Coconut Cauliflower Curry

Everybody loves this cauliflower curry! This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.

Cauliflower Curry

You know that feeling when you’ve had just too much cake and cookies? Alex and I were feeling it one day (!), and craving something full of nutrient-packed veggies. So we put our heads together and invented the perfect antidote: this cauliflower curry. It’s easy to put together and full of all the good stuff: sweet potatoes, spinach, chickpeas, cauliflower and tomatoes. And a bowl of it tastes transcendental: it’s warm-spiced, cozy, and nourishing all at once. Many of you asked for the recipe when we posted a photo on Instagram. Since then, it’s gone on to become a fan favorite! When we ask readers the recipes they make the most, this cauliflower curry is often mentioned. So what are you waiting for? Let’s get cooking.

Cauliflower curry recipe

How to make cauliflower curry

When people ask us how to eat more vegetables or get started eating plant-based recipes, this is one of the recipes we share. Curries are over the top delicious due to the incredible amount of flavor in the curry powder spice blends. They’re also a great way to eat a wide range of nutritious veggies without even realizing it. This cauliflower coconut curry is stuffed with all sorts of delicious veggies: cauliflower, tomato, spinach, sweet potato, and chickpeas. Smothered in a curry sauce, vegetables taste positively delightful!

For this easy cauliflower tomato curry recipe, you’ll need these ingredients:

  • Yellow onion
  • Sweet potatoes
  • Cauliflower
  • Olive oil
  • Kosher salt
  • Spices (curry powder, garam masala, cumin, and cayenne)
  • Diced tomatoes
  • Coconut milk
  • Chickpeas
  • Spinach

The basic method: chop all the veggies. Saute the onion, sweet potato and cauliflower, then add the spices, tomatoes and coconut milk. Simmer for 10 minutes. Then add the chickpeas and spinach for a few minutes until the spinach is wilted. That’s it! (If you need a sub for coconut milk, head to our substitutes for coconut milk in curry.)

Tip: Wondering the best way to cut cauliflower? We have a video that shows a trick for how to cut florets quickly without getting crumbles all over the counter. Here’s How to Cut Cauliflower.

How to cook brown rice

How to serve coconut cauliflower curry

The best way to serve this Indian cauliflower curry? On top of rice with a sprinkle of cilantro. Here’s our favorite method for how to make brown rice: and it’s much quicker than most methods! Or if you have an Instant Pot, here’s our Instant Pot brown rice.

Another way to serve this coconut milk curry is with naan bread. Many groceries these days carry naan; you can heat it up in the toaster for a minute or so before serving this meal. Use the naan bread to sop up all the curry sauce stuck to the plate — it’s absolutely delicious!

And for an extra garnish, dollop some plain or Greek yogurt on top of the curry to cool it down a bit. It’s a simple spin on the traditional Indian dish called raita, which is easy to make as well!

Reheating and storage info

This vegetable cauliflower curry reheats surprisingly well in the microwave! We recommend reheating it in 1-minute increments and giving it a good stir each time the timer goes off (this will help it reheat evenly). If you don’t have a microwave, you can also reheat it in a saucepan. Reheat it with the lid on and turn the heat to medium-low. If the curry seems a bit thick, feel free to add a tablespoon or two of water to loosen it up.

Tomato cauliflower coconut curry

What is curry powder?

Did you know curry powder is not traditionally Indian? It was actually invented by the British to try to approximate the spices used in Indian curries! They used the term curry to refer to the complex spices used in any Indian meat and broth based dishes. There are many curry powder blends sold in stores all over the world, but the recipes all vary. So, not all curry powders are created equal! Many blends use ginger, garlic and turmeric, but every blend varies.

When we made this cauliflower curry, we used a fancy curry powder we received as a gift from a dear friend. This blend was an incredible mix of flavorful spices and I don’t think I’ve tasted anything more delicious! After cooking with this one we realized that the quality of the curry powder matters. Find the highest quality that you can for this recipe. Try experimenting with different brands available at your grocery until you find one you love.

What is garam masala?

Garam masala is a more standard mix of spices that is used by Indian cooks. Garam masala typically is stronger than curry powder and might taste sweeter. This cauliflower curry recipe calls for both curry powder and garam masala. You should be able to find both at your local grocery.

Want to use up that curry powder?

You’ve bought a jar of curry powder for this recipe: how to use it up? Here are a few great recipes to use it up:

How to cut cauliflower

This cauliflower curry recipe is…

Vegetarian, vegan, plant-based, and refined sugar-free.

Cauliflower curry

Coconut Cauliflower Curry

1 Star2 Stars3 Stars4 Stars5 Stars (76 votes, average: 4.13 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 1x


Everybody loves this cauliflower curry! This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.



  • 1 yellow onion
  • 1 pound sweet potato (4 cups chopped)
  • 1 head cauliflower (5 cups chopped)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons curry powder*
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne
  • 28-ounce can diced tomatoes, San Marzano if possible
  • 15-ounce can full-fat coconut milk*
  • 15-ounce can chickpeas
  • 4 cups spinach leaves
  • Cilantro, for garnish
  • Brown or white rice, for serving


  1. Make the rice according to How to Cook White RiceHow to Cook Brown Rice, or Instant Pot Rice.
  2. Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.
  3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.
  4. Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.
  5. Garnish with chopped cilantro, and serve with brown rice.


*Using a high-quality curry powder is key to a complex taste in this curry. Using a full-fat coconut milk is also recommended versus light coconut milk, as it imparts a satisfying richness.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian

Keywords: cauliflower curry, curry recipe, vegetarian curry

Looking for fast and easy dinner recipes?

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    November 30, 2015 at 5:06 am

    This is the exactly the kind of food that I crave at this time of year – especially when I’ve been overindulging a little on the Christmas treats. It sounds so full of flavour and goodness.

  • Reply
    November 30, 2015 at 8:04 am

    This looks soooo hygge if you ask me. I love how simple this dish is but embraces so many warm flavors. I can’t wait to listen to your new podcast episode too, it’s first on my workout playlist for tomorrow! :)

  • Reply
    November 30, 2015 at 11:34 am

    Curries like this are my FAV dinner. I love switching things up and definitely need to try your spin on things! Yum!

  • Reply
    November 30, 2015 at 1:30 pm

    Graeter’s is so good and so addictive, which is why I never buy it. I can’t be trusted with it, especially their mint chocolate chip. This looks like exactly what I want to eat tonight, after spending four days stuffing myself with leftover mashed potatoes.

    • Reply
      December 1, 2015 at 4:56 pm

      Glad to find another Graeter’s fan/addict! It’s those darn HUGE chocolate chunks, right?! I haven’t tried their mint chocolate chip, but now I’ll have to for a splurge someday :)

  • Reply
    Katie @ Whole Nourishment
    December 1, 2015 at 3:53 am

    This is my kind of stew. It looks delish! And I agree about the curry powder. I make a blend from Amy Chaplin’s cookbook and it makes all the difference in the world.

  • Reply
    December 1, 2015 at 12:35 pm

    This looks like the perfect counterbalance to holiday indulgences! I’m curious why you say to avoid light coconut milk? Also, any online recommendations for good curry powder? Thanks!!

    • Reply
      December 1, 2015 at 1:11 pm

      Great question — I mentioned this since I made it with light coconut milk and it was not nearly as good! I’ll clarify that in the recipe notes. In terms of curry powders online — we actually don’t have a go to. Do any other readers have recommendations for great curry powders?

  • Reply
    Karen @ Seasonal Cravings
    December 1, 2015 at 7:31 pm

    I love curry but don’t make it a lot bc my kiddos won’t eat it. Maybe for a dinner for two over the weekend? Kids will eat chicken nuggets :).

  • Reply
    December 4, 2015 at 5:10 pm

    This looks so good! I love curry but have never used tomato in one; I’ll have to give that a try! Butternut squash is a delicious replacement for the sweet potato too!

  • Reply
    December 10, 2015 at 1:51 pm

    My very first recipe from your site and it was a big hit! Very tasty, fast, easy, easy dish! Also easy to vary ingredients depending on what is in the cupboard. I had no spinach and my husband loves canned peas so I threw those in instead. I used pinto beans instead of chick peas and that worked also and I agree that butternut squash might be a nice alternative to sweet potato. I backed off a bit on the curry powder and cayenne but it still had nice heat. We ate over white rice. A lot of information out there suggests that white rice has less arsenic and other heavy metals, so I use white rices and rinse several times before cooking. Any thoughts on this? Thanks again for a great recipe!

  • Reply
    December 12, 2015 at 10:57 am

    I made this last night for dinner. SO yummy and filling. The best part is that is made so much food so we will be eating it all week. Thanks for another awesome recipe

    • Reply
      November 4, 2016 at 11:35 am

      You are so welcome. Thank you so much for making it!

  • Reply
    December 14, 2015 at 4:12 pm

    I made this last week, and it was super good! I love curries, but usually don’t cook them because they seem too intimidating. This one was pretty easy, though. The only thing that took time was chopping the potatoes. The finished product tasted a little bland, but that may have been the curry paste I went with. I added like 1/2 a teaspoon of cumin and garam masala, and it really came together. I ate it for the rest of the week!

    • Reply
      November 4, 2016 at 11:35 am

      So glad you enjoyed it! We’ve found curry powders can vary a lot, so maybe try it with a different one next time. Thanks for making it!

  • Reply
    Samantha Thayer
    December 29, 2015 at 10:59 am

    Definitely giving this a try tonight. :) Sounds perfect and cozy after the winter storms we’ve been having in Salt Lake City!

  • Reply
    January 5, 2016 at 9:23 pm

    I made it for dinner tonight and the whole family loved it! Try it in a tortilla with rice. Yum. Love this website! We have tried many of the recipes and all are delicious.

    • Reply
      November 4, 2016 at 11:34 am

      Wonderful! I love the idea of tortillas as well. Thank you for the kind words!

  • Reply
    January 8, 2016 at 6:01 pm

    I am not a coconut fan. Is there a substitute for coconut milk? Or is the flavor masked by the other favors?

    • Reply
      January 9, 2016 at 1:37 pm

      Great question! The coconut milk brings a creaminess to the dish that I don’t personally find is overly coconut-y — but I know everyone has different tastes. We’ve never tried it, but you could try about 1 cup cream as a substitute. Let us know what you decide!

      • Reply
        January 25, 2016 at 7:09 pm

        I made this tonight, WITH the coconut milk, and it was really good! No coconut taste at all and, trust me, I would notice. I will definitely make this again!

        • Reply
          January 31, 2016 at 8:37 pm

          Oh fantastic! I’m so glad you tried the coconut milk and that it wasn’t too overpowering! Take note, coconut haters.

  • Reply
    January 10, 2016 at 12:56 am

    I made this for my husband and guests and it was delicious. It will definitely be one of my go to recipes. Thank you! I used kale because I didn’t have spinach and I thought I had the chickpeas but when I went to get them I didn’t, so I substituted some potato chunks. I have to say it was so good. Next time I will try it with chickpeas. But I’m afraid I still may add a little potato

    • Reply
      November 4, 2016 at 11:34 am

      We’re so glad it worked out for you, Gail! Let us know what you think with chickpeas too!

  • Reply
    January 11, 2016 at 12:16 pm

    Just made this over the weekend — have never cooked with curry before and this was so delicious! Loved it!

    • Reply
      November 4, 2016 at 11:32 am

      We’re so glad you enjoyed it, Heather! Thanks for letting us know!

  • Reply
    Edie Swenson
    March 5, 2016 at 9:25 pm

    Thanks so much for an awesome recipe – made it with a couple minor changes & it is super-sensational!!! Needed vegetarian recipe for a church potluck tomorrow. Doubled the recipe, but not the spices except the garam masala. Added some chopped garlic, ground ginger, kale instead of spinach & some cut green beans. Love the versatility of this recipe, that by varying the veggies, you can make a “new” dish. Will certainly be making this again & will enjoy it for breakfast as well as dinner!!!

    • Reply
      November 4, 2016 at 11:33 am

      You are so welcome! Your tweaks sound delicious. And curry for breakfast sounds adventurous!

  • Reply
    June 18, 2016 at 10:18 pm

    I tried this and there was way too much veggies to fit in the pan, and not enough liquid to cook them. Wound up moving it into a big stewpot, and adding another can of coconut milk and some chicken broth. Ultimately tasted good, but I can’t imagine it working as written.

    • Reply
      November 4, 2016 at 11:32 am

      We’re sorry this didn’t work for you! Since the liquid in tomatoes varies, it may be due to differing tomato brands. Did you measure the vegetables as written too?

  • Reply
    October 28, 2016 at 3:07 am

    We are happy that we discovered your Website!! As food bloggers in our beginnings we feel truly inspired by you and follow with great interest!
    Best wishes from Laos

    • Reply
      November 4, 2016 at 11:31 am

      Great to meet you as well! It’s so fun to connect with people from around the world. All the best to you in Laos!

  • Reply
    December 9, 2016 at 7:28 pm

    I make this all the time! It’s super easy and delicious… plus I feel like it’s pretty healthy (at least compared to take-out curry)! I’m a spice lover and my husband likes things on the milder side, but we both love the flavors of this recipe.

    • Reply
      December 13, 2016 at 8:49 pm

      Ooo thank you! It’s one of our favorites as well :)

  • Reply
    September 15, 2017 at 1:30 pm

    I made this once and boy am I ever going t make this again. This time I will try Kale instead of spinach…Yum!

  • Reply
    October 30, 2017 at 11:02 pm

    This recipe was quick to put together and doesn’t use many dishes to boot. It was tasty ? And quick with little clean-up. I used carrots and brussel sprouts as I didn’t have sweet potatoes or enough cauliflower! Yummy!

    • Reply
      October 31, 2017 at 9:32 pm

      I love your substitutions here! Thank you so much for making it and commenting!

  • Reply
    December 7, 2017 at 12:48 pm

    What is the nutritional value?(calories, proteins, fat, etc).

    Thank you

    • Reply
      December 25, 2017 at 3:11 pm

      Hi John! We don’t publish nutrition values because we steer away from calorie counting. If you’d like, you can add the recipe to a nutrition counter (we just Google search for one). Thanks for asking!

  • Reply
    April 5, 2019 at 3:20 pm

    This was very good. I made a few changes based on what I had in the pantry, but still was good. The garam masala with the coconut milk and sweet potatoes were are great combination.

    • Reply
      April 7, 2019 at 9:04 pm

      SO glad to hear it! Thanks for making it!

  • Reply
    August 6, 2019 at 5:56 pm

    Anyone know what the calorie content per serving is? Nutritional facts?

    • Reply
      Alex Overhiser
      August 6, 2019 at 9:05 pm

      Hi! I added the nutrition info (without rice). Hope you enjoy!

  • Reply
    Lisa Devries
    August 15, 2019 at 9:44 pm

    Ok, this is actually excellent. My partner and I struggle to find vegetarian dishes that taste good. Often we end up throwing the leftovers out after another disappointing meal. But not this. We made it at the cottage, so substituted a package of Indian curry paste for the curry powder and Graham masala. We did have cumin and dried red chilies to add. The sweet potato took longer to cook than stated. I simmered uncovered for 20 minutes, which also solved the slightly soupy consistency. If I was served this in an Indian restaurant I would be happy, and would say ” why cant I make something that tastes like this at home?!” Thx for a great recipe. Will be making regularly.

    • Reply
      Alex Overhiser
      August 17, 2019 at 1:35 pm

      So glad you enjoy the recipe!

  • Reply
    October 17, 2019 at 6:38 pm

    I googled the “best cauliflower curry recipe ever” and found yours. Boy, was that a stroke of luck. This recipe is definitely a keeper. It got 5 stars from my family – truly a tough crowd. Loved the extras like sweet potato, chick peas, spinach, and coconut milk. A flavorful and delicious meal in short order. Thanks for sharing.

    • Reply
      Sonja Overhiser
      October 17, 2019 at 8:20 pm

      WOW we are so happy to hear this!!! We’re thrilled that you loved this curry so much (and thrilled that you found it!). Please tell your family we’re so glad they loved it! Thanks for trying it out :)

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