If you're in the market for a mild, meat-free korma inspired curry that the whole family can enjoy, then you've come to the right place! We're kicking off The Accidental Chef with this gorgeous cauliflower curry, packed with flavour and on the table in under an hour.
This recipe came about during a meat-free lent, and quickly became a staple of our meat-free Mondays. It's delicate and mild but still manages to pack layers of flavour thanks to the roasted cauliflower. If you like your cauliflower korma with a bit more oomph - scatter extra chillis over the top.
I know the ingredient list looks daunting, but you should (in my opinion) have most of these spices in your spice rack, and everything else is super straight forward.
What Spices Do I Need For This Vegan Curry?
Stocking up your spice collection is one of the most important things you can do to enable yourself to cook delicious food, regularly. It's even more important with Indian cuisine which uses a vast range of perfectly balanced spices and gives you all the flavours. It makes a simple curry recipe even more simple.
It can feel expensive purchasing spices, particularly if you're buying them with a particular recipe in mind, so if you're ordinarily a store-bought spice paste kinda gal or guy, then I totally understand. Having said that, every spice rack worth its salt (no pun intended) should contain most of, if not all, the spices used in this east vegan cauliflower curry.
For this recipe your spice rack with need ground cumin, ground coriander, turmeric, garam masala, bay leaves and some cloves.
We're using ground coriander and ground cumin for this recipe for ease. But if you were making your own spice or curry paste, you'd almost certainly want to get your hand on cumin and coriander seeds and toast them up all nice before grinding in a pestle + mortar. If I had to pick a spice from the rack that I couldn't live without?! It'd probably be cumin - but maybe that's because I'm both a chilli and curry fiend.
The Humble Cauliflower
I developed this because we were actively trying to eat less meat, and I love cauliflower, so versatile. You’ve got to make sure you keep the leaves, they’re often discarded, but they are delicious and full of goodness. Once you’ve removed them, finely slice them and chuck them in the oven with the rest of the cauliflower. The leaves crisp up nicely and add texture to this delicious cauliflower curry.
Cauliflower is high in Vitamin C, and relatively high in fibre too. It's also ram-packed full antioxidants - according to Healthline.
How To Make Roasted Cauliflower Curry
Start by removing the leaves from your cauliflower, finely slice them and pop them into an ovenproof dish - break the cauliflower into bite-sized florets, pop them in the dish too, toss in oil, season well and roast until golden and caramelised.
Next, sweat the onions and garlic in some coconut oil in a frying pan, before adding the sliced green chilli and grating in some fresh ginger root - cover and allow the whole thing to cook and soften for about 10 minutes. Once you have a pan of mush, add the spices, ground almonds and bay leaf and cook for a few minutes until your entire kitchen smells absolutely gorgeous. Finally, add the canned coconut milk, water, flour, salt and sugar - give it a big stir and allow to simmer over medium heat for about 10 minutes or until the sauce has thickened.
Once you have a thick, luscious sauce discard the bay leaf and cloves, transfer the sauce to a blender and blend until smooth. Transfer the sauce back to the pan, add the roasted cauliflower and allow to simmer for 3 - 5 minutes. That's it - one creamy, delicious vegan cauliflower curry.
Variations To This Cauliflower Korma
Can I Make This Gluten-Free?
You can. The flour in this recipe is used to thicken the sauce. You can either substitute it out for gluten-free flour or use a cornflour slurry. Make your slurry, mix a tablespoon of cornflour and a tablespoon of water until all the cornflour has dissolved. After you have blended the sauce, transfer it back to the pan and then stir in the cornflour mixture.
Not a Fan of Mild Curry?
I love spice - but I don't think it's necessary here, you get enough raw heat from the chilli garnish on top. If you disagree, that's fine, add another green chilli, two, or three, right at the beginning.
Storing This Vegan Cauliflower Curry
Suppose you're up in here doing some meal prep then, firstly, good for you! Secondly, I have good news for ya! This recipe keeps well in the fridge, but can also be frozen without any bother at all. In fact, this delicious recipe is just as good on day two as it is on day one. Allow the curry to cool completely before popping in the fridge - make sure you eat it within 4 days though please, beyond that I can't vouch for it!
This curry will keep in the freezer for up to 3 months, defrost in the fridge overnight before reheating either in the microwave or in a saucepan on the stovetop. Make sure it's hot all the way through before serving.
Serving Suggestions + Side Dishes
For me, this curry has to be served over rice with a garlic and coriander naan bread. I'm all about that double carb life. You could, of course, ditch one or the other, but where's the fun in that? Couscous is also a perfectly acceptable accompaniment here if you're looking for fewer calories in the finished dish. Garnish with finely sliced green or red chillis and a scattering of fresh cilantro.
If you want a proper side dish these Carrot + Coriander Fritters would be fab and are dead easy to make.
More Cauliflower Recipes
Enjoy this recipe?
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I'll see you next time. x
- 1 tablespoon coconut oil
- 2 medium onions
- 6 cloves of garlic crushed
- 20 g ginger grated
- 1 green chilli
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon tumeric
- ½ tablespoon Garam Masala
- 1 bay leaf
- 3 cloves
- 1 tablespoon flour
- 1 teaspoon salt
- 400 ml tin coconut milk
- 200 ml cold water
- 1 teaspoon granulated sugar
- 2 tablespoons ground almonds
- 1 large cauliflower
- 2 tablespoons oil
- salt + pepper
- small handful of coriander
- sliced green chilli
- rice couscous or naan bread (you choose)
- Pre-heat oven to 200 Celcius.
- Remove the base of the cauliflower, keeping the outer leaves. Break the cauliflower into bite-sized florets. Thinly slice the leaves and pop both in an ovenproof dish with a glug of oil and season generously with salt + pepper—Cook for 30 minutes, or until the cauliflower is tender but still has a bit of bite.
- Add one tablespoon of oil to a frying pan over medium-low heat. Roughly chop onions, peel and crush garlic and add both to the pan. Grate in 20 grams of ginger and add sliced green chilli. Stir to combine, cover and cook for around 10 minutes.
- Add the spices, ground almonds and bay leaf, give a stir to combine and cook for a couple of minutes until everything is fragrant.
- Add coconut milk, water, flour, salt and sugar. Stir and let simmer for 10 minutes.
- Once the sauce has thickened, discard the bay leaf and cloves.
- Top the contents of the frying pan into a blender and blend the sauce until smooth. Return to frying pan and season to taste with salt and pepper.
- Remove the cauliflower from the oven and add to the sauce. Stir to combine and allow to cook on the hob for a couple of minutes.
- Serve with a scattering of green chilli and coriander over the curry, accompanied by naan bread, rice or couscous.