Incredibly creamy Cauliflower curry with coconut milk! This vegan curry recipe is so simple that it boils on its own. It is wonderfully filling and stands in just 30 minutes on the table. So, go there!
Friends, can we talk about this cauliflower curry?
If I feel like warming curry without much effort, I make this recipe. Because…
Why you will love the cauliflower curry
- Easy preparation: Schnibeling the ingredients, frying, simmering – done!
- Super creamy: The curry makes coconut milk wonderfully velvety.
- Packed with nutrients: Cauliflower is low in calories, but rich in vitamins and fiber.
- Perfect as a meal prep court: The curry stays in the fridge for 3-4 days and is very freezing.
- Vegan and changeable: You can adapt the recipe with further vegetables or protein sources. How about how at Red Thai curry With peppers, carrots and sugar pods!
Convinced? Then let’s take a look at the ingredients!
Ingredients
For the best curry with cauliflower you only need 5 ingredients and 1 pan! You grab yourself:
Cauliflower
Of course, no cauliflower curry recipe without cauliflower. The delicious cabbage ensures a bite and takes up the curry sauce perfectly. Tip: I like to buy it fresh and make sure that the leaves are nice and juicy and firm.
Red curry paste and coconut milk
These two ingredients ensure that your curry original tastes like the Thai. Tip: The sharpness of curry paste is very different. So in case of doubt, prefer to take a little less and season.
A few basic ingredients
Also known as ginger, coconut oil, soy sauce and, if necessary, lime.
Tip: You can also pimp the curry with spinach, zucchini or potatoes or with tofu, lentils or as with simple Chicken curry Complete chicken.
Course cauliflower curry in 3 simple steps
1. Roast ginger and curry paste
First you briefly roast ginger and red curry paste into some coconut oil.
2. Let simmer
Then add coconut milk and cauliflower and let the whole thing simmer for about 15 minutes.
3. Season
Finally, you season everything with soy sauce, lime juice and possibly a little salt.
Your creamy, vegan cauliflower curry is ready!
What fits?
- Basmati rice or jasmine rice – The perfect side dish to absorb the delicious sauce.
- Toppings like fresh coriander, roasted nuts or chili – for the extra kick!
Your most common questions about the cauliflower curry
Airtight packaged in the refrigerator for about 3-4 days. You can also freeze it – then it lasts up to 3 months.
Absolutely! Try sweet potatoes, lentils or spinach as a supplement.
So friends, get on the pots and taste this creamy cauliflower curry! And if you feel more like a curries, try mine Kokos curry with spinach or that Best chickpea curry!
Course cauliflower with coconut milk (simple & vegan)
This vegan cauliflower curry is simple, quick and so good! It is wonderfully filling and is on the table in just 30 minutes. Be sure to try it out!
Click the stars to evaluate.
Click on the names to get to my favorite products. Advertising affiliatelink.
- 1 Big cauliflower approx. 1 kg
- 1 Large piece Ginger
- 2 Tin Coconut oil
- 1-3 Tin red curry paste Depending on the desired sharpness
- 2 Doses Coconut milk á 400 ml
- Soy sauce to taste
- Optional: Serving lime
Prevents your device dark
-
Cut the cauliflower into bite -sized florets. Peel and finely chop the ginger.
-
Heat the coconut oil in a large pan. Fry the curry paste and ginger for 2 minutes while stirring. Add coconut milk and bring to the boil. Put the cauliflower in the pan and simmer for 15 minutes.
-
Season with soy sauce and enjoy.
Leave a Reply