Easy Cauliflower Curry – Ready in 30 Mins

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. 😉

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5 from 8 votes

Easy Cauliflower Curry

Our stress-free take on the cauliflower classic. Sweet yet punchy, spicy yet smooth. Perfection is here.

Course Mains

Cuisine Vegan, Vegetarian

Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 650kcal

Author Lorena & HurryTheFoodUp

Ingredients

• 1 cup basmati rice (1 cup = 200g)
• ½ medium cauliflower (½ = 400g)
• 2 onion
• ½ red pepper
• 2 small-medium potato
• 1 cup green beans
• 2 thumbs ginger, fresh
• 1 tbsp olive oil
• 1 ½ tbsp curry paste (make sure the paste is vegetarian – choose your fave)
• 2 cans coconut milk (2 cans = 3 cups/ 750ml)
• 1 lime (juiced)
• 1 tsp curry powder
• 1 tbsp maple syrup
• salt
• 1 bunch cilantro/coriander, fresh (if you fall in the cilantro haters group, try basil instead)

US CustomaryMetric

Instructions 

• Cook rice according to packet instructions.
• Cut the potatoes and bell pepper into small cubes, chop the cauliflower into bite sized pieces. 
• Remove the tips of the green beans and cut them in half.
• Dice up the onion and finely chop the ginger.
• Add some oil to a pot and on medium heat add the ginger.
• 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.
• Mix in the curry paste, stir and cook for 2 more minutes.
• 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.
• Once boiling reduce to low heat and add the lime juice, curry powder, salt and maple syrup. Stir well.
• 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.
• 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!
• Serve with chopped fresh cilantro on top. Rice or quinoa goes very well with this lovely curry dish!

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.

Nutrition

Nutrition Facts

Easy Cauliflower Curry

Amount Per Serving

Calories 650 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 36g225%

Sodium 55mg2%

Potassium 889mg25%

Carbohydrates 60g20%

Fiber 5g21%

Sugar 9g10%

Protein 10g20%

Vitamin A 1676IU34%

Vitamin C 69mg84%

Calcium 104mg10%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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