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 too much cake and cookies? Alex and I were feeling it one day, so we put our heads together and invented the perfect antidote: this cauliflower curry. It’s easy to make and full of all the good stuff: sweet potatoes, spinach, chickpeas, cauliflower and tomatoes. A bowl of it tastes positively transcendental. It’s warm-spiced, cozy, and nourishing all at once. And, it’s gone on to become a fan favorite! When we ask readers what recipes they make the most, at the top of the list is cauliflower curry. Ready to get cooking?

Another great curry? Vegetable Curry or Chickpea Curry

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:

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? Here are some ideas:

  • Rice. Pile that curry atop 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 or Instant Pot jasmine rice.
  • Naan. 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. Or if you have time, try our Garlic Naan or Vegan Naan. Use the bread to sop up all the curry sauce stuck to the plate — it’s absolutely delicious!
  • Dollop of yogurt or raita. 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.

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 curry recipes and soups to use it up:

This cauliflower curry recipe is…

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cauliflower curry

Coconut Cauliflower Curry

  • 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 (or 1 ½ cups cooked)
  • 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?

Aside from this coconut cauliflower curry, here are some of our favorite fast and easy dinner recipes:

Last updated: March 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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.

  2. 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! :)

  3. 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.

    1. 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 :)

  4. 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!!

    1. 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?

  5. 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!

  6. 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!

  7. 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

  8. 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!

    1. 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!

  9. 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.

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

    1. 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!

      1. 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!

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

  11. 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

  12. 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!!!

  13. 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.

    1. 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?

  14. 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.

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

  16. 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!

    1. 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!

  17. 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.

  18. 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.

  19. 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.

    1. 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 :)

  20. Thank you for the recipes.
    This is the first one to make from your site and it is a keeper!
    I will certainly come back to your site. :-)

  21. This was delish! Perfect amount of spices. Not a lot of salt needed. I added some black pepper. I added some zucchini. It was a little bit too mushy but it was still amazingly delicious. Thank you!

  22. This is DELICIOUS! I used the cannellini beans and it turned out amazing. I can’t wait to eat the leftovers today :)

  23. This is truly my favorite recipe I have ever made. It is quick, easy, SO healthy, and incredibly flavorful and delicious. I often meal prep this along side rice or quinoa and take it to work for lunches. I make it for dinner for friends or family. It’s so filling and is jam packed with nutritious ingredients. I can’t say enough about this recipe! It’s amazing. The spice level is perfect. It’s a showstopper for sure. I never get tired of it. It would be easy to swap veggies based on preferences/allergies as well.

  24. Great winter recipe. I’m slowly introducing hubby to meatless recipes and this one hit the spot. Made it exactly as the recipe suggested and we loved it. Have a feeling this will taste even better for tomorrow’s lunch. Thank you!

  25. I cooked this recipe last night and my husband and daughter LOVED it. I cooked it exactly like the recipe says and used wild rice – you won’t miss meat with this yummy dish. We ate it again for lunch today and I think it was even better. New favorite for our family. Thank you!

  26. I never write reviews, but my husband and I enjoyed this dish! I added curry paste instead of powder. I am not a huge fan of cauliflower, but this dish changed my mind about it. It was very healthy and filling!

  27. I cooked veggies with no oil , splash of water if veggies start to stick. Worked out great. Good spice combo.

  28. Thank you for a wonderful recipe! Very quick and easy, tasted amazing! I added some garlic and ginger and simmered uncovered for about 10 mins longer to achieve a thicker constituency and it was perfect!

  29. Hi! Excited to try this! Can this be cooked in a slow cooker? Sorry if dumb question. I want to make a big pot of this. Thanks so much.

  30. I made this recipe last night. I’m a committed WFPB eater, my husband is not. I thoroughly enjoyed this! I admit I am a curry lover! I didn’t use oil and I used plain soy milk thickened with corn starch. I really enjoyed this recipe, it was delicious. I’m looking forward to left overs for dessert. I asked my junk food eating husband :) to rate it on a scale of 1 to 5, and he gave it a 3, which I thought wasn’t bad for someone who’s taste buds are more used to “artificially flavored” food. Thanks for the recipe! I am going to give some others of yours a try.

      1. This recipe requires a very big pot/pan. My 12″ calphalon wasn’t enough! Good recipe but I did need some garlic and ginger….. in India… cruciferous vegetables and chickpeas are not cooked without garlic/ asafoetida. Garlic or asafoetida prevent bloating afterwards when combined in curries.

  31. I decided to make this my first plant based meal to make at home and I’m glad i did. It was delicious. I love it. And it made several servings so i get to enjoy it longer. It’s inspired me to look at making plant based eating more of a staple of my diet. I’m not by any means experienced in the kitchen but i found this easy to follow. Thank you for the recipe!!


    We eat plant based and try to avoid oil, so I typically sauté onions, veggies, etc., in a small amount of veggie broth. Well, I didn’t have any handy, but I did have some freshly brewed kombucha… and I thought the slightly sweet, slightly tangy flavor would work fine with this recipe and it sure did! (We are only talking mere spoonfuls of course, just enough to keep the veggies from sticking to the pan.)

    Anyway, recipe followed exactly after that, and the result was fantastic. THANK YOU for sharing!

  33. Hi I’m planning on making this tomorrow. Question why do you say to use a non stick pan? I dont have one large enough. The reviews are great. Cant wait to try!

  34. My husband said we should eat like this everyday because it was so healthy. I needed more time to cook the cauliflower and sweet potatoes than stated in the recipe. I have “hot Madris curry” so I only used one tablespoon and that was enough heat and skipped the cayenne pepper. I’m happy to find a vegan recipe to cook for my vegan friends.

  35. I have fixed this wonderful recipe to many friends (at different times!), and everyone has nothing but great things to say after the meal! My son’s statement is, “Coconut Cauliflower Curry – the recipe that never disappoints”!! Thanks for making healthy eating delish!!

  36. This is an excellent simple curry to make with a couple of minor tweaks! As a tasty option, I used coconut oil to add to the coconut flavour. I also added fresh ginger & garlic with the onion to give it a more authentic taste. I also added more salt as salt is an essential ingredient to pull out the flavours of curry. At the end I added a squeeze of fresh lemon to just add that little extra balance of flavour. Thanks for the recipe, it was a fun place to start & make it my own!

  37. I made this today and loved it. I did need to cook it covered about 7-8 minutes longer as my sweet potato needed more time to get tender. I will cut them smaller next time. I was wondering how long this will keep in the refrigerator and can this be frozen?

See More Comments