This easy, rich, and creamy curry recipe is ready in under an hour and full of warm spices. Roasted cauliflower curry is full of flavor and delicious textures, even a meat eater will love it!
We are curry lovers, there’s simply no way around it. Mango curry, chickpea curry, and now this roasted cauliflower curry. Lately, we’ve been using cauliflower at least twice a week. Cauliflower is one of the most versatile vegetables on the planet! You can finely chop it to make rice, blend it into a creamy sauce, and even bake with it too! For more awesome recipes featuring cauliflower check out this cookbook Cauliflower Power by Lindsay Grimes Freedman. I couldn’t believe all the recipes, she made with cauliflower. She’s basically a cauliflower wizard.
Most important curry spices
Traditional curry is a blend of anywhere between 5-15 spices. Especially in India, no spice is left behind. You can buy yellow curry powder at the store or choose to make a mix yourself. The main spices in curry are:
- Cummin seeds
- Coriander powder
- Mustard seeds
- Garam masala
- Red chili powder
Why we love roasted cauliflower curry
That’s a simple question, it’s delicious! Okay, okay so there are a few other reasons too. It’s an easy recipe you can whip up in a single pot or an instant pot (the instant pot is a total lifesaver when it comes to saving time btw)! Roasted cauliflower curry is packed with protein and nutrients. The coconut adds such great flavor you won’t even miss the meat! So, this recipe is a healthy and quick dinner, sounds like a win-win to me. But enough about why we love it here’s how to make it!
How to make vegan coconut curry
Every good curry has something in common: a proper base layer of flavor that is created through rich and fragrant spices.
This curry begins with onion fresh garlic and ginger. Toss these into the pot with a little oil and until fragrant. Because this curry recipe is inspired by Indian curry we tossed in the following spices; curry powder, mustard seeds, cumin, turmeric, red chili powder, and coriander.
Once the base of bold spices is built, add in tomato paste and coconut milk. At this point, your house will smell amazing!
The last step, is to toss in the sliced veggies, roasted cauliflower, and chickpeas. I used carrots, zuchini and chopped kale but feel free to use what ever veggies you’d like!
How to roast cauliflower:
This curry is taken up a notch with roasted cauliflower. The roasting adds a ton of flavor and a slightly crispy texture that holds up nicely in the thick curry sauce. To make roasted cauliflower simply wash a head of cauliflower and slice off the florets. Line a baking sheet with parchment paper or a silicone baking sheet and dump the cauliflower on top. Drizzle olive oil over the top and sprinkle with sea salt and smoked paprika. Mix with your hands a few times to make sure the cauliflower is covered. Bake until the tops of the cauliflower turn toasted and dark brown.
What should you serve with roasted cauliflower curry?
This warm, creamy bowl of curry can stand alone just fine. It’s hearty and filling but it also pairs excellently with a scoop of white or brown rice. You could even serve it with quinoa if that’s more your jam!
More favorite savory dishes:Print
Rich and creamy coconut curry with roasted cauliflower. This simple recipe is healthy, delicious, and perfect for a meatless meal!
- 1 head of cauliflower
- 1 Tbsp. olive oil
- 1/2 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. sea salt
- 8 oz can coconut cream
- 2 Tbsp. tomato paste
- 1 Tbsp. coconut oil
- 1 1/2 tbsp. yellow curry powder
- 1/4 tsp. turmeric
- 1/2 medium white or yellow onion
- 1/2 Tbsp. cumin
- 2 garlic cloves
- 1 Tbsp. fresh ginger or 1 tsp. ground ginger
- 1 tsp. salt
- 1/4 tsp mustard seeds
- 2 cups oat milk
- 1 cup zucchini
- 1 1/2 cup carrots
- 1 cup chickpeas
- 1 cup kale
- Serve over rice, garnish with fresh cilantro and a lime wedge.
- Preheat oven to 375 degrees.
- Wash and slice all the veggies.
- Cut the florets off of the cauliflower and place it on a lined baking sheet.
- Drizzle with olive oil and dust with, cayenne, smoked paprika, salt, and cumin.
- Toss in the oven and bake for 30-35 minutes until toasted and dark brown on top.
- While the cauliflower is roasting, chop garlic, onion, and ginger.
- Place coconut oil in a pan, and toss in garlic, onion, and ginger.
- Add cumin, mustard seeds, turmeric, and salt. Cook until onions become translucent and fragrant.
- Pour in coconut cream, oat milk, and tomatoes paste.
- Add curry powder and stir.
- Toss in chopped zucchini, carrots, chickpeas, and kale. Cover with a lid and bring to a simmer. Simmer for 15- 25 minutes until veggies are soft.
- Take the roasted cauliflower out of the oven.
- Serve on a bed of rice if desired.
- Ladle out the curry, add roasted cauliflower on top, and garnish with fresh cilantro and a lime wedge.
- Serving Size: 1 cup
- Calories: 325
- Fat: 12
- Carbohydrates: 10
- Protein: 3
Keywords: curry, cauliflower, easy recipes