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Coconut Cauliflower Curry

September 20, 2016 6 Comments

This coconut cauliflower curry is the perfect healthy, vegan, and gluten-free weeknight meal–with a little bit of spice!

Coconut Cauliflower Curry

I’m forever on a mission to get Owen to eat new vegetables. We recently added cucumber and peas to the list (yay!), and next up, I wanted him to start eating cauliflower. It’s mild, it’s white–I feel like it has “kid food” written all over it. But for some reason, Owen has never liked it. Even when I’ve drowned the florets in an unspeakable amount of melted butter, he won’t touch it.

So this past week I decided to try a new approach. Maybe, I thought, I just need to rebrand cauliflower. When dinner rolled around on Wednesday night, I told him we were having a new vegetable, “white broccoli”…

Whomp whomp. That went over like a ton of bricks. He didn’t buy it for one second, and the cauliflower remained on his plate, untouched.

But that’s OK, because when life gives you tons of cauliflower, you can make this delicious coconut cauliflower curry!

Coconut Cauliflower Curry

I’ve been experimenting with making curries for a while, but until now I’ve never been 100% happy with the results. The first one I tried was too fish saucy, the second not nearly spicy enough. But on this, my third go ’round, I nailed it.

This coconut cauliflower curry is spicy and creamy, soul-warming yet light all at the same time.

These photos just don’t do the sauce justice. It sank to the bottom of the bowls as I was taking these shots, but trust me, this dish is a gloriously saucy affair. We ate it over jasmine rice with naan on the side for scooping.

Coconut Cauliflower Curry

What I love most about this coconut cauliflower curry is how healthy I feel after I eat it. Curries are so delicious, but they often sit in my stomach like a brick and make me feel really weighted down. Not this one! The cauliflower keeps the calories in check, so you can enjoy all that insanely wonderful curry sauce without all the guilt. 

Coconut Cauliflower Curry
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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

Ingredients

  • 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

Instructions

  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.
This coconut cauliflower curry is the perfect healthy, vegan, and gluten-free weeknight meal--with a little bit of spice!

Filed Under: Dinner, Gluten-Free, Main Dish, Vegan, Vegetarian Tagged With: cauliflower, coconut, curry

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Comments

  1. Pamela @ Brooklyn Farm Girl says

    September 20, 2016 at 11:13 am

    This looks delicious and like a dish our family would absolutely love! I love curry recipes so can’t wait to try this with our garden cauliflower!

    Reply
    • Lucy Baker says

      September 20, 2016 at 11:17 am

      Thanks Pamela! I’m super jealous you have garden cauliflower! We planted some but the deer got to it first 🙁

      Reply
  2. Lisa says

    September 20, 2016 at 6:54 pm

    I had all the ingredients for this and made it tonight. So easy and so tasty! Otis even had a few bites! Thanks Lucy!

    Reply
    • Lucy Baker says

      September 20, 2016 at 8:43 pm

      Yay! I’m SO impressed Otis ate curry! Sadly, Owen wouldn’t go near it. It’s delicious though–so happy you enjoyed it!

      Reply
  3. Abbie white says

    December 7, 2016 at 4:49 am

    I’m new to vegetarian meals but oh my lord! This recipe is fantastic. I usually pale away from curries as they tend to be too hot for me, but the coconut milk really brings the kick down whilst leaving the Curry taste. Love love love!!

    Reply
    • Lucy Baker says

      December 8, 2016 at 4:27 pm

      Thanks so much! I’m so glad you enjoyed it. Curries are one of my favorite cold weather meals 🙂

      Reply

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Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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