Get a great dinner on the table with this vegan cauliflower coconut curry dish! Easily made in one skillet in under 30 minutes, you will fall in love! Our take on a vegan version of butter chicken.
I don’t think there’s anyone out there that doesn’t like a flavorful, but easy and quick meal. If those things describe you too, then this vegan cauliflower coconut curry is the dish for you.
This delicious Indian inspired curry dish is essentially based loosely on a version of what is known as Butter Chicken. Instead of using chicken we are swapping it out for cauliflower.
There are definitely different ways to make this dish and some substitutions or additions that you could use as well that we will discuss below.
This vegan dinner dish comes together so quickly and it’s so flavorful.
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What ingredients do you need to make this vegan cauliflower coconut curry dish?
- head of cauliflower
- full fat canned coconut milk
- lemon
- garlic
- fresh ginger
- olive oil
- onion
- cumin
- garam masala
- curry powder
- turmeric
- cayenne pepper
- tomato paste
- salt and pepper
- vegan butter
What is garam masala and can I substitute it?
If you aren’t used to ethnic dishes, you may have never even heard of garam masala. It is an Indian spice, that is used is a variety of dishes. Traditionally, it can contain up to as many as 32 different spices and mixtures.
It is easily found in many stores now, including Wal-mart or you can purchase on Amazon.
You also also substitute by making your own garam masala at home using.
How do you make vegan cauliflower coconut curry?
To start, if you are making rice or quinoa to serve this over, you want to get that started.
Then, you are going to chop your cauliflower florets into small pieces, along with minced your garlic, grating your ginger, and chopping your onion.
In a bowl, combine the cauliflower with 1 can of the coconut milk, the garlic, ginger, and lemon juice. Let this sit for about 7-10 minutes.
In a large skillet, add the olive oil over medium heat and cook the onion for 3-4 minutes until starting to turn translucent.
Then, stir in your garam masala, cumin, curry powder, turmeric, and cayenne pepper. Cook for about a minute until the spice mixture is fragrant.
Add in your cauliflower mixture and stir to combine. Turn heat down to medium low, cover your skillet, and let cook for 5-7 minutes, stirring occasionally.
Add in the second can of coconut milk and the tomato paste and combine together well. Make sure that all of the tomato paste has been spread throughout the dish.
Bring the sauce up to a boil and then cook for 5-7 more minutes until the sauce begins to thicken and the cauliflower is softened.
Remove from heat and stir in the vegan butter.
Add salt and pepper to your liking. Top with fresh cilantro and serve over rice. Can also serve with fresh naan. Leftovers can be stored in the fridge for up to 7 days in an air tight container.
Can I substitute the cauliflower?
Now, it may seem odd that I’m discussing how to substitute the main part of the meal; however, I know not everyone is a fan of cauliflower and the coconut curry sauce is really the star of the dish anyway.
If you are not a fan of cauliflower, you can substitute it completely with chickpeas. Make it the same exact way except swap the cauliflower for 2 cans of chickpeas, drained and rinsed.
Another option would be to make it with vegan chicken substitute. That doesn’t usually take as long to cook so be mindful of the timing on the package of vegan chicken that you buy.
Can I make this Top 8 allergen free curry dish?
In the US, coconut is considered a tree nut. Because of that, we can’t say that this dish is Top 8 Allergen Free. Because this is a coconut dish, we don’t want to substitute that out.
Theoretically, you could make a sauce with another dairy free milk, but it wouldn’t be naturally as thick as it is with the full fat canned coconut milk. You could though, mix in some dairy free milk with some cornstarch or arrowroot powder. This would definitely alter the taste.
The only other ingredient we are considered with is the butter. In order to make Top 8 Allergen friendly, you need to buy a soy free butter. Currently, our favorite is Earth Balance soy free. It comes in a red tub.
Can I prep this vegan dinner ahead?
Yes! You can make the recipe as called for and then let cool completely. Store in an air tight container and place in fridge. Use within 7 days.
What other vegan dinner ideas should I try?
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Vegan Cauliflower Coconut Curry
Ingredients
- 1 large cauliflower, florets cut into small pieces
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, about a 2 inch piece
- 2 cans full fat coconut milk, divided
- 1/2 lemon, juiced
- 2 tbsp olive oil
- 1/2 sweet onion, diced
- 1 tbsp garam masala
- 1 tsp cumin
- 2 tsp yellow curry powder
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 can tomato paste
- 1/4 cup vegan butter
- fresh cilantro
Serve With, Optional
- rice or quinoa
- naan
Instructions
- Start rice or quinoa if making.
- In a bowl, combine chopped cauliflower florets with 1 can of coconut milk, garlic, ginger and lemon juice. Let sit for 10 minutes.
- In a large skillet, add olive oil over medium heat.
- Cook onion for 3-4 minutes until starting to turn translucent.
- Stir in garam masala, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute until the spice mixture is fragrant. Careful not to burn.
- Add in cauliflower mixture and stir to combine.
- Turn heat down to medium low, cover skillet, and let cook for 5-7 minutes, stirring occasionally.
- Add in 2nd can of coconut milk and tomato paste. Combine together well.
- Bring sauce up to a boil and cook 5-7 more minutes until the sauce begins to thicken and the cauliflower is softened.
- Remove from heat and stir in the vegan butter.
- Add salt and pepper to liking.
- Top with fresh cilantro and serve over rice. Can also serve with fresh naan.
- Leftovers can be stored in the fridge for up to 7 days in an air tight container.
Notes
Nutrition
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