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Cauliflower curry on a serving board with spoons next to it

Vegan Cauliflower Curry with Madras Sauce

  • Author: Dan Saunders
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Diet: Vegan


Our vegan cauliflower curry is full of flavour and is way better than anything you'd get out of a jar! The perfect way to calm your takeaway cravings.


Units Scale

For the madras paste:

  • 3 cloves garlic - skin removed
  • 2 cm piece of ginger - peeled
  • 2 tbsp cumin powder
  • 1 tsp black mustard seeds
  • 1 tsp turmeric powder
  • 4 tbsp coriander powder
  • 1 red chilli - topped and tailed (remove seeds if you're being cautious)
  • 1/4 tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp garam masala
  • 1/4 cup vinegar
  • 4 tbsp groundnut or rapeseed oil

For the vegan cauliflower curry:

  • 1 tsp groundnut or rapeseed oil
  • 1 tin of 400g chickpeas - drained and rinsed
  • 200g cauliflower - chopped into florets
  • 120g baby spinach
  • 2 tins tomatoes (800g total)
  • 1 tin coconut milk (400ml)
  • All of the paste (as above)
  • 2 cloves garlic - chopped finely
  • 2 onions - chopped
  • 1 tsp cumin
  • Pinch of salt - to taste


For the madras paste:

  1. Put all the ingredients apart from 1 tbsp of the oil into a blender and whizz up until smooth. If it's a bit dry, and your blender is struggling, add a little water to loosen things up.
  2. Heat the remaining oil in a pan, over a low-medium heat, then add the paste.
  3. Stir the paste around the pan until oil starts to leech out of the paste.
  4. Your kitchen should be smelling pretty rad at this point, so your paste should be good to go!

For the vegan cauliflower curry:

  1. In a large pan, heat up the oil over a medium heat, add the paste and stir for a minute.
  2. Once the paste is fragrant add the onions and garlic - cook until the onions have softened.
  3. Stir in the cumin, then pour the tomatoes and coconut milk in the pan and stir well.
  4. Bring the sauce to a boil, then immediately reduce to simmer. Add the cauliflower and chickpeas.
  5. Simmer with the lid on for 15-20 mins, stirring occasionally to make sure it's not sticking. You're looking to cook the sauce down slightly, so that it's a bit thicker, but so it's still a nice consistency for mopping up with naan bread!
  6. Add the spinach and stir in until wilted.
  7. Salt to taste and serve with rice.
  • Category: Dinner
  • Method: Simmer
  • Cuisine: Indian

Keywords: Vegan cauliflower curry with madras paste

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