You’ve probably seen the popular vegan curried cauliflower recipe on Instagram. I first tried it thanks to my friend Shishir, a talented Indian cook, and was amazed by how delicious cauliflower could be! Since then, I’ve made it many times, and it’s always a hit—my friends even call it “the magic curry.” If you're looking for a quick and easy but very tasty vegan dish, this Indian Cauliflower Curry is it!
This cauliflower curry recipe is a staple in Indian cuisine, and often cooked with potatoes called Aloo Gobi. Gobi means Cauliflower in India; that's why you might have seen some recipes like Indian Gobi Curry.
This wonderful recipe is usually eaten as a side dish, but we often have it as an entrée main dish and roti or basmati rice.
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💚 Why you will love it
- Flavorful Delight: Packed with authentic Indian spices, this curry entices with its rich, aromatic essence.
- Nutrient-Rich: Cauliflower, a veggie hero, brings fiber and antioxidants to your plate.
- Versatile Pairing: Perfect with basmati rice, roti, or mashed potatoes.
- Easy & Quick: Simple steps, ready in 30 minutes.
- Customizable: Easily adaptable with substitutions and variations.
🧾 Ingredients
This cauliflower vegan curry is made with simple pantry staples that you may already have and delivers a big flavor!
Otherwise, you can easily get them on Amazon or any ethnic store.
- Cauliflower Head: The star of the show! Cauliflower is not only low in calories but also packed with fiber and antioxidants, making it a nutritious and versatile base for our curry.
- Fresh Tomatoes: These juicy gems add a natural sweetness and acidity to the dish. Plus, they're rich in lycopene, an antioxidant that's good for your heart.
- Onion: The unsung hero that builds a flavorful foundation. Onions are also a great source of vitamin C and fiber, which aid in digestion.
- Fresh Garlic: A little goes a long way! Garlic adds a robust flavor and has antimicrobial properties to boot.
- Fresh Ginger: This root adds a zesty kick and aids in digestion. It's also known for its anti-inflammatory benefits.
- Fresh Coriander: Also known as cilantro, this herb brings a fresh, citrusy aroma to the dish. It's also packed with vitamin K, which is good for bone health.
- Ground Cumin: This spice adds a warm, earthy flavor that complements the other spices. Cumin is also known for its digestive benefits.
- Turmeric Powder: The golden spice! Not only does it give the curry its vibrant color, but it's also loaded with curcumin, a powerful anti-inflammatory.
- Lemon or Lime Juice: A splash of citrus brightens up the flavors and helps balance the curry's richness. Plus, it's a great source of vitamin C.
- Masala Curry Powder: This blend of spices is the heart of the dish, giving it that authentic Indian flavor. It's a mix of several spices, each with its own health benefits.
- Red Chili Flakes: Turn up the heat! These flakes add a spicy kick and are known to boost metabolism.
Optional: coconut oil or olive oil.
Substitutions
This easy cauliflower recipe can be easily adjusted and customized to your needs.
- Curry flavor - you can also use madras curry powder, red curry paste, or any yellow curry powder if you don't have garam masala. The flavor will be different but equally delicious.
- Coriander - no worries, if you don't have fresh cilantro, you can use coriander powder
- More veggies - you can add frozen peas (green peas), chopped spinach, red peppers, or even cooked sweet potato. Also, add chickpeas if you want to increase the protein content of this easy cauliflower curry.
- Cumin - you can use cumin seeds instead of cumin powder, but make sure you lightly toast them in a skillet until fragrant.
- Heat - instead of red chili flakes, you can use cayenne pepper, green chili, serrano pepper.
- Tomatoes - if you don't have fresh tomatoes, this wonderful recipe also works with crushed or whole canned tomatoes.
🍽️ Equipment
Use a large skillet and an immersion blender or food processor.
🔪 Instructions
To make an Indian recipe for cauliflower curry, follow these simple steps.
Step 1: Break up the cauliflower into small florets. You can let them soak for about 20 minutes in a large bowl with water, but this is unnecessary.v
Step 2: Peel the onions, garlic, and ginger with a potato peeler and coarsely chop them. Then add them to a blender's jar and blend until you have a thick paste. You may need to add a couple of tablespoons of water.
Step 3: Stir-fry the cauliflower florets. In a large skillet, pour the oil and add cauliflower florets, stirring occasionally until they have some brown spots. Alternatively, you can put the florets on a baking sheet and bake in a preheated oven with a swirl of coconut oil on high for 10 minutes.
Step 4: Stir in the onion and ginger-garlic mixture into the same skillet and saute until the mixture turns slightly brown, adding some water if needed. Then, Add chopped tomatoes and spices on medium heat, then add half of the fresh coriander leaves.
Adjust seasoning with lemon, salt, and the rest of the fresh or ground coriander. Taste to ensure the cauliflower is fork-tender and perfectly cooked, and adjust for salt and heat.
💡 Expert tips
Spice Balance: Adjust the amount of garam masala and chili flakes to suit your heat preference. Remember, a little goes a long way!
Cauliflower Prep: For the best texture, break the cauliflower into uniform florets. This ensures even cooking.
Tomato Trick: If using fresh tomatoes, choose ripe ones for a natural sweetness. Canned tomatoes work great too!
Leftover Love: This curry tastes even better the next day as the flavors meld together. Store in an airtight container in the fridge.
Oil Options: For a richer flavor, use coconut oil. Olive oil works well for a lighter version.
🥢 How to serve
This vegan cauliflower curry pairs perfectly with freshly made basmati rice, but you can also have it with steamed potatoes, roti, stir-fried tofu, mashed potatoes, steamed Jasmin rice, naan bread, cauliflower rice, or brown rice.
You can serve it as a side dish for a tasty protein bowl of masala green lentils.
You can also serve it with spicy pearl onions prepared with Indian spices.
📖 Variations
If you want to make a creamy cauliflower Indian dish, you can simply add one cup of canned coconut milk and skip the lemon juice.
Both light coconut milk and full-fat coconut milk work; just consider that heavy coconut milk will drastically increase your curried cauliflower side dish's saturated fats and calorie count.
❓FAQ
Various spices include cumin, coriander, turmeric, and chili powder. Vegetarian curries also include onions, garlic, ginger, tomatoes, coconut milk, coconut-based yogurt or cream, and various vegetables, such as eggplant, cauliflower, peas, potatoes, and spinach.
Yes, frozen cauliflower works in this recipe, though fresh cauliflower is recommended for the best texture and flavor.
You can add chickpeas, lentils, or a vegan protein substitute for an extra protein boost.
For a creamier texture, add a bit of coconut milk or a vegan cream substitute towards the end of cooking.
🥡 Storage
In the Fridge:
Store: Cool the curry, then place it in an airtight glass container to keep the flavors intact. It stays fresh for up to 4 days.
Reheat: Warm it on the stove over medium heat, stirring occasionally. If too thick, add a little plant milk. For microwave reheating, cover and use a medium setting, stirring midway.
In the Freezer:
Freeze: Once cooled, transfer the curry to freezer-safe containers. It's good for 3 months – don't forget to date the container.
Thaw & Reheat: Thaw overnight in the fridge. Reheat the stove to low to medium, adding water or plant milk for consistency, stirring as needed.
Leftover Makeover:
Have some extra curry? Whip up delightful vegetable curry puffs! This tasty treat is a fantastic and versatile way to repurpose your curry leftovers.
🍛 More curry recipes
Our Indian Eggplant Curry has been a hit on many tables, and our readers love it; it is also made with garam masala like our vegetable tikka masala; so don't forget to check them out.
We love our Asian curries, so you might want to check our Thai Yellow Curry, Vegan Green Thai Curry, and Fresh fresh vegan red curry.
We also like making our homemade curry paste. See our Thai Yellow Curry paste and Green Curry Paste.
Learn how to make a roasted whole cauliflower head with only three ingredients! The perfect side dish to impress your guests!
⭐ If you try this naturally gluten-free cauliflower recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Indian Cauliflower Curry Recipe
Equipment
Ingredients
- 1 head cauliflower medium, about 30 oz, 800 grams
- 12 oz peeled tomatoes crushed (crushed canned tomatoes or chunky tomato sauce also work)
- 1 onion medium, coarsely chopped
- 7 cloves garlic
- 1 oz ginger fresh
- 1 bunch coriander fresh, or 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ½ teaspoon garam masala
- ½ teaspoon turmeric ground
- 1 tablespoon lemon juiced
- 1 ½ teaspoon sea salt fine
- ½ teaspoon red chili flakes
- ⅓ cup water or water from canned tomatoes, if using
Optional
- 1 tablespoon sunflower seed oil coconut oil, olive oil (skip to make it WFBP, replace with a tablespoon water)
- steamed basmati rice to pair
Directions
- Break up the cauliflower head into small florets. You can let them soak for about 20 minutes in a water bowl if you have the time, but this is not necessary.
- Put the onion, garlic, and ginger into the immersion blender jar and blend until you have a smooth paste. You may need to add 2-3 tablespoons water.
- Brown the cauliflower florets. In a large skillet, pour the oil (or tablespoon of water if cookign without oil) and cook the dried cauliflower florets until they have some brown spots.
- Cook. Add the onion mixture into the same skillet and cook for a couple of minutes until the mixture starts turning brown, adding some water if needed. The curry should be chunky, so don’t overdo the water.
- Keep stirring. Add the tomato, cumin, turmeric,garam masala, chili flakes, and half of the fresh coriander leaves. Add some water if needed. Cook for about 15 minutes until the cauliflower is slightly soft.
- Season. Add the lemon juice, salt, and the rest of the fresh or ground coriander.
- Taste and adjust.
Video
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
ADRIANA
Enhorabuena por vuestro gran trabajo. No soy vegetariana ni vegana pero me encanta comer verduras y hacerlo de esta manera tan sabrosa.
Queria preguntar porque a veces cuando hago curry con leche de coco se me queda como cortada. De sabor esta bueno pero la presentación es horrorosa. Espero que me podáis ayudar. Muchas gracias.
Gus
Hola Adriana, muchas gracias por tu mensaje! Nos encanta tener lectores que siguen o no, todo tipo de dietas... al final todos necesitamos un poco de vegetales en nuestra vida, no? Mira, con la leche de coco, la clave está en echarla justo cuando el refrito ya está hecho y agregas el curry que vayas a utilizar, en ese momento agregas la leche de coco (queda más cremosa si es leche de coco entera) y luego revuelves bien y antes de agregar el resto de los ingredientes.
En el caso de usar alguna carne, la agregarías justo después del curry y antes de la leche de coco, en el momento que ya esté dorada. Puedes buscar en nuestro sitio el curry verde y curry amarillo. En esos post, está explicado con lujo de detalles.
Saludos!
Andrea
I love the combination of curry and cauliflower! Thanks so much for this great recipe.
Kris
The spices in this were spot on! Super yummy. Thank you for another winner! 🙂
Gus
Thank you for trying our new cauliflower side dish, Kris! We're glad you enjoyed all those spices! We appreciate your feedback and hope you'll continue to try our recipes!
Jess
I love how flavorful this is. Another great recipe!
Gus
Thank you for your kind words about our Indian Curry, Jess! We're glad you enjoy it as much as we do. 🙂
Sara
I made this when we had some friends over for dinner and we all LOVED it! So much flavor. I'll be making again for sure. s
Jamie
I love the spices in this cauliflower curry! It's so satisfying and flavorful!
Claudia Lamascolo
I had never used curry before until now and that made a fantastic flavor for this cauliflower!
Beth
This might be one of the best cauliflower recipes I've ever seen. I love all those bold flavors, and I love what a healthy side it is.
Kate
I just love cauliflower with curry spices and this doesn't disappoint - totally delicious and easy to make too!
Savita
The curry looks so easy to make and is full of flavors. A perfect Indian dinner to devour.
Gus
Thank you for trying our Curry dish, Savita. We're glad to hear that you enjoyed the flavors and found the curry easy to make. We hope you'll give some of our other dishes a try as well!
Gina
So much flavor in this simple dish and a wonderful meal when you don't have much on hand!
Gus
Thank you for trying our recipe, Gina! I'm glad to hear you enjoyed it. We love this dish too because it's simple and flavorful. Thanks again for sharing your experience with us.