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Vegan Cauliflower Curry With Coconut Milk

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.
Course Weeknight Dinner
Cuisine Indian
Keyword Cauliflower Curry, Cauliflower Curry with Coconut, Coconut Cauliflower Curry
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 420kcal


  • 1 tablespoon vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 medium sized onion chopped (approximately 1 cup)
  • 1 ½ teaspoons ginger minced
  • 3 cloves of garlic minced
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can unsweetened coconut milk (or 1 cup plain whole milk yogurt)
  • ¾ cup vegetable broth
  • A small head of cauliflower cut into 1-inch florets (approximately 3-4 cups)
  • 1 large or 2 small sweet potato, cubed (approximately 2 cups)
  • 1 cup cooked chickpeas
  • 1 teaspoon kosher salt
  • ¾ cup green peas frozen or fresh (no need to thaw if using frozen)
  • 1 tablespoon cilantro chopped - more as a garnish
  • A handful of salted cashews as garnish optional


  • 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.



Calories: 420kcal | Carbohydrates: 38g | Protein: 9g | Fat: 29g | Saturated Fat: 24g | Sodium: 784mg | Potassium: 916mg | Fiber: 10g | Sugar: 9g | Vitamin A: 712IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 5mg