Cauliflower curry recipe

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This spring cauliflower curry recipe is great for the whole family and is pretty friendly on the purse, too.

Cauliflower curry
  • Vegetarian
Serves4
SkillEasy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Cost RangeCheap

A delicious, light and fragrant curry that uses a whole head of cauliflower.

This cauliflower curry is a fabulous vegetarian option, but it's so delicious even confirmed carnivores will enjoy it too. Lots of the ingredients are store cupboard staples, so there's very little you will need to buy in advance. It's great served over plain boiled, pilau or mushroom rice. Alternatively, simple heat up some garlic or chilli naan breads for people to dip in. This is also a good recipe for making in advance and freezing. Just take it out of the freezer about 24 hours before you intend to reheat it.

This recipe is part of our cheap family meals (opens in new tab) collection – under £1 a head

Ingredients

  • 1 large head of cauliflower
  • 1 tbsp sunflower oil
  • 2 onions, peeled and chopped
  • 2 tbsp of curry powder
  • 1 tin of chickpeas, drained
  • 1 tin of coconut milk
  • 300ml vegetable stock
  • 1 bag of spinach leaves

WEIGHT CONVERTER

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Method

  1. Cut the florets off the cauliflower and par-boil them for 3-5mins. Drain and set aside.
  2. Heat the oil in in a large deep frying pan and fry the onions for a few minutes until translucent and tender. Add the curry powder and chick peas and fry for a further 2mins.
  3. Pour over the coconut milk and stock and bring to the boil. Return the cauliflower florets and simmer for 10-15mins. Just before serving, stir through the bag of spinach, which will wilt instantly.

Top tip for making this cauliflower curry:

If you're watching your weight, this recipe also works well with reduced fat coconut milk.

Octavia Lillywhite
Octavia Lillywhite

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.