can be sure if a recipe is published, it’s great. That’s why this cauliflower curry made it on.
The now famous vegan chickpea curry was by far our most popular curry (with half a million hits, and counting), but I think it might just have a rival with this new cauliflower curry.
While the chickpea curry has a pungent, deep Indian taste, this one has a light, fresh feeling to it.
It’s not a curry from any particular region, but that doesn’t matter. This is one tasty, nutritious dish.
Cauliflower curry is a great way of getting more veggies into your diet.
We recommend cauliflower, peppers, green beans and potatoes in this version, but you can absolutely use whatever you have to hand.
We love recipes where you can use up extra foodstuffs, and this one is no exception.
Cauliflower and cruciferous veg in general are fantastically nutritious, and we should be aiming to eat some every week. Broccoli is another great example.
Cauliflower Curry – What to watch
Coconut milk has a habit of being quite calorie dense, so if you’re aiming to keep your calorie intake low for whatever reason, then take a light version instead.
When looking for a light version, also check that the sugar level isn’t insanely higher than the regular version.
Throw in whatever veggies you have that need using up. Broccoli, peas, carrots – all go great too! Waste not, want not 🙂
TASTE TEST! Although following a tried and tested recipe (like this cauliflower curry) is a great place to start, we can and should always try things ourselves.
The key to this recipe is balancing the salt, the sourness of the lime and the sweetness of the maple syrup just right.
Start off with what’s written in the recipe, then add a little more of what you need until you hit perfection. Cooking is an art, and like an art, it takes a little practice. 😉
Save to my recipe boxEasy Cauliflower Curry
Our stress-free take on the cauliflower classic. Sweet yet punchy, spicy yet smooth. Perfection is here.
Ingredients
- ½ medium cauliflower (½ = 400g)
- 2 onion
- ½ red pepper
- 2 small-med potatoes
- 1 cup green beans
- 2 thumbs ginger, fresh
- 1 tbsp olive oil
- 1.5 tbsp curry paste (make sure the paste is vegetarian - choose your fave)
- 2 cans coconut milk
- 1 lime, juiced
- 1 tsp curry powder
- 1 tbsp maple syrup
- Salt
- 1 bunch cilantro, fresh (if you fall in the cilantro haters group, try basil instead)
Instructions
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Cut the potatoes and bell pepper into small cubes, chop the cauliflower into bite sized pieces.
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Remove the tips of the green beans and cut them in half.
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Dice up the onion and finely chop the ginger.
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Add some oil to a pot and on medium heat add the ginger.
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As soon as it starts to release its aroma (about 2 minutes) add the onion and the bell pepper, and sauté (fry on a medium heat) for 5 minutes.
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Mix in the curry paste, stir and cook for 2 more minutes.
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Stir in a little of the coconut milk to dissolve the curry paste and then pour in the rest. Set to high heat until the milk starts to boil.
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Once boiling reduce to low heat and add the lime juice, curry powder, salt and maple syrup. Stir well.
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Now it’s time to add the potatoes and cauliflower. Simmer for 5 minutes, add the green beans and and let everything simmer for 5 minutes more.
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Give the curry a taste test: see if you need to add some more salt, sugar or lime. You can also add a little more curry paste if you like. Once you’re happy, it’s ready to serve, wohooo!
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Serve with chopped fresh cilantro on top. Rice or quinoa goes very well with this lovely curry dish!
Recipe Notes
If you liked this cauliflower curry, then I encourage you to try out this chickpea curry as mentioned earlier. If you're leaning towards something Asian-inspired, how about this cool tofu salad?
Thanks Lorena for this excellent recipe with serious hit potential. Want to see more of her creations? Check out her instagram over here.
Miss anything? Get it on 
Can you recommend some of your favorite curry pastes? Both regular and vegetarian? All groceries around me seem to carry the same two and I am wanting to branch out…knowing online may be the only option!
Hey Seth! Where are you based? Are the two brands Sharwood’s and Pataks? I actually do use them most of the time, I’m afraid. I do need to buy a new one very soon, and a small Indian shop has opened nearby, I’ll go check out what they have. In terms of flavour my favourites are definitely tikka masala, butter chicken (it has no chicken in it) and vindaloo (very spicy!). I’ll update when I have new ideas. I hope that helps in the meantime!
Our house is split on cilantro… I love cilantro and my wife is wrong. 😉 This looks like a great meal!
Hahaha! That’s exactly the same here 😀
This looks sooo good! My mouth is watering just reading the recipe.
Does it taste good the following day? I’m the only veggie in the family and I’m always on the look out for recipes I can get a couple of days out of.
It certainly does Em! Maybe even better, in fact 😀
Can you make a vegetarian curry ahead of time and reheat it?
Absolutely! I usually make a big batch so I can have it for lunch the next day, too. It’s also suitable for freezing and reheating 🙂
Do you recommend peeling the potatoes before chopping? Thanks
Hi MJ! With pretty much any of our potato/sweet potato recipes, unless it’s a mash (then always peel), I would just judge by the quality of the skin. If it looks horrible and blotchy I always peel, if it looks smooth then a quick clean and it’s good to go 🙂
Thanks, Dave! I made it that night and it was so delicious! I used purple cauliflower, for all those great antioxidants. The color change made the dish so much more vibrant to the eye. I did add a lot more of the curry paste. It seemed that the ratio of 2 cans coconut milk to only 1.5 tablespoons of curry barely flavored it. Compared to the curries I get in restaurants, this was not as flavorful as I was used to. I guess I need a curry flavor punch! So I kept adding till it fit my taste. Thanks for these great recipes!!
Good you made it how you like! Yes, we tend to err on the side of ‘not too spicy’ to let folks add more if/when needed. I love spicy food and often add at least double the spiciest spices 😀
Hello, Beti from Poland,
I’ve just made – is perfect! Even with cilantro! brrr 😉
I made some mistake (because of what I had at home) and I put one whole cauliflower and only one pot of coco milk.
Still perfect – and light 😀
I add also roasted cashews.
Thanks a lot!
Best
Beata
Cześć Beata, really glad you liked the recipe and that it still turned out good! The more veggies the better 😀
Roasted cashews are soo good! Great idea indee!