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This creamy Cauliflower Curry is a quick and easy, one pot vegan meal that is ready in 25 minutes. Ditch the takeout and make this for weeknight dinner! |

Cauliflower Curry

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegan


This creamy Cauliflower Curry is a quick and easy, one pot vegan meal that is ready in just 25 minutes! The tender cauliflower pieces are simmered in a flavorful mixture of aromatics, red curry paste, and coconut milk for an all-in-one meal you won't be able to stop eating. Start a batch of steamed rice at the same time for the perfect meal ready on those busy weeknights! 


  • 1 tablespoon avocado oil
  • 1 small onion, diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 2 tablespoons tomato paste
  • 1 (13.5 ounce) can coconut milk (about 1.5 cups)
  • 1 tablespoon fish sauce (optional)
  • 1 lime, juiced and zested
  • 1 large head of cauliflower, cut into florets
  • 1 medium red bell pepper, sliced
  • cilantro or Thai basil (for garnish)


  1. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic and ginger. Sauté until tender, about 2-3 minutes.
  2. Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute.
  3. Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce mixture to a boil.
  4. Add cauliflower florets and bell pepper. Reduce heat to medium low and cover the lid. Simmer until tender, about 3-5 minutes.
  5. Garnish with cilantro or basil on top and serve warm with coconut rice or steamed rice.


How to store: Allow the curry to cool to room temperature, then store the leftovers in an airtight container in the fridge for 3-4 days.

How to reheat: It's very easy to microwave this curry for 5-6 minutes to serve over leftover rice. You can also warm it up in a saucepan or skillet with a splash of extra water as needed.

How to freeze: Place the freezer-safe containers in the freezer for 3-6 months. Thaw the curry in the fridge before reheating.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Indian