This Cauliflower Curry Recipe is a warming vegetarian plant-based meal. Cauliflower and potatoes are cooked with a creamy curry sauce that is full of warm spices. You can customize this recipe based on what you have on hand by adding things like chickpeas, additional vegetables or greens.
One of my favorite spices to use in cooking is yellow curry powder.
I love it in today’s Cauliflower Curry Recipe, Slow Cooker Chicken Curry, Slow Cooker Beef Curry, Chickpeas with Curry, Pumpkin Curry, Curry Meatballs or this Curry Chicken Salad.
I am always looking for a vegetarian dish for our weekly dinners that have a lot of flavor and this is one of those dishes.
If you like warm, rich spices and Indian cuisine then this Cauliflower Curry Recipe is for you.
It is similar to Aloo Gobi if you are familiar with that dish. I think curry, turmeric, ginger and chili powder work so nicely together.
When I make this dish I like to stir in the Greek yogurt at the end to help create a creamier curry sauce. If you want to skip the dairy you can use full-fat coconut milk instead to make a coconut curry sauce.
If you like cauliflower recipes you should try my Turmeric Roasted Cauliflower, Curry Roasted Cauliflower, Cauliflower Potato Salad or this Creamy Cauliflower Soup.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Vegetables: Cauliflower is the main star of this recipe. Make sure to try and cut the cauliflower into even florets so they cook evenly. This recipe also uses onion.
- Potatoes: Baby potatoes are added to the curry and are a great way to bulk it up. You can use your favorite variety of potatoes but once again try to cut everything to the same size.
- Spices: The spice mixture is my favorite. It mixes together curry, ginger, cumin, turmeric and chili powder.
- Greek Yogurt: The Greek yogurt is added to help create a creamier dish. You also can use full-fat coconut milk instead of the yogurt for a dairy-free version.
Ways to Modify this Curry Recipe
- Beans: You could add beans into this dish. I especially like chickpeas or white beans.
- Vegetables: Adding additional vegetables would be great. Some suggestions are bell pepper, broccoli, green beans, snow peas, carrots or celery.
- Potatoes: I used baby potatoes but you can use any potatoes you like. I like red potatoes or even sweet potatoes.
- Spices: You can add other spices like paprika, coriander or garam masala. Depending on the spice level you like you can add crushed red pepper or cayenne pepper.
- Lentils: Lentils would be a nice addition to this curry. You could add red lentils or green lentils. You would need to simmer the curry sauce with the lentils until the lentils are soft before adding in the cauliflower.
- Red Curry Paste: If you have red curry paste that would be a nice addition to this dish. You can add 1 to 2 tablespoons of it to the sauce and stir.
How to Make Cauliflower Curry
Step 1: Roast Cauliflower and Potatoes: To start this recipe you will roast the cauliflower and the potatoes.
If you are adding the serranos for spice add those as well and roast them all in the oven.
Step 2: Sauté Onion and Garlic: In a skillet heat the avocado oil {or try olive oil or coconut oil} and sauté the onion and the garlic over medium-high heat. Add the spices in and continue to sauté to let the spices bloom.
Step 3: Add Tomatoes, Broth and Simmer: Add the tomatoes and the broth and simmer on medium heat.
Step 4: Stir in Yogurt: Add the cauliflower and potatoes to curry and stir in the Greek yogurt. Garnish with cilantro and serve warm!
Recipe FAQ
Don’t overcrowd the pan. If you have too much and it is feeling crowded, I suggest using two baking sheets to roast.
Once you add the yogurt or coconut milk make sure to simmer on low to avoid curdling.
More Cauliflower Recipes
Mediterranean
Air Fryer Cauliflower
Vegetarian
Air Fryer Buffalo Cauliflower
Mediterranean
Mediterranean Chickpea Cauliflower Salad
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Cauliflower Curry Recipe
Ingredients
- 1 small cauliflower, cut into florets
- 1 pound baby potatoes, cubed
- 2 serranos, halved {optional}
- 1 tablespoon avocado oil , {or olive oil}
- 1/2 teaspoon sea salt
- 2 tablespoons avocado oil , or olive oil
- 1 yellow onion, diced
- 4 cloves garlic , minced
- 2 tablespoons curry powder
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 3 roma tomatoes, chopped
- 1/4 cup vegetable broth
- 1/4 cup Greek yogurt , {or sub in 1 cup full-fat coconut milk}
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 425° F.
- Place the cauliflower florets, cubed potatoes, and halved serranos on a baking sheet and drizzle with the avocado oil or olive oil and sprinkle with the sea salt.
- Transfer to the oven and roast for 20-25 minutes or until the potatoes are tender and the cauliflower is starting to char. Remove from the oven and set aside.
- Heat the 2 tablespoons avocado oil or olive oil in a large skillet over medium high heat. Once hot, add in the onion and cook for 3-4 minutes until translucent.
- Add in the garlic, fresh ginger, and serrano and cook another 2 minutes before adding in the spices. Add the spices and cook, stirring, for another minute to bloom the spices.
- Add in the tomatoes, vegetable broth and bring to a simmer.
- Cook until the tomatoes have turned into a thick sauce, about 10-15 minutes.
- Stir in the roasted cauliflower and potatoes.
- Add the yogurt. Taste and adjust seasoning. Garnish with fresh cilantro and Raita sauce.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
