Cauliflower Coconut Curry


Cauliflower Coconut Curry

We absolutely love to eat curry in our house, it’s truly a comfort food for us. This vegan, plant-based cauliflower curry with coconut is creamy, rich, delicious, and filled with Indian spices. It’s a crowd-pleaser and extremely easy to make because it’s ready in under 30 minutes and only requires one pot. Paired with some rice or bread it makes the perfect plant-based meal for a weeknight dinner! It’s also great for people who follow a vegan-keto lifestyle, especially when served with Almond Coconut Flatbread!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Allergens: Nuts
  • Servings: 4


  • 1 teaspoon cococnut oil
  • 1 medium onion (roughly chopped)
  • 1 inch fresh ginger (peeled, chopped)
  • 3 cloves garlic
  • 3 teaspoons curry powder
  • 1/4 teaspoon salt
  • 2 tablespoons tomato paste
  • 3 tablespoons ground cashews
  • 1 14-ounce can full fat coconut milk
  • 1/4 cup vegetable stock
  • 1 head cauliflower (cut into florets)
  • 1 cup frozen peas
  • 1 teaspoon garam masala
  • Cilantro (chopped, for garnish)


  1. In a blender, add onion, garlic, and ginger, and make puree, adding vegetable stock if needed. 

  2. In a pan, heat coconut oil on medium heat. 

  3. Add onion, ginger, and garlic puree, then cook until light pink (about 2 minutes). 

  4. Mix in curry powder and salt, then continue to cook for 2-3 more minutes. 

  5. Add tomato puree, ground cashews, and coconut milk, then bring to a simmer.

  6. Add cauliflower and peas to the sauce and cook until cauliflower is al dente (about 20 minutes).

  7. Remove from heat, add garam masala, and garnish with chopped cilantro.

  8. Serve with Pea Pulao, or Almond Coconut Flatbread if you want to keep it keto!