Vegan Caulifower & Spinach Coconut Curry
This Vegan Cauliflower & Spinach Coconut Curry is a nourishing one-pot meal made with cauliflower, spinach, warming spices, and creamy coconut milk. It's easy to prepare, naturally gluten-free and plant-based, making it ideal for healthy vegan dinners, meal prep, and cozy winter meals.
Servings 3
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tsp fresh grated ginger
- 1½ tsp curry powder
- ½ tsp turmeric
- ½ tsp cumin seeds option
- 1/4 tsp black mustard seeds option
- ¼ –½ tsp chili powder optional
- 2 cups of cauliflower cut into small florets
- 2 medium tomatoes diced
- 1 cup coconut milk
- ½ cup water or vegetable broth
- 2 cups fresh spinach or frozen, thawed & squeezed
- Salt to taste
Instructions
- Heat oil in a pan over medium heat.
- Sauté the onion for 3 to 4 minutes until it becomes soft.
- Add cumin and mustard seeds to the pan.
- Add garlic and ginger, and cook for 30 seconds until fragrant.
- Stir in the curry powder, turmeric, salt, and chili powder. Toast these spices gently for 30 seconds.
- Add the cauliflower, tomatoes, and water to the pan.
- Cover the pan and let it simmer for 10 to 15 minutes, stirring occasionally, until the cauliflower is tender.
- Stir in the spinach and cook until it wilts.
- Add the coconut milk and simmer for a few more minutes.
- Taste the curry and adjust the salt and curry powder according to your preference.
Serve With
- Brown rice or basmati
- Quinoa (extra protein!)
- Warm naan or roti