Cauliflower Curry

Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family.
A simple one pot dish that is so simple to make and is perfect for the wintery weather

Serves 4


  • 1 cauliflower, cut into florets
  • 1 white onion, thinly sliced
  • 1 inch piece of fresh ginger, grated
  • 4 garlic cloves, roughly chopped
  • 3 fresh tomatoes, peeled and chopped
  • 1/4 tsp turmeric
  • 1 can (400ml) coconut milk
  • 2 medium sized potatoes, peeled and chopped into chunks
  • 1 courgette, roughly chopped
  • 1 tsp medium curry powder
  • 2 tbsp olive oil
  • 1/4 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • Salt and Pepper
  • Lime (optional)


  1. In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
  2. Then add all the spices, including salt and pepper.
  3. Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
  4. Pour in the coconut milk and stir.
  5. Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
  6. Upon serving, squeeze some lime over the dish for added deliciousness.

Best served hot and with rice.