25 Minute Curried Cauliflower (Gluten Free, Vegan)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: serves 2Category: Dinners
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This delicious Curried Cauliflower is a quick and easy plant based recipe packed full of flavour.

This is a great dinner to make midweek when you don’t want to spend ages cooking or when you fancy a quick Indian takeaway inspired meal on a weekend.

I love using cauliflower as the main ingredient in plant based recipes as it is so versatile and soaks up flavour really well. The cauliflower combined with the chickpeas and spinach work perfectly in this, however, if you wanted to use the ingredients listed below as more of a rough guideline and add other ingredients into the curry please do so. Personally I think sweet potato, lentils and a chicken style meat substitute all work really well in this.

Recently when making curries I have started to make a paste with some of the most aromatic ingredients using a small food processor in order to really make the most out of the flavours. A paste is ideal to make as you could prepare it in advance if you are in a hurry or even use it as a marinade instead of a curry with a sauce such as this one. If you do not have access to a food processor you could just chop the onion, garlic, chilli and ginger finely and add them to the pan along with the other ingredients listed before adding the coconut milk.

The amounts of chilli and spices listed will create a flavourful dish that is not too spicy, however, if you want to amend the amounts used so that this curry reflects your own personal preferences then please do. Similarly, if you prefer a curry that is thicker in consistency you could use just half of the coconut milk – if it has split just scoop out the cream and use that instead of the water.

Ensure you cut the cauliflower florets into small pieces so they have the chance to cook fully without going mushy. When preparing the cauliflower why not hang onto the leaves and make these Barbecue Cauliflower Ribs I created as part of my zero waste series.

I like to serve this curry with rice and, despite what the method and the images included in this recipe show, I actually like to stir the rice into the curry so everything is combined before serving. I have noted that this serves two, however, you will probably have leftovers unless you have really big appetites.

If you like this Curried Cauliflower and are looking for more using cauliflower why not try my Baked Buffalo Cauliflower Wings which you can find here or my Creamy Cauliflower Traybake here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 cauliflower
  • 1 can chickpeas (approx 400g)
  • 1 can coconut milk
  • 2 handfuls spinach
  • 1 white onion
  • 2 cloves garlic
  • 1 chilli
  • 1 handful coriander
  • 1 thumbnail sized piece ginger
  • 2 tbsp tomato puree
  • 2 tbsp curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • juice 1/2 lime
  • splash olive oil
  • pinch sea salt


  1. Peel the onion and garlic and add to a small food processor along with the chopped ginger and chilli, (deseed if preferred), and blitz roughly
  2. Add the coriander, tomato puree, lime juice, curry powder, turmeric, garam masala and sea salt to the food processor and blend until a paste forms. You may need to stop and scrape down the sides a few times during this process
  3. Heat some oil over a low heat in a large heavy bottomed pan and add the paste to the pan, stir for a few minutes until it becomes fragrant
  4. Chop the cauliflower into small florets and add to the pan along with the drained chickpeas and can of coconut milk, stir well
  5. Bring to the boil before reducing the heat and placing the lid on the pan, allowing to simmer for ten minutes
  6. Add the spinach to the pan, stir well and allow to cook for another ten minutes without the lid. Stir ocassionally


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