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Coconut Cauliflower Curry

Coconut Cauliflower Curry

This simple coconut cauliflower curry is perfect as-is, but you could also add peas, sweet potato, tofu, or shredded chicken for even more flavor. Serve it over rice sprinkled with fresh cilantro.
Servings 4


  • 2 tablespoons vegetable oil
  • 1 small onion diced
  • 1 jalapeño seeded and minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup red curry paste
  • 1 can full-fat coconut milk 15-ounce
  • 1 can diced tomatoes 15-ounce
  • 1 head cauliflower cut into medium florets
  • Kosher salt and freshly ground black pepper


  1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and jalapeño and cook until softened, about 3 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and cook for 1 minute. Stir in the coconut milk and tomatoes with their juices. Add the cauliflower and 1/2 cup water. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the cauliflower is just fork tender, 10 to 15 minutes.