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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
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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.

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Cauliflower curry

Coconut Cauliflower Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

  • 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

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

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. eva arita says:

    Delicious. Lovely amount of heat. Substituted broccoli for the cauliflower. I really like the curry brand ‘Lalah’s” from the Indian grocer here in Oakville. Very flavourable. Comes in a big red plastic container.

  2. Maha Christensen says:

    Penzey’s Spices make some quality curry powders! I especially love their sweet curry powder!

  3. Brent Ray says:

    I am not a vegetarian. I am not a cook. I have not used spices. I have never made curry. I made this. It was / is fantastic!

  4. Jan Westin says:

    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?

    1. Alex Overhiser says:

      Hi! It will keep 2-3 days in the fridge. We haven’t tried freezing it but I’m sure it’d be fine!

  5. Leah Beatty says:

    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!

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