Quick Cauliflower Curry


Quick Cauliflower Curry

Easy, rich, and creamy. A vegan cauliflower curry redefines what comfort food is.  This Quick Cauliflower Curry is one curry in a hurry. This recipe is simple yet delicious, flavorful, and a recipe that is gluten-free and vegan. Indeed a healthy easy dinner idea.
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 15 minutes
Inactive Time 10 minutes
Servings 6


  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp curry powder
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 medium (1lb/455g) head cauliflower, broken into florets
  • 8oz (225g) cremini mushrooms, sliced or button mushrooms
  • One 15oz (425g) can chickpeas, rinsed and drained
  • One 15oz (425g) can no-salt-added fire-roasted diced tomatoes
  • 3 cup (720ml) low-sodium vegetable broth
  • 1 cup (225g) plain coconut yogurt preferably unsweetened
  • salt and black pepper to taste
  • chopped fresh cilantro optional
  • chopped cashews optional
  • cooked rice or vegan bread


  • Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until the onion is just becoming translucent. Add the curry powder, garam masala, coriander, cumin, and turmeric and cook until fragrant, about 1 minute.
  • Add the cauliflower, mushrooms, chickpeas, tomatoes and their liquid, and the broth and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 10 minutes, then remove the lid and cook for about 5 minutes more. Stir in the yogurt and cook for a few minutes, until heated through. Add salt and pepper and remove from the heat.
  • Top with chopped cilantro and/or cashews, if desired, and serve with rice or bread. Store leftovers in an airtight container in the fridge for 4 to 5 days.


To make this nut-free, switch out the cashews with pepitas (pumpkin seeds) or sesame seeds.
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