All the cozy, slow-cooked flavor of a rich curry without the fuss. This Cauliflower Curry is a one-pan, weeknight-friendly recipe that turns simple ingredients into something warm, full, and deeply comforting. It’s my go-to when I want a meat-free dinner that still feels hearty and complete.
Word on the street is you can toss cauliflower, tomatoes, and a few spices in a pot and call it curry.
Tried it. Decent. Tastes like vegetable stew with spices, not that cling-to-the-rice, sauce-y curry you actually crave.
There are a couple of cauliflower curries I remember as truly standout. One – the kind that simmered away in my family kitchen, filling the house with that earthy, toasty aroma. And two – a restaurant version where the cauliflower was so tender and soaked in flavor it almost melted into the sauce. Those are the flavors that stuck with me.
After a few watery, flat attempts, I knew this curry was missing that “something.” So I kept tweaking: letting the spices bloom properly, leaning on coconut milk to smooth and round out the edges, using tomatoes just enough to brighten without taking over.
The result is this Cauliflower Curry – easy, forgiving, and dependable, with cauliflower that softens right into the sauce and soaks up every bit of spice. It’s light but filling, gentle but bold, simple enough for any night yet special enough to slow down and savor.
Ingredients in Cauliflower Curry Recipe
This ingredient list stays focused and pantry friendly.
How to make Cauliflower Curry Recipe
This recipe cooks smoothly in one pan and stays calm throughout.
1. Prep the vegetables
Cut the cauliflower into even florets and set aside with peas ready.
2. Heat the pan
Add olive oil to a wide pan over medium heat.
3. Cook the onion
Add chopped onion and cook until soft and lightly golden.
4. Add garlic and spices
Stir in garlic, curry powder, cumin, and coriander, cooking briefly until fragrant.
5. Add tomatoes
Pour in diced tomatoes with their juices and stir well.
6. Add coconut milk
Slowly stir in coconut milk and bring the mixture to a gentle simmer.
7. Cook cauliflower
Add cauliflower florets and simmer until tender.
8. Finish with peas
Stir in peas, season with salt and black pepper, then simmer briefly.
How to serve Cauliflower Curry
This curry shines best with something simple on the side. Steamed rice absorbs the sauce and keeps the meal grounding and comforting. Warm flatbread works well for scooping and makes the meal feel relaxed and complete.
Leftovers hold up beautifully. The flavors deepen overnight, making the next day bowl even richer and more satisfying.
Recipe Tips
- Cut cauliflower evenly for steady cooking.
- Keep heat moderate to protect the spices.
- Stir gently to keep florets intact.
- Taste and season near the end.
- Let the curry rest before serving.
Cauliflower Curry Recipe
Course: DinnerCuisine: Indian-InspiredDifficulty: Easy4
servings15
minutes30
minutesIngredients
1 medium cauliflower head cut into florets
1 tablespoon olive oil
1 cup white onion chopped
3 cloves garlic minced
4 teaspoons curry powder
1 teaspoon cumin powder
¼ teaspoon ground coriander
2 cups diced tomatoes with juice
1¾ cups canned coconut milk
2 cups green peas optional
Salt to taste
Black pepper to taste
Directions
- Prep the vegetables:
Cut the cauliflower into even florets and set aside with peas ready. - Heat the pan:
Add olive oil to a wide pan over medium heat. - Cook the onion:
Add chopped onion and cook until soft and lightly golden. - Add garlic and spices:
Stir in garlic, curry powder, cumin, and coriander, cooking briefly until fragrant. - Add tomatoes:
Pour in diced tomatoes with their juices and stir well. - Add coconut milk:
Slowly stir in coconut milk and bring the mixture to a gentle simmer. - Cook cauliflower:
Add cauliflower florets and simmer until tender. - Finish with peas:
Stir in peas, season with salt and black pepper, then simmer briefly.
