One Pan Cauliflower Curry

Why You’ll Love This Recipe

This recipe is easy to prepare and packed with vibrant flavors from warm spices and creamy coconut milk. Using just one pan keeps things simple and saves time, while cauliflower absorbs the curry sauce beautifully, making every bite rich and satisfying. It’s a nutritious, vegan-friendly dish that’s filling and adaptable—great served with rice or naan bread.

Ingredients

• 1 large head of cauliflower, cut into florets

• 1 tablespoon vegetable oil or coconut oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 can (14 oz) coconut milk

• 1 can (14 oz) diced tomatoes

• Salt, to taste

• Fresh cilantro for garnish

• Optional: 1 fresh chili, sliced for heat

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat oil in a large skillet or deep pan over medium heat.

2. Add chopped onion and sauté for 3-4 minutes until translucent.

3. Stir in garlic and ginger, cooking for another minute until fragrant.

4. Add curry powder, cumin, and turmeric, stirring to coat the onion mixture.

5. Pour in diced tomatoes and coconut milk, stirring well to combine.

6. Add cauliflower florets to the pan and stir to coat with the curry sauce.

7. Cover and simmer for 15-20 minutes, stirring occasionally, until the cauliflower is tender.

8. Season with salt to taste.

9. Garnish with fresh cilantro and sliced chili if using.

10. Serve hot with steamed rice, naan, or your favorite grain.

Servings and timing

This recipe serves 4 people. Preparation takes about 10 minutes, with cooking time of 25-30 minutes, totaling approximately 40 minutes.

Variations

• Add chickpeas or lentils for extra protein.

• Use spinach or kale for added greens.

• Substitute coconut milk with cashew cream for a nuttier flavor.

• Adjust spice levels with extra chili or mild curry powder.

• Top with toasted nuts or seeds for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the curry thickens too much.

FAQs

Can I use frozen cauliflower?

Yes, but adjust cooking time as frozen cauliflower cooks faster.

How do I make the curry milder?

Use less curry powder or omit fresh chili peppers.

Is this recipe vegan?

Yes, it’s naturally vegan when using plant-based oil and coconut milk.

Can I prepare this dish ahead?

Yes, it tastes even better the next day as flavors develop.

What can I serve with cauliflower curry?

Steamed rice, quinoa, or flatbreads like naan are ideal.

Can I freeze leftover curry?

Yes, freeze in airtight containers for up to 2 months.

How do I make the curry thicker?

Simmer uncovered for a few extra minutes or mash some cauliflower.

Can I add other vegetables?

Yes, add potatoes, carrots, peas, or bell peppers.

What spice blend should I use?

A good-quality curry powder works best; you can customize with garam masala.

How do I store leftovers?

In an airtight container in the fridge, consume within 3 days.

Conclusion

One Pan Cauliflower Curry is an easy, flavorful, and comforting meal that showcases the versatility of cauliflower in a rich, spiced sauce. Minimal prep and cleanup make it ideal for busy cooks, while its bold flavors satisfy the soul. Whether served with rice or bread, this curry is a delicious way to enjoy a nutritious, plant-based dinner any day of the week.