One Pan Cauliflower Curry

Why You’ll Love This Recipe

This curry combines warm spices, creamy coconut milk, and fresh ingredients to create a satisfying and nutritious meal. Using just one pan simplifies cooking and cleanup, making it accessible for busy cooks. The cauliflower absorbs the curry flavors beautifully, resulting in a deliciously tender dish packed with vibrant taste. Plus, it’s vegan and gluten-free by nature, catering to many dietary needs.

Ingredients

• 1 large head cauliflower, cut into florets

• 1 tablespoon vegetable 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 deep skillet or saucepan over medium heat.

2. Add chopped onion and sauté until soft and translucent, about 5 minutes.

3. Stir in garlic and ginger; cook for 1 minute until fragrant.

4. Add curry powder, cumin, and turmeric; stir well to coat onions and spices.

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

6. Add cauliflower florets to the pan, stirring to coat with curry sauce.

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

8. Season with salt to taste.

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

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

Servings and timing

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

Variations

• Add chickpeas or lentils for extra protein and texture.

• Include spinach or kale in the last few minutes of cooking for added greens.

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

• Adjust spice level by adding more chili or using 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 may cook 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 and gluten-free.

Can I prepare this dish ahead?

Yes, flavors deepen when made ahead; reheat before serving.

What should I serve with cauliflower curry?

Steamed rice, quinoa, or flatbreads like naan work best.

Can I freeze this curry?

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

How do I thicken the curry sauce?

Simmer uncovered or mash some cauliflower into the sauce.

Can I add other vegetables?

Carrots, peas, bell peppers, or potatoes are good additions.

What spice blend should I use?

Use good-quality curry powder and adjust to taste with garam masala if desired.

How do I store leftovers?

Keep in an airtight container in the fridge and consume within 3 days.

Conclusion

One Pan Cauliflower Curry is a flavorful, nourishing, and easy meal that showcases the versatility of cauliflower in a spiced, creamy sauce. Minimal prep and cleanup make it perfect for busy days, while its rich flavors satisfy the palate. Whether served with rice or bread, this curry is a delicious, plant-based dinner that you’ll want to make again and again.