Description
A flavorful and hearty Vegan Cauliflower Curry made with tender cauliflower florets, chickpeas, and a rich coconut milk-based sauce infused with aromatic Indian spices. This comforting, gluten-free, and dairy-free dish is perfect for a nutritious plant-based meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 large head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and black pepper to taste
- 2 cups fresh spinach
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
- Juice of 1/2 lemon
Instructions
- Prepare the base: Heat coconut oil in a large pot or skillet over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, which forms the foundation of the curry’s flavor.
- Toast spices: Add curry powder, ground cumin, turmeric, coriander, and cayenne pepper (if using). Stir continuously for about 30 seconds to toast the spices and bring out their aromas.
- Combine main ingredients: Add cauliflower florets, chickpeas, coconut milk, diced tomatoes, and vegetable broth. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the cauliflower is tender and the sauce thickens to your liking.
- Add greens and finish: Stir in fresh spinach and cook for 2 minutes until wilted. Remove from heat, then stir in chopped cilantro and lemon juice. Adjust salt and pepper to taste.
- Serve: Serve the curry hot, garnished with additional fresh cilantro. Pair with rice or naan for a complete meal.
Notes
- For a creamier texture, blend half of the curry sauce before adding the spinach.
- Add diced potatoes or carrots for extra heartiness and variety.
- Leftovers develop deeper flavors and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
