Easy Cauliflower Curry – Ready in 30 Mins
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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 and green beans 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 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. 😉
- ½ cup basmati rice (½ cup = 100g)
- ½ medium cauliflower (½ = 300g)
- 1 onion
- ½ red pepper
- ½ cup green beans
- 1 thumb ginger, fresh
- 1 tsp olive oil
- 1 tbsp curry paste (make sure the paste is vegetarian – choose your fave)
- 1 can low fat coconut milk (1 can = 400ml)(use regular if you like)
- ½ lime (juiced)
- 1 tsp curry powder
- 1 tsp maple syrup
- 4 sprigs cilantro/coriander, fresh (if you fall in the cilantro haters group, try basil instead)
- Cook rice according to packet instructions.½ cup basmati rice
- Cut the bell pepper into small cubes, chop the cauliflower into bite sized pieces.½ red pepper, ½ medium cauliflower
- Remove the tips of the green beans and cut them in half.½ cup green beans
- Dice up the onion and finely chop the ginger.1 onion, 1 thumb ginger, fresh
- Add some oil to a pot and on medium heat add the ginger.1 tsp olive oil
- 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.1 tbsp curry paste
- 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.1 can low fat coconut milk
- Once boiling reduce to low heat and add the lime juice, curry powder, salt and maple syrup. Stir well.½ lime, 1 tsp curry powder, salt, 1 tsp maple syrup
- Now it’s time to add the cauliflower. Simmer for 5 minutes, add the green beans and and let everything simmer for 10 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!4 sprigs cilantro/coriander, fresh