Coconut Curry with Roasted Cauliflower

Creamy Coconut Curry with Roasted Cauliflower (Vegan & Gluten-Free)

Looking for a cozy, satisfying vegan dinner that’s both easy and packed with flavor? This Creamy Coconut Curry with Roasted Cauliflower is just what you need. Perfectly spiced, creamy, and nourishing, it hits all the right notes for a comforting weeknight meal. Whether you’re after an easy plant-based dinner, a gluten-free curry, or just something to use up that head of cauliflower, this dish has you covered.

Inspiration

The inspiration for this recipe came from the bold, warming flavors found in South Indian and Sri Lankan coconut-based curries. Pairing those spices with oven-roasted cauliflower not only deepens the flavor but also adds incredible texture. This dish is a celebration of plant-based cooking at its best—simple ingredients, bold taste, and wholesome satisfaction. It’s become a weekly staple in our kitchen and is a reader favorite for meal prep, weeknight dinners, or entertaining vegan guests.

Why You’ll Love It

• Full of rich, creamy coconut flavor with a gentle kick of spice
• Vegan, gluten-free, and easily adaptable to different diets
• One-pot cooking (if you pre-roast cauliflower) makes cleanup a breeze
• Roasted cauliflower brings texture and nuttiness that elevates the dish

Quick Grocery List

For the Roasted Cauliflower:

• Cauliflower
• Olive oil
• Ground turmeric
• Smoked paprika
• Salt and pepper

For the Coconut Curry Base:

• Coconut oil
• Onion
• Garlic
• Fresh ginger
• Yellow or Red Curry powder, paste
• Ground cumin
• Chili flakes (optional)
• Coconut milk
• Diced tomatoes
• Vegetable broth
• Soy sauce or tamari
• Lime

Optional Garnishes & Add-ins:

• Fresh cilantro
• Lime wedges
• Cooked jasmine rice or naan
• Toasted cashews

Things to Consider Before Preparing Your Meal

Prep & Cook Time:

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Equipment Checklist:

• Baking sheet
• Large skillet or Dutch oven
• Knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

Dietary Adjustments:

• Soy-free: Use coconut aminos
• Nut-free: Skip cashew garnish
• Low-sodium: Use low-sodium broth and coconut aminos

Serving Size:
Makes 4 hearty servings

General Notes

This curry is naturally creamy and balanced, but feel free to adjust spice and salt levels to your taste. Roasting the cauliflower separately adds great texture and depth, so don’t skip this step unless you’re in a rush.

Easy Vegan Coconut Curry with Roasted Cauliflower | Gluten-Free, Dairy-Free Dinner Recipe

DifficultyEasy

Servings4

Prep time15 minutes

Cook time30 minutes

Total time45 minutes

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Ingredients:

For the Roasted Cauliflower:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• ½ teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

For the Coconut Curry Base:

• 1 tablespoon coconut oil, (or any neutral oil)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon yellow curry paste, (adjust to taste)
• 1 teaspoon ground coriander
• ½ teaspoon chili flakes, (optional, for heat)
• 1 (14 oz) can full-fat coconut milk
• ½ cup vegetable broth, (or water)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup, (or sugar)
• ½ Juice of lime
• Salt, to taste
• Fresh cilantro, for garnish

Optional for Serving:

• Cooked jasmine rice or brown rice
• Lime wedges
• Toasted cashews or peanuts, for crunch

Instructions:

• 1

  Roast the Cauliflower

  1. Preheat your oven to 425°F (220°C).

  2. In a bowl, toss the cauliflower florets with olive oil, turmeric, cumin, paprika, salt, and pepper until evenly coated.

  3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and slightly crispy on the edges.

• 2

  Prepare the Coconut Curry Sauce

  1. Heat coconut oil in a large skillet or saucepan over medium heat.

  2. Sauté the chopped onions for 4–5 minutes until soft and translucent.

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

  4. Stir in yellow curry paste, coriander, and chili flakes (if using). Cook for 1 minute to release the flavors.

  5. Pour in the coconut milk and vegetable broth. Stir in soy sauce, maple syrup, and lime juice.

  6. Simmer uncovered on medium-low heat for 10 minutes, stirring occasionally.

• 3

  Combine and Serve

  1. Add the roasted cauliflower to the curry sauce and stir gently to coat.

  2. Let it simmer for 2–3 more minutes for the flavors to meld.

  3. Taste and adjust seasoning with salt, lime juice, or extra chili flakes if desired.

  4. Serve hot over rice, and garnish with fresh cilantro, lime wedges, and nuts if using.

Equipment

• Oven
• Baking sheet
• Large skillet or saucepan
• Knife and chopping board
• Wooden spoon or spatula
• Measuring spoons and cups

Nutrition

Calories	280
Carbohydrates	18g
Cholesterol	0mg
Fat	22g
Fiber	5g
Protein	5g
Saturated Fat	15g
Sodium	580mg
Sugar	5g
Trans Fat	0g
Unsaturated Fat	6g

Substitutions

• Broccoli or sweet potatoes can replace cauliflower
• Use coconut aminos for soy-free
• Light coconut milk can be used for a lower-fat version, though it will be less creamy

Variations

• Add chickpeas or tofu for extra protein
• Stir in spinach or kale at the end for more greens
• Swap rice for quinoa or serve with flatbread for a different texture

Let’s Get Cooking

Pro Tips for Each Step:

• Roasting Cauliflower: Ensure cauliflower is dry before roasting for maximum crispness. Don’t overcrowd the baking sheet.
• Sautéing Aromatics: Let onions go translucent before adding garlic and spices to prevent burning.
• Simmering Curry: Let it simmer uncovered for a slightly thicker curry; cover partially if it’s reducing too fast.

Nutrition Breakdown (Per Serving)

• Calories: 340 – Moderate and satisfying for a full meal
• Carbohydrates: 28g – From cauliflower, tomatoes, and rice; good for energy
• Cholesterol: 0mg – Totally heart-healthy and plant-based
• Fat: 24g – Mostly from coconut milk; contributes to satiety
• Fiber: 6g – Great for digestion
• Protein: 6g – Boost with chickpeas or tofu if needed
• Saturated Fat: 16g – Comes from coconut milk; use light version to reduce
• Sodium: 510mg – Can reduce by using low-sodium broth and soy sauce
• Sugar: 6g – Natural from tomatoes and coconut
• Trans Fat: 0g – No processed fats here
• Unsaturated Fat: 7g – Healthy fats from olive and coconut oils

Storing and Reheating

• Storing: Keep in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Let thaw overnight before reheating.
• Reheating: Gently reheat on the stovetop or in the microwave. Add a splash of water or broth if too thick.

Frequently Asked Questions (FAQ)

Q: Can I use frozen cauliflower?
A: Yes, just thaw and pat dry before roasting for best texture.

Q: Is this kid-friendly?
A: Absolutely! You can skip the chili flakes to keep it mild.

Q: Can I make this curry ahead of time?
A: Yes, it tastes even better after the flavors sit for a day.

Q: What’s the best rice to pair with this curry?
A: Jasmine or basmati rice works beautifully.

Q: Can I serve this without rice or naan?
A: Definitely—try it over roasted sweet potatoes or quinoa.

Q: Is this recipe meal-prep friendly?
A: Very much so! It holds up well and reheats perfectly.

Engage and Share

Tried this recipe? Leave a comment and a star rating below! We’d love to see your version—tag us on Instagram and let us know how it turned out. If you loved this, you might also enjoy our Spicy Thai Peanut Noodles or Butternut Squash Chickpea Stew.