This delicious Vegan cauliflower curry is a super creamy, flavourful, and one-pot Indian style easy dinner recipe! This cauliflower curry is vegan, gluten-free, low calorie which makes it an ultimate comfort dish, packed with flavor, mild in spice, and a healthy meal. Best for the lazy weeknight dinners paired with basmati rice or naan!
This Vegan Cauliflower Curry is a great healthy weeknight dinner that is packed with nutrients dense ingredients like cauliflower, potato, tomato, and it’s low in fat and calories. Cauliflower is a great addition to curries, they soak up the flavor and add an amazing texture. To add more protein I’ve added chickpeas, these go really great with the cauliflower. You can also other lentils like green or yellow. It’s a great protein-rich yummy vegan and gluten-free main recipe that is well balanced with fresh veggies like cauliflower, potatos, and legumes like chickpeas.
Why You’ll Love Vegan Cauliflower Curry
- It’s a healthy and flavorful main or a side dish recipe
- Everything comes under 30 minutes
- It’s an easy and quick One-pot recipe ( Instant pot instructions below)
- It’s a great vegan, dairy-free (lactose-free), and naturally gluten-free Indian main dish
- You can add or substitute any ingredients as per your preference.
- It’s easy to make a satisfying, hearty, comforting, and creamy dinner recipe that everyone will love.
Ingredients for Vegan Cauliflower Curry
- Cauliflower
- Potatos or sweet potatoes
- Tomatoes (fresh or canned)
- Onion
- Chickpeas or peas drained and rinsed
- Fresh ginger and garlic (or powder)
- Red curry paste (you can also use red Thai curry paste)
- Full fat or light coconut milk ( or any plant-based milk)
- Spices: Turmeric, curry powder, cumin powder, coriander powder, salt, and black pepper.
How to make Indian Cauliflower Curry:
- Heat the oil in a large pan or a heavy pot over medium heat. Add chopped onions, ginger, and garlic. Saute them until they’re soft and the onion gets slightly translucent.
- Add the red curry paste (you can use either the store-bought or the homemade paste) and cook for about 2 minutes. And then add the cauliflower florets and diced potatoes. Stir until the veggies are combined with the curry paste.
- Add all the spices- turmeric powder, curry powder, coriander, and cumin. Stir it and then season it with salt and a dash of black pepper. Saute for about 5 to 8 minutes until the cauliflower and potatoes are nicely coated with spices.
- After the veggies become a bit tender, add the tomatoes (canned or freshly chopped), chickpeas, and full-fat coconut milk. Give it a nice stir and add water (do not use vegetable stock).
- Cover the pot with a lid and bring it to a boil, then turn the heat down and let the cauliflower curry simmer for about 10 to 12 minutes. Stir it often, and let it cook until cauliflower florets and the potatoes become fork tender. Turn off the heat.
- Enjoy the Vegan cauliflower curry with white or brown rice, garnish with cilantro and lime juice.
Cauliflower Curry in Instant Pot:
- Turn on the instant pot, press the saute button. Once it displays HOT, add olive oil and chopped onions and cook it for 2 to 3 minutes or until the onions become translucent. Add ginger and garlic (chopped) and cook for another 2 minutes until fragrant.
- Add the chopped tomatoes ( for canned tomatoes add the canned tomatoes with their juice), stir it, and cook for another 1 to 2 minutes.
- Now, add all the spices, turmeric, cumin powder, curry powder, salt, and a pinch of black pepper and give it a nice stir. Cook the spice for 30 sec or until fragrant.
- Toss the diced potatoes along with a few tbsp of water. Cover the instant pot with a glass lid and let the potatoes cook for 3 to 4 minutes. Stir it occasionally.
- Remove the lid and add a few more tbsp of water and deglaze it. Add the cauliflower florets and close the instant pot with its lid.
- Press the Manual button or Pressure cook button, Adjust the pressure level button to LOW and cook for 3 minutes, with the pressure valve in the sealing position.
- When the cook cycle ends, let it sit for 8 to 10 minutes for (NPR) natural pressure release.
- Then do a quick pressure release and open the pot and give it a nice stir.
Frequently asked Questions
How to store Vegan Cauliflower Curry
This curry stays well in the fridge for up to 4 days in an airtight container. It can freeze well, and when required simply defrost it and slowly reheat it on the stovetop.
How to Reheat Indian cauliflower curry:
This Indian cauliflower curry reheats great well in the microwave, heat it for about 1-minute increments ( stir it after the timer goes off, it will help to reheat evenly). But you can also reheat in a saucepan, pour the curry in the saucepan, and heat it with the lid on over low to medium heat. Add ½ cup of water if the curry seems to a bit thick.
What can I serve with cauliflower Curry?
I think this vegan cauliflower curry goes best with basmati brown or white rice or quinoa and a side of garlic naan.
Easy Vegan Recipes:
- White Basmati Rice
- Vegan Meatballs
- Vegan Lentil Curry
- Chickpea Butternut Squash curry
- Sticky sesame cauliflower
- Teriyaki Tofu
More Instant Pot Recipes:
- Vegan Potato Curry
- Chickpea Butternut Squash Curry
- General Tso’s Tofu
- Perfect Basmati Rice
- Vegetable Lo Mein
- Spiced Yellow Lentil Curry
