This healthy cauliflower curry recipe is easy to make, naturally gluten-free and vegan, and made with the most delicious creamy curry sauce.
So we’ve started a fun new tradition in our house — Barclay’s now cooking me surprise dinner for date night once a week!
He’s actually gotten more and more into cooking the past few years and graciously helps out with meals around here on the reg. But a few months ago, he offered to start planning us some cozy dinner-and-a-movie date nights “in” once a week. And they have been so, so fun. Per my request, the recipes that he cooks each week are always surprise to me, scouted out from sources beyond my blog — which is extra-fun because they often include different flavors or techniques that aren’t in our usual rotation. And boy, he has had some winners. We actually loved one of the dishes he made last month so much that we’ve made it again three times since, tweaking it here and there until the seasonings were just right for us. So I figured it was probably high time I share it with you all too.
Meet our new favorite cozy cauliflower curry. ♡
It ticks all of our favorite boxes — quick, easy, healthy, comforting, vegetarian, and ultra-flavorful. And when ladled up over rice — or, Barclay’s favorite, tri-color quinoa — we can vouch that this Indian curry is the absolute perfect way to warm up on a chilly winter night. It’s also happens to be naturally gluten-free and vegan, and the creamy curry sauce can be used with whatever veggies or fillings you might prefer.
Let’s make some!
Cauliflower Curry Ingredients:
To make this cauliflower curry recipe, you will need the following ingredients:
Onion and garlic: Which we will sauté in olive oil until softened.
Veggie stock: To form the base of our broth. (You could also sub in chicken broth, if that is what you have on hand.)
Coconut milk: I recommend using full-fat coconut milk to make the broth extra creamy, but low-fat coconut milk would work too.
Diced tomatoes: I prefer using the fire-roasted diced tomatoes for extra flavor, but any regular diced tomatoes will work too.
Cauliflower: One large head, cut into bite-sized florets. (To save time, feel free to use a store-bought bag of fresh or frozen cauliflower florets.)
Chickpeas: One can, rinsed and drained, for some extra protein.
Fresh kale: To add some healthy greens to this curry.
Cilantro: I recommend adding lots and lots for garnish — it complements the flavors of this curry so well.
How To Make Curry:
To make this cauliflower curry recipe, simply…
Cook the broth. In a large stockpot, sauté the onion until softened, followed by the garlic and spices. Add in the veggie stock and tomatoes.
Purée the broth. Using an immersion blender, purée the soup until completely smooth. (Or alternately, you can carefully purée the soup in a traditional blender, and then transfer it back to the stockpot. See safety notes below.) Once the soup has been puréed, stir in the coconut milk.
Add cauliflower, chickpeas and kale. Add in the cauliflower and chickpeas and simmer until the cauliflower is tender. Add in the kale.
Taste and season. Then, before serving, be sure to give the curry a taste and season with salt and pepper as needed. (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper.)
Serve warm. Over rice or quinoa, garnished with lots of fresh cilantro.
Want to customize your curry recipe a bit? Feel free to…
Add chicken: For extra protein, feel free to add in a cup or two of shredded (or diced) cooked chicken.
Add some heat: To make your curry spicier, feel free to add in a pinch or two of crushed red pepper flakes to taste.
Use different greens: Fresh baby spinach or collards would also be delicious in place of kale.
More Favorite Curry Recipes:
Looking for more delicious curry recipes? Here are a few of my faves:
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add the spices (curry powder, garam masala, cinnamon and ginger) and sauté for 1 more minute, stirring frequently, until fragrant.
Add in the vegetable stock and diced tomatoes, and stir to combine. Using an immersion blender, purée the soup until completely smooth. (Or alternately, you can carefully purée the soup in a traditional blender, and then transfer it back to the stockpot. See safety notes below.)
Stir in the coconut milk, chickpeas and cauliflower until combined. Continue cooking until the broth reaches a simmer (try to avoid boiling the broth). Then reduce heat to medium-low and maintain the simmer until the cauliflower is tender.
Stir in the kale and cook for 2 more minutes, until the kale has softened. Give the curry a taste, and season with salt and pepper as needed.
Serve warm over rice or quinoa, garnished with lots of fresh cilantro.
*Cauliflower: Feel free to use a bag of pre-cut cauliflower florets (either fresh or frozen) if you would like to save time.
*Traditional Blender: If you choose to purée this soup using a traditional blender, I recommend carefully doing so in two different batches so that you don’t accidentally overflow your blender. And to be safe, I recommend tenting open the cap on the lid of the blender (covering it lightly with a dishtowel, to prevent splattering) so that any hot steam can escape while blending. Hot liquids, such as this broth, expand when blended. So use caution as always.