This Indian Cauliflower Curry Recipe is an easy, vegan, one-pot meal that can be ready in under 45 minutes. The warm, Indian spices and creamy coconut milk transform this vegan curry into a vibrant and flavorful dish. Serve it over rice for a complete meal to enjoy any night of the week.
115 oz. can unsweetened coconut milk (or 1 cup plain whole milk yogurt)
¾cupvegetable broth
A small head of cauliflowercut into 1-inch florets (approximately 3-4 cups)
1largeor 2 small sweet potato, cubed (approximately 2 cups)
1cupcooked chickpeas
1teaspoonkosher salt
¾cupgreen peasfrozen or fresh (no need to thaw if using frozen)
1tablespooncilantrochopped - more as a garnish
A handful of salted cashews as garnishoptional
Instructions
Heat oil in a large heavy bottom pan (such as a Dutch Oven) over medium heat. Add in the ground coriander, ground cumin, curry powder, ground turmeric, ground cinnamon, and onion. Sauteé, stirring constantly, until onion is softened, 4-5 minutes.
Add in the ginger and cook for 1 minute or until fragrant.
Stir in the garlic and cook for 30 seconds. At this point, it should be a thick mixture that looks like it needs some liquid.
Add in the tomatoes, coconut milk, vegetable broth, cauliflower florets, sweet potatoes, chickpeas, and salt. Give it a gentle stir.
Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium low and let it simmer for 20-25 minutes or until sweet potatoes are softened.
Stir in the green peas and cilantro.
Garnish with cilantro and chopped cashews (if using). Serve over rice.