This Cauliflower, pea, and spinach curry with a creamy tomato and coconut milk sauce is filling, easy to prepare, and ready in only 30 minutes. Cauliflower is available all year round, but in season in Autumn (Fall) Winter, and early Spring, making this perfect for colder days. This recipe uses the whole cauliflower including stalks and leaves so there is no food waste.
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Cauliflower is a common ingredient in vegan curries and pairs nicely with the sweetness of peas. A meat-free curry is a great way to build more vegetarian meals into your diet and this cauliflower pea and spinach curry is suitable for vegans too.
For more vegan curry recipes, check out this Chickpea and lentil curry, or this light Aubergine (Eggplant) and Chickpea Curry. For a lovely Thai flavour, this Vegan Green Thai Vegetable curry is perfect.
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Ingredients
This Cauliflower curry recipe uses simple ingredients and a curry paste to save time.
- Onion - use a brown or yellow onion
- Curry Paste - I use a Korma curry paste for a mild-medium spiced curry. If you want a hotter flavour, use a hotter curry paste such as Balti or even Madras. Different brands of curry paste will have differing levels of spice.
- Tinned tomatoes - I use tinned or canned tomatoes for convenience. Use a good quality tin of tomatoes if possible. Cheaper brands will have more water added which makes the sauce more runny. You can also use chopped fresh tomatoes if you have them.
- Coconut milk - I've used a full-fat version for a thicker sauce. A reduced-fat or Lite version is ok to use but the sauce will not be as thick.
- Cauliflower - look for a fresh cauliflower with cream florets and firm stalks and leaves.
See recipe card for quantities.
How to cut the cauliflower
- Remove the end of the stalk from the whole cauliflower.
- Remove the stalks and outer leaves and dice them into pieces about 2cm wide.
- Cut the cauliflower in half
- Cut into bite sized florets
Instructions
Add the oil to a large heavy-bottomed pan and fry the onions over a medium heat for around 5 minutes until softened.
Stir in the crushed garlic and grated ginger and fry for a further 1 minute.
Add the curry paste and fry for 1 minute. This helps release the flavours.
Pour in the chopped tomatoes and coconut milk and bring to a boil.
Add the cauliflower florets, stalks, and leaves and simmer over a medium heat for 8 minutes.
Add the peas and simmer for 2 minutes.
Stir through the spinach and season with the lemon juice and a dash of salt. Taste your curry to check you are happy with the seasoning.
Serve the cauliflower curry topped with chopped coriander leaves.
Top Tip
Don't overcook the cauliflower or it will go mushy. Simmer until it still has a little bite to it.
Substitutions and Variations
This cauliflower and spinach curry is a great way to use up vegetables and reduce food waste. You could add broccoli, use kale instead of spinach, and add some potatoes. Dice your potatoes into 2cm cubes, add in with the cauliflower and cook until tender. If you add in extra vegetables, you may need to increase the liquid quantity to ensure the vegetables are covered by the sauce.
To increase the liquid, you have 3 options. This will alter the balance of the creamy tomato sauce, but you can adjust it according to your preference.
- Add some hot vegetable stock or broth. This will give a thinner sauce.
- Add some tinned (canned) tomatoes.
- Pour in an extra tin of coconut milk.
Equipment
You will need the following equipment.
- Heavy bottomed pan
- Grater (for the ginger)
- Garlic crusher
- Chopping board & sharp knife
Serving Suggestion
Serve your cauliflower spinach and pea curry topped with fresh coriander (cilantro) leaves. You could also add some chopped peanuts or flaked almonds.
As a side, serve with basmati or brown rice or naan bread and poppadoms. For a simple variation on naan bread, try this homemade flatbread recipe.
Storage
Store your cauliflower curry in the fridge for 2-3 days. It can also be frozen and is best used within 3 months. You can reheat it in the microwave until it is piping hot. This is the most energy-efficient way to reheat it. Otherwise, reheat in a pan, stirring occasionally so it doesn't stick to the bottom.
Sustainability
This cauliflower curry recipe uses the whole cauliflower including leaves and stalks so there is no food waste. It's also a great meat-free curry and a helpful way to build more plant-based meals into your diet. For more information on a sustainable diet, check out this blog post.
Green Tip
Store your cauliflower in the bottom drawer (crisper drawer) of your fridge to help keep it fresher for longer. It should last about 5 days.
FAQ
Yes, you can use frozen cauliflower florets in this cauliflower curry. Frozen florets will release extra water into the curry sauce so your sauce may not be as thick as if you had used fresh cauliflower.
You don't need to cook the cauliflower before adding it to this curry recipe. The cauliflower simmers in the curry sauce for 8 minutes and then a further 2 minutes and this is enough to cook the cauliflower. If you have leftover cauliflower that has already been cooked, you can just stir it into the sauce and heat it up.
Related
Looking for other Cauliflower or Vegan Curry recipes like this? Try these:
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📖 Recipe
Cauliflower Pea and Spinach Curry
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Ingredients
- 1 tablespoon olive oil organic, fairtrade available
- 1 onion brown or yellow, peeled and diced
- 2 cloves garlic crushed
- 1 tablespoon ginger grated or minced
- 3 tablespoon korma curry paste fairtrade available
- 800 g chopped tomatoes tinned / canned
- 400 g coconut milk fairtrade available
- 1 kg cauliflower cut into florets, stalks and leaves diced
- 200 g peas use from frozen
- 150 g spinach organic
- 1 lemons fairtrade available, juiced
- 1 dash salt
- 4 tablespoon coriander leaves cilantro, chopped (optional, to serve)
Instructions
- Add the oil to a large heavy bottomed pan and fry the onions over a medium heat for around 5 minutes until softened.1 tablespoon olive oil, 1 onion
- Stir in the crushed garlic and grated ginger and fry for a further 1 minute.2 cloves garlic, 1 tablespoon ginger
- Add the curry paste and fry for 1 minute. This helps release the flavours.3 tablespoon korma curry paste
- Pour in the chopped tomatoes and coconut milk and bring to a boil.800 g chopped tomatoes, 400 g coconut milk
- Add the cauliflower florets, stalks and leaves and simmer over a medium heat for 8 minutes.1 kg cauliflower
- Add the peas and simmer for 2 minutes.200 g peas
- Stir through the spinach and season with the lemon juice and a dash of salt. Taste your curry to check you are happy with the seasoning.150 g spinach, 1 lemons, 1 dash salt
- Serve the cauliflower curry topped with chopped coriander leaves.4 tablespoon coriander leaves
Notes
Ingredient Notes
- Onion - use a brown or yellow onion
- Curry Paste - I use a Korma curry paste for a mild - medium spiced curry. If you want a hotter flavour, use a hotter curry paste such as Balti or even Madras. Different brands of curry paste will have different levels of spice.
- Tinned tomatoes - I use tinned or canned tomatoes for convenience. As always, use a good quality tin of tomatoes. Cheaper brands will have more water added which will make the sauce more runny. You can also use chopped fresh tomatoes if you have them.
- Coconut milk - I've used a full fat version for a thicker sauce. A reduced fat or Lite version is ok to use but the sauce will not be as thick.
- Cauliflower - look for a fresh cauliflower with cream florets and firm stalks and leaves rather than wilted ones.
Storage
This curry can be stored in the fridge for 2-3 days. It can also be frozen and is best used within 3 months.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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