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Cauliflower Curry

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!