Quick Cauliflower Curry | The Jewish Week | Food & Wine

Quick Cauliflower Curry

Quick Cauliflower Curry

Quick Cauliflower Curry (Photographs © Chris Miller, 2016)

Serves 4 to 6

30 min

45 min

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One of my tips is to cook a large batch of grains that you can use in meals throughout the week. You can serve it with beans, in a soup, or topped with a bold and flavorful curry like this one. Curries are one of those dishes that always get built up as much more difficult and time consuming than they really are. This one basically involves you putting everything in a pot and letting it simmer for a while before adding yogurt to thicken the sauce and give it a creamy texture and slightly tangy taste. The combination of cauliflower, mushrooms, and chickpeas makes this quick meal incredibly satisfying.


Nut-free option (you can make it nut-free with switches)

Soy-free option (you can make it soy-free with switches)

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1 tablespoon coconut oil

1 medium yellow onion, diced

2 garlic cloves, minced

1 tablespoon grated fresh ginger

1 tablespoon curry powder

2 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

1 medium (1-pound/455 g) head cauliflower, broken into florets

8 ounces (225 g) cremini mushrooms (or button mushrooms), sliced

One 15-ounce (425 g) can chickpeas, rinsed and drained

One 15-ounce (425 g) can no-salt-added fire-roasted diced tomatoes

3 cups (720 ml) low-sodium vegetable broth

1 cup (225 g) plain coconut yogurt (preferably unsweetened)

Salt and black pepper to taste

Chopped fresh cilantro, optional

Chopped cashews, optional (see Variation)

Cooked rice (or vegan bread)


1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until the onion is just becoming translucent. Add the curry powder, garam masala, coriander, cumin, and turmeric and cook until fragrant, about 1 minute.

2. Add the cauliflower, mushrooms, chickpeas, tomatoes and their liquid, and the broth and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 10 minutes, then remove the lid and cook for about 5 minutes more. Stir in the yogurt and cook for a few min­utes, until heated through. Add salt and pepper and remove from the heat.

3. Top with chopped cilantro and/or cashews, if desired, and serve with rice or bread. Store leftovers in an airtight container in the fridge for 4 to 5 days.

VARIATION: To make this nut-free, switch out the cashews with pepitas (pumpkin seeds) or sesame seeds.

Recipe from But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over © Kristy Turner, 2016. Photographs © Chris Miller, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.  theexperimentpublishing.com