Coconut Cauliflower Curry

Serving Size: 4 servings

Introduction: Embark on a culinary adventure with our Coconut Cauliflower Curry, a tantalizing fusion of bold spices, creamy coconut milk, and tender cauliflower florets. This aromatic dish is a celebration of flavors, perfect for cozy dinners or entertaining guests. Let’s dive into the intricate details of crafting this delectable curry that promises to tantalize your taste buds and warm your soul.


For the Curry:

  • 1 tablespoon Coconut oil (or canola or olive oil)
  • 1 large Onion, finely diced
  • 4 Garlic cloves, finely minced
  • 1 medium knob Fresh ginger, peeled, grated, and minced
  • 1 head Cauliflower, cut into bite-size florets
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 to 1 1/2 tablespoons Curry powder
  • 1/2 teaspoon Turmeric powder
  • 1 can (14.5 ounces) Full-fat coconut milk
  • 1 can (14.5 ounces) Crushed tomatoes
  • 1-2 fresh Limes, juiced
  • Fresh cilantro, chopped
  • Basmati rice or Naan bread, for serving


1. Sautéing Aromatics:

  • Heat a large skillet or pot over medium-high heat. Add coconut oil and let it sizzle. Add finely diced onions and cook for about 8-10 minutes, stirring often, until they turn golden brown and caramelized.

2. Adding Cauliflower and Spices:

  • Stir in the cauliflower florets, minced garlic, and grated ginger, allowing them to cook for 1 minute longer until fragrant. Season with salt, pepper, curry powder, and turmeric, stirring to coat the cauliflower evenly with the aromatic spices.

3. Incorporating Coconut Milk and Tomatoes:

  • Pour in the full-fat coconut milk and crushed tomatoes, stirring well to combine. Reduce the heat to medium-low and let the curry simmer gently for 20-25 minutes, allowing the flavors to meld together and the cauliflower to become tender.

4. Finishing Touches:

  • Remove the curry from heat and sprinkle freshly squeezed lime juice over the top, adding a burst of tangy flavor that enhances the richness of the dish. Garnish with chopped fresh cilantro, lending a vibrant and aromatic touch to the curry.

5. Serving Suggestions:

  • Serve the Coconut Cauliflower Curry hot, accompanied by fluffy basmati rice or warm naan bread, allowing guests to indulge in the delightful combination of flavors and textures. The creamy coconut milk and bold spices create a harmonious blend that will delight even the most discerning palate.

6. Storage and Reheating:

  • Store any leftovers of this Coconut Cauliflower Curry in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the curry to a saucepan and gently warm it over medium heat until heated through, stirring occasionally to prevent sticking.

Nutritional Benefits and Tips:

  • Nutrient-Rich Cauliflower: Cauliflower is a versatile and nutrient-rich vegetable that is low in calories and high in fiber, vitamins, and minerals, making it an excellent addition to a healthy diet.
  • Creamy Coconut Milk: Full-fat coconut milk adds richness and creaminess to the curry while providing essential healthy fats and a hint of natural sweetness.
  • Customization Options: Feel free to customize this recipe by adding additional vegetables such as bell peppers, peas, or spinach for added nutrition and color.

Elevate Your Dining Experience: Transport your taste buds to exotic locales with our Coconut Cauliflower Curry, a tantalizing blend of spices, coconut milk, and tender cauliflower that promises to take your palate on a journey of flavor discovery. Whether enjoyed as a hearty weeknight meal or served at a festive gathering, this curry is sure to impress with its bold flavors and creamy texture. Embrace the art of culinary exploration and savor each spoonful of this unforgettable dish.

Coconut Cauliflower Curry


  • 1 Tablespoon Coconut Oil (or canola or olive oil)
  • 1 large Onion (finely diced)
  • 4 Garlic Cloves (finely minced)
  • 1 medium knob Fresh Ginger (peeled, grated and minced)
  • 1 head Cauliflower (cut stems off and use only florets, cut into bite-size pieces)
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 to 1 ½ Tablespoons Curry Powder
  • ½ teaspoon Turmeric Powder
  • (1) 14.5 ounce can Full-Fat Coconut Milk (canned)
  • (1) 14.5 ounce can Crushed Tomatoes
  • 1-2 fresh Limes (juiced)
  • Fresh Cilantro (chopped)
  • Basmati Rice or Naan Bread


  • Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric.
  • Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 20-25 minutes.
  • Remove from heat and sprinkle with lime juice. Serve with basmati rice or naan bread and sprinkle with fresh cilantro.