This vegan cauliflower curry is creamy, delicious, and filling, but most importantly, it’s very easy to make! I can almost guarantee that this recipe will quickly become a staple in your home once you try it.

I don’t know about you, but in our household, we eat curry at least once a week. This creamy cauliflower curry is a perfect example of the type of meal we make every week. It is packed with a ton of dietary fiber and protein, and it’s so warming and delicious!

The curry sauce is loosely based on tikka masala, but unlike the traditional dish, this cauliflower curry is vegan!

Why You’ll Love This Recipe

  • It can be served with virtually any side, which means you can make a large batch for the week, and still maintain variety in your meals.
  • Did you know that many individuals do not meet the recommended daily requirement of fiber? This recipe is full of fiber which helps promote healthy gastrointestinal function.
  • The combination of warm spices and creamy texture makes it the perfect comfort food!

How to Make This Recipe

Start by preparing your ingredients. Peel, chop, and dice the fresh veggies and tofu, open a can of coconut milk and get the spices ready.

Heat a large pan over medium heat. Add onion, cauliflower, bell pepper, and garlic. Sauté until softened slightly, approximately 3 minutes. Don’t forget to stir!

Add the spices and sauté for an additional few minutes. At this point, the mixture should be nice and fragrant!

Next, you’re going to stir in the tomato paste, vegetable broth, and coconut milk. Bring to a boil and add the tofu. Cover, reduce heat, and simmer for 10 minutes until the cauliflower is tender.

Finally, add the peas and kale, and stir until the kale is wilted. The curry is ready! Garnish with fresh cilantro and peanuts and enjoy!

Hack It!

  • This cauliflower curry can be served in so many ways! Enjoy it with rice, roasted potatoes, naan bread, and more!
  • A dish like this is your chance to use up the veggies from your fridge. From sad-looking carrots to wilting spinach, a creamy curry recipe is a great way to reduce your food waste and free some space in your fridge.’
  • Can’t have soy? No problem! Replace tofu with chickpeas, lentils or seitan.
  • If you prefer a more spicy curry, sauté a chili pepper with the rest of your fresh veggies.

Store This Recipe

Store in an airtight container in the fridge and reheat thoroughly before eating. Spoiler alert – this curry tastes even better the day after you’ve made it! You can also split it into portions and freeze it for up to a month.

Other Recipes You’ll Love

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The Recipe: Creamy Vegan Cauliflower Curry

A comforting and aromatic curry recipe full of veggies
4.50 from 8 ratings

Ingredients

  • 1 onion, diced
  • 1 head cauliflower, broken into florets
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 2 tbsp tomato paste, heaping
  • 1 ½ cups vegetable broth
  • 15 oz coconut milk, 1 can
  • 1 cup extra firm tofu, chopped
  • 1 cup frozen peas
  • 4 cups curly kale, chopped

Equipment

  • chopping board
  • knife
  • large frying pan or cast iron
  • spatula or stirring spoon

Instructions 

  • Add the onion, cauliflower, bell pepper, and garlic to a pan over medium heat. Sauté until softened slightly, approximately 3 minutes.
  • Add the spices and sauté for an additional few minutes until fragrant.
  • Stir in the tomato paste, vegetable broth, and coconut milk. Stir. Bring to a boil and add the tofu. Cover, reduce heat, and simmer for 10 minutes until the cauliflower is tender.
  • Add peas and kale. Stir until the kale is wilted. Garnish with fresh cilantro and peanuts.
Calories: 395.8kcal, Carbohydrates: 33.3g, Protein: 16.1g, Fat: 25.9g, Saturated Fat: 20.6g, Polyunsaturated Fat: 1.4g, Monounsaturated Fat: 1.4g, Sodium: 1125mg, Potassium: 1438.3mg, Fiber: 8g, Sugar: 9.7g, Vitamin A: 8242.3IU, Vitamin C: 208.4mg, Calcium: 212.4mg, Iron: 8mg