This easy Indian cauliflower coconut butter korma is a delicious vegan, gluten-free curry that can be made in one-pot in only 30 minutes! Serve this healthy coconut korma sauce with rice, quinoa, potatoes or naan for the perfect simple comfort food!
Indian Coconut Butter Cauliflower
I don’t think there’s anyone out there who doesn’t like a flavorful, but quick and easy meal. Especially, if you love Indian food, then this healthy vegan cauliflower coconut curry is the dish for you!
While this cauliflower curry recipe is inspired by the traditional Indian Butter Chicken dish, I used cauliflower and coconut milk for a vegan option here. Also, I substituted heavy cream for rich cashew cream, however, you can also make this recipe just with coconut milk. The creamy coconut curry sauce is so loaded with flavor you really won’t miss the meat. Furthermore, it can be cooked in one pot so you can even save time during cleaning!
How to make Cauliflower Korma
This warming, creamy, cauliflower coconut korma curry recipe is so easy and ready in just 30 minutes!
It all starts with the flavorful korma sauce. Diced onions, fresh garlic, and ginger get sautéed for amazing flavor! Because this curry is Indian-inspired, I used cumin and yellow curry powder to add rich flavor into the dish. Also, I added a big dash of turmeric for this beautiful golden color and maple syrup for sweetness. However, feel free to adjust the spices and flavors to your desired taste. Garam masala, coriander, cardamom or a pinch of cinnamon would be great here.
Once the flavorful korma base is finished, add the diced tomatoes, coconut milk, and cashews. You can soak the cashews ahead of time or simply cook them in the sauce for 5 minutes to soften them. Then transfer to a blender along with the veggie broth and blend until smooth. Pour back into the pan, add the cauliflower florets and cook until tender and the curry sauce has thickened.
Add your favorite vegetables into this curry
I kept this recipe simple by only using cauliflower but there are many other healthy vegetables you can add, too! Since this Indian cauliflower coconut curry is easy to customize, feel free to add anything you want! I think potatoes, broccoli, carrots, peas, beans, lentils, or chickpeas would be delicious in this Indian coconut curry. You can also incorporate a spicy chili powder into the mix or use spicier chopped peppers.
Since this cauliflower coconut korma curry is so rich, it would be satisfying enough to stand on its own. However, I love to serve it with brown rice and a warm piece of homemade vegan naan. Then, I sprinkle it with fresh cilantro or parsley and some sesame seeds for a wholesome addition.
This Vegan Cauliflower Korma Coconut Curry is:
- Dairy-free (lactose-free)
- Easy to make
- Perfect for lunch, dinner, meal prep or as a side dish!
Looking for more vegan curry or cauliflower recipes to try? Make sure to check out the following:
- Sweet Potato, Chickpea and Coconut Curry
- Pumpkin Chickpea Curry
- Vegan Black Lentil Curry
- Lentil Meatballs in Indian Curry Sauce
- Indian Chickpea Curry
- Cauliflower Tikka Masala
- BBQ Cauliflower Wings
- Creamy Cauliflower Soup
- Crispy Baked Cauliflower Nuggets
If you do try this Vegan Cauliflower Coconut Butter Recipe, please leave me a comment below sharing how you liked this Korma! And if you take a photo of your creamy Cauliflower Curry and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy cooking!
Creamy Cauliflower Korma CurryAuthor:
- 1 tbsp coconut oil or olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tbsp ginger minced (about a 2-inch piece)
- 1 ½ tbsp yellow curry powder or garam masala (*see notes)
- 1 tsp cumin
- 1 tsp turmeric optional for yellow color
- ¾ cup (150 g) diced tomatoes or passata
- 1 14 oz can (400 ml) coconut milk
- ½ cup (75 g) cashews
- 1 cup (240 ml) vegetable broth
- ¾ tsp (1 tsp) salt or to taste
- 1-2 tsp maple syrup or other sweetener to taste
- 1 head of cauliflower cut into large florets
* See step-by-step photos above!
- In a large pan (or saucepan or dutch oven) heat the oil over medium heat. Add the onions and sauté for 2-3 minutes until translucent. Add the garlic and ginger and sauté another minute until fragrant. Stir in the curry powder (or garam masala), cumin, and turmeric to combine.
- Add in the diced tomatoes, coconut milk, and cashews. Bring to a boil and simmer for 5 minutes to soften the cashews, stirring occasionally.
- Transfer the sauce to a blender along with the vegetable broth, salt, and maple syrup. Blend until smooth, then pour back into the pan. (Alternatively use an immersion stick blender).
- Add the cauliflower flowers and simmer for about 15 minutes, or until fork-tender and the sauce has thickened to desired consistency. (If the sauce seems thick, thin with additional coconut milk or water).
- Serve over rice with vegan naan and garnish with fresh cilantro or parsley and sesame seeds. Enjoy!
- Spices: I prefer using a mix of yellow curry powder and garam masala but you can also use only one of these spices.
- Veggies: This recipe is easy to customize so feel free to add more vegetables you like or incorporate a spicy chili powder into the sauce. Depending on the veggies you use, you may adjust the cooking time until they’re tender.
- Cashews: You can make this sauce without the cashews. Simply substitute the cashews + water with 1 additional can of coconut milk.
- Please read my blog post for further information on this recipe.
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