Cauliflower Curry

Lunch Savory Vegetarian Vegan Curry

A vegetarian curry with cauliflower, onions, garlic, coconut milk, and peas, served with rice.

No ratings yet

Sign in to rate this recipe.

Preparation time 45 min (30 min cooking/baking)

Inspired by Bananenkuchen.doc, Bananenwaffeln.doc, Belgische Waffeln am Stiel.doc, Birnen-Mascarpone-Kuchen.doc, Bluemnkohlcurry.doc, Bowle.doc (06.08.2026)

Ingredients

4Servings
  • 1 piece Cauliflower (120 kcal)
  • 1 piece Onion (40 kcal)
  • 2 cloves Garlic (8 kcal)
  • 4 tbsp Olive oil (354 kcal)
  • 400 ml Vegetable stock (80 kcal)
  • 400 ml Coconut milk (800 kcal)
  • 4 tsp Paprika powder (10 kcal)
  • 2 tbsp Curry powder (50 kcal)
  • 200 g Frozen peas (160 kcal)
  • Salt (0 kcal)
  • Pepper (0 kcal)

Preparation steps

  1. Wash cauliflower and separate into small florets.
    • Cauliflower (1 piece)
  2. Peel onion and chop garlic.
    • Onion (1 piece)
    • Garlic (2 cloves)
  3. Heat olive oil in a large pan and sauté onions and garlic.
    • Onion (1 piece)
    • Garlic (2 cloves)
    • Olive oil (4 tbsp)
  4. Add cauliflower florets to the pan and fry for a few minutes.
    • Cauliflower (1 piece)
  5. Deglaze with vegetable stock and coconut milk.
    • Vegetable stock (400 ml)
    • Coconut milk (400 ml)
  6. Simmer for 20 minutes.
  7. Cook rice according to package instructions in parallel.
  8. Season with paprika powder and curry powder, then adjust flavour with salt and pepper.
    • Paprika powder (4 tsp)
    • Curry powder (2 tbsp)
    • Salt
    • Pepper
  9. Add frozen peas and simmer for another 10 minutes.
    • Frozen peas (200 g)

Notes

Side dish: rice.