Cauliflower Curry

Cauliflower Curry

Y’all the smell alone of this Cauliflower Curry was enough to win me over.

Being completely transparent, I’ve never been the biggest fan of cauliflower. A few years ago in my early plant-based days, I was soooo excited to test out a mashed cauliflower recipe I found online. At the time, cauliflower seemed to be on it’s “glow-up.” People were making any (cauliflower rice) and everything (cauliflower pizza crust) out of this veggie! I wanted in on the fun, so I gave this mashed cauliflower a try. The smell lit up the kitchen! They smelled like real mashed potatoes! Garlicky, buttery… all that! My husband and I were super excited to dig in. Unfortunately they didn’t taste anything like mashed potatoes. Ohhhhh the disappointment! They still tasted like cauliflower! HA!

Cauliflower Curry

Because of this experience, I’ve since been skeptical with cauliflower dishes. However, I recently got the itch to try it in a curry. As you know, I’m obsessed with all things curry! I figured if there was any way to dress up cauliflower, it was with curry! Welp, I was right! This Cauliflower Curry was so good! I made it a few weeks ago as part of my weekly meal-prep and I danced to the kitchen everyday to retrieve it. Seriously!

Making this curry was super easy. In fact, the process is pretty similar to a lot of my past curry recipes. You’ll start with a little onion and garlic to create the base, then create the sauce using coconut milk, vegetable broth and seasonings. It’s important to give this recipe the time it needs to simmer in order to for the seasonings to combine properly. In addition, it’s important to add in the peas last as noted in the recipe. Frozen peas cook very quickly, so adding them in too soon will leave you with overcooked peas and nobody wants that!

Cauliflower Curry

To make preparing this recipe a little easier, I decided to purchase fresh cauliflower that was already cut and washed. To save even more time, you could also opt to use frozen peas and carrots. I chose to use fresh carrots because I wanted to use the remaining ones for something else. Otherwise, I probably would have snagged a combo bag of carrots and peas. Another tip for putting this recipe together in a snap is to take a few minutes before you start to measure out all of the seasonings before you start. That way when it’s time to add them, you can add them in all at once!

I know you’ll love this recipe. It’s super easy to make and tastes great! This Cauliflower Curry is also perfect for meal-prepping. Hungry yet? Give this recipe a try and let me know what you think in the comments below!

Other Curry Recipes You’ll Enjoy:

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Cauliflower Curry

Course Main Course
Cuisine American, Indian
Keyword Carrots, Cauliflower, Chickpeas, Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • ½ yellow onion diced
  • 1 tsp salt
  • ¼ tsp ground ginger
  • 1 tbsp minced garlic
  • 1 tbsp curry powder
  • 1 cup medium-thin sliced carrots
  • 1 cup frozen peas
  • 4 tsp garam marsala
  • 12 oz. cauliflower or 1 medium head of cauliflower diced
  • 1 can coconut milk
  • 1 tsp sugar
  • 2 tsp olive oil
  • ½ cup vegetable broth
  • 1 tbsp cornstarch + 1 tbsp water mixed (to thicken)


  • In a large sauce pan add oil over a medium-low heat.
  • Once heated, sauté the diced onion and minced garlic until onions are translucent and garlic is fragrant. Stir frequently.
  • Next add in the coconut milk, vegetable broth, all seasonings, and sugar. Bring to a boil, then reduce to a simmer over low heat.
  • Once simmering, add in sliced carrots and cauliflower. Let cook for 5 minutes.
  • After 5 minutes, add in the frozen peas and cornstarch+water mixture. Stir to combine and continue to let simmer for another 5 minutes or so until the liquid has thickened and the peas are cooked.
  • Pair with rice or quinoa. Enjoy!


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