Yellow curry is a staple in my weekly menu. One pot meal are also another staple in my weekly menu. Cooking is much better with quick meals and easy recipes that require little effort. My one pot vegan coconut curry with cauliflower in coconut milk is tossed with traditional curry ingredients and takes less than 25 minutes! All you need is curry powder, turmeric for your powders and a few other ingredients. How to create a grocery list starts with this yellow curry ingredient list because you will make this repeat!
Vegan Cauliflower Curry
A rich, savory coconut milk mixture drowns the royalty of all vegetables- cauliflower. I picked cauliflower because it is versatile, high in fiber, and adds texture to a meal. This rich-flavored cozy vegetarian, vegan curry is an easy weeknight dinner and lunch approved. One pot vegan curry with cauliflower in coconut milk takes about 20-25 minutes to whip up. We start with oil and sauté onions then garlic. This brings out the flavor for each. Next is powders, fresh ginger, milk, and tomatoes. Bring the sauce to a simmer then add chopped cauliflower, red peppers. Simmer for about 15 minutes then the finally touches, chickpeas, basil and cilantro with salt and pepper. That is, it!
Add To Your Cauliflower Curry
Bonus recipe: add a touch of lemon grass and whole cashews into your sauce. This is the perfect way to boost flavor and experience an authentic touch. If you are not into a meatless meal, add some protein of choice. Roasted chicken or salmon is a great choice or you can slice flank steak thin against the grain and sauté with the onions. Great way to please a meat-eating family.
Fresh Ingredient List
- Curry powder
- Turmeric
- Garlic clove
- Ginger
- Cilantro
- Basil
All of these you will want fresh. Over time spices can lose their flavor. If your spices are over 2 years old, consider buying new ones. Garlic, Basil and cilantro and best when hand chopped over dried, or prep chopped. When you taste the difference, you will understand. I cannot wait for you to try this! Lot of flavors are loaded in fresh ingredients. If you like it spicy, try a thai pepper or red pepper flakes.
How Long Does Vegan Curry Last?
This one pot vegan curry with cauliflower and coconut milk will last about 4-5 days. I actually think it gets better overnight! All the flavors begin to marry together the long it sits. It goes back to the saying, “the longer it sits the better it gets!” This is a great option for meal-prep lunches and quick dinners for post workouts, long workday, or kids school night. Nothing like eating clean lunches and dinners after a busy day. If you want to freeze this recipe, completely cool then transfer to a freezer-safe container.
Variations of Yellow Curry
- Broccoli
- Frozen peas
- Sliced carrots
- Frozen mixed vegetables
- Potatoes
Add a variety of ingredients to this one pot curry. Everything cooks at the same time and hard to mess up. Potatoes are a great source of vitamins, and you will dice them to the sizes of your cauliflower before adding to the pot. Even small baby potatoes are less work! Curry is the perfect meal to help you create some space in your refrigerator. It is like soup, anything goes!
Other Popular One Pot Recipes
Let’s make a one pot vegan curry with cauliflower and coconut milk!
One Pot Vegan Curry With Cauliflower in Coconut Milk
Equipment
- Large skiller
- Cutting board
- Knife
- Spatula
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 5 cloves garlic minced, or 4 small cloves minced
- 3 tbsp yellow curry powder
- 2 tsp turmeric
- 1 tbsp fresh ginger grated
- 2 15-ounce can full fat coconut milk Find in the International section of grocery store
- 1 14-ounce can diced tomatoes drained
- 1 tsp salt and pepper more to taste
- 1 head cauliflower chopped
- 1 large red pepper sliced
- 1 15-ounce can chickpeas
- Cilantro chopped
- Basil chopped
- Cashews optional
- Lemongrass or lemon juice optional
- Red pepper flakes optional
Instructions
- In a large pot/ skillet over medium high heat, add oil. Saute onions until browned, about 2 minutes. Add garlic and saute another 45 seconds.
- Reduce heat to medium, add curry powder, turmeric, and ginger. Let that heat for about 15 seconds then add coconut milk, tomatoes, salt and pepper. Bring to a simmer then reduce to medium low heat.
- Add cauliflower, red pepper, lemon grass and cashews if using. Cover and cook for 15 minutes.
- Add chickpeas, cilantro, basil, and red peppers if using. Cover and cook another 3-5 minutes.
- Enjoy with basmati or jasmine rice.
- Store leftovers in an airtight container, good for 4-5 days. Good Frozen for 1-2 months.