Cauliflower curry

Cauliflower curry

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 25 mins Cook: 40 mins - 45 mins


Serves 4

This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal268
  • fat18g
  • saturates10g
  • carbs16g
  • sugars11g
  • fibre7g
  • protein6g
  • salt1.9g


  • 1 tsp fenugreek seeds
    Fenugreek seed

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…

  • 1 tsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 cardamom pod, seeds only
  • 1 tsp dried curry leaves
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • ¼ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tbsp finely chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves, crushed
  • 2 green green chillies, deseeded and finely chopped
  • 2 red onions, diced
  • 1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 large tomatoes, cut into wedges
  • 250ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 lime, juiced



    The same shape, but smaller than…


  1. Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.

  2. Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.

  3. Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.

  4. Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Jun, 2020
Never cooked a cauliflower curry and this was delicious! Will definitely make it again. Used a whole tin of chopped tomatoes and a whole tin light coconut milk. We like a bit more sauce in a curry. Served the lime separately served with basmati rice.
Gigantor78's picture
10th Nov, 2019
I'm trying out a plant based diet and thought this sounded nice and I was right, It's delicious! I doubled the ingredients because I had a very large cauliflower and added 2 large carrots and a courgette. I substituted a couple of the spices for ground alternatives and used a tin of chopped tomatoes instead of fresh. Served on a large jacket potato with freshly chopped coriander, it was delicious and filling enough to satisfy a big appetite.
Helena Ro
2nd Oct, 2019
This curry is absolutely delicious! I’ve never used a whole cauliflower before and I’m delighted that I’ve come across this recipe. No more wasted leaves and stalks. I didn’t have fenugreek seeds so used the ground version instead. At the end I added a dollop of home made plum chutney on top and it just brought this dish to another dimension. I think a teaspoon of mango chutney would be lovely too. So tasty.
14th Mar, 2019
This was delicious - I had to adapt a bit as I didn't have fenugreek seeds or curry leaves and my daughter doesn't like ginger (I popped in 1/2 a teaspoon of ground ginger which worked well - she couldn't taste it but it gave "warmth" to the curry). As this was our main meal, I added some ground almonds at the end - this thickened the sauce and upped the protein content. Next time, I might omit the lime - tasting the curry before I added it, I preferred the flavour but it was still really good. It is a keeper!
30th Jan, 2019
Very nice curry, loved the lack of waste, never occurred that you could eat the greens too.
4th Jan, 2019
Very tasty (even though I sadly didn't have any ginger to hand). Served it with naan breads for a vegetarian meal.
Hanszinderfaan's picture
31st Aug, 2018
As a child I was never very fond of cauliflower but with time I overcame this. I was a bit sceptical however that it would ever make a tasty curry, how wrong I was! When I started out to make it I was intending to add some chopped chicken or similar but I carried on with the ingredients and added some fine carrot batons and a potato chopped into cubes to bulk it out. Wow. This was one best currys I have ever made. Coconut milk is a no, no for me so a couple of dollops of extra thick cream was substituted. Who needs meat? My OH agreed. I am sure I will be making this again and again.
Emma Taylor's picture
Emma Taylor
9th Dec, 2017
Absolutely lovely
martin on food's picture
martin on food
13th Oct, 2017
Top of the list for a go to curry, its easy and much loved by all the family.
10th May, 2020
Hi, will this not last in the fridge/freezer as leftovers?
lulu_grimes's picture
12th May, 2020
Hi, Yes it can be left in the fridge for up to 3 days. You could freeze it but it will have a softer texture when you reheat it. Lulu
14th Mar, 2019
My cardamon pods are really small and I couldn't separate the pod from the seeds. In the end, I used 6 pods and dry fried them as per the recipe then bashed them in my pestle and mortar to get the seeds out - is there a better way?
goodfoodteam's picture
16th Mar, 2019
We find either using the side of a big kitchen knife, pressed down with the heal of your hand to crack the pod or pinching the side of the pod to rip it open works well. The former works better if the pod is very dry, the latter if it's not. We hope this helps in future.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?