Looking for the ultimate comfort dish to hunker down to and make part of your weekly healthy meal plan? This creamy cauliflower curry recipe is perfect for warming your soul—and tummy.
No, seriously—this recipe deserves to be put into rotation for your weekly vegan meal plan. Curry is a classic comfort meal, which can easily be made vegan. Plus, your choice of veggies is endless. Not a fan of cauliflower? You can switch up the cauliflower in this dish for chickpeas or tofu for some extra protein.
But the biggest kicker of all? This recipe uses oat milk for its creamy, saucy base. The coconut yogurt doesn’t hurt either. Other ingredients include onion, garlic, coriander, fennel greek, cumin, and garam masala, to name a few.
Serve this vegan curry with a side of brown rice. Top it with cashew nut pieces and chili flakes for a satisfying meal. Make extra, freeze a few portions, and you can enjoy this creamy cauliflower curry all week.
Creamy Cauliflower Curry
- 1 teaspoon oil
- 1/2 onion, diced
- 1 clove garlic, crushed
- 1 birds eye chilli, finely chopped
- 1 head cauliflower, roughly chopped
- 1 cup oat milk, the higher in fat the better
- 1 1/2 teaspoons curry leaf powder
- 1 teaspoon coriander
- ½ teaspoon fenugreek
- ½ teaspoon cumin
- ½ teaspoon garam masala
- 1 1/2 tablespoons cornstarch, plus 2 tablespoons water
- 2 tablespoons coconut yogurt
- brown rice
- cashew nut pieces, recommended
- chili flakes, optional
Heat a teaspoon of oil in a large saucepan. Fry the onion on a medium-high heat until softened and browned (around 4-5 minutes). Add the garlic and chilli and fry off for a further minute.
Next add in the spiced with approximately ¼ cup of water, mixing to form a paste. Add in the cauliflower, turn the heat to medium-low and cover. Steam for approximately 5 minutes to soften slightly.
Pour in the oat milk and bring to a gentle simmer. Meanwhile mix your cornstarch and water to form a slurry before stirring in to the curry to thicken slightly.
Cover the pan and simmer with the lid on for approximately 20-25 minutes. Meanwhile, prepare your rice according to pack instructions.
Once the rice is ready, stir in the coconut yogurt and cook for a further minute. Serve onto plates and top with a few cashew nuts and some chilli flakes if desired.
Can’t get enough of this cauliflower curry?
We get it. This vegan cauliflower curry recipe just sounds too dang good. If you’re looking for more tasty meals to whip up, try making this vegan chicken teriyaki dish. It features seitan and a homemade sweet teriyaki sauce over noodles.
Or, try making this flavorful eggplant dish, which features a bold, sweet and smoky flavor. This Vietnamese eggplant with smoky green onion oil consists of roasted eggplant. And the nutritious skin is included! It’s served with a dipping sauce made with vegan fish sauce and garlic.
And for some more eggplant-centric recipes, try making this recipe for vegan baked eggplant fries with a zesty Mediterranean sauce. The recipe has a Mediterranean flair courtesy of its array of tasty spices. The eggplant fries are served with a garlic aioli, but you can also opt for using Italian seasonings and serve with marinara sauce. Best part about this recipe, other than its great taste, is that you only need a handful of ingredients to make it.