Make this cauliflower and banana curry, then check out our spinach, chickpea & potato curry, butternut squash curry, aubergine curry and other vegetarian curry recipes.

Use a ripe banana, as this will melt into the sauce easier. Add red chilli with the ginger and garlic if you prefer a kick.


  • 2 tsp vegetable or coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • peeled and finely grated to make 1 tsp ginger
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 400g tin light coconut milk
  • 1 ripe banana, mashed
  • 1 large cauliflower, cut into florets, stalk chopped and leaves separated
  • 1 tsp cumin seeds
  • rice or rotis, to serve


  • STEP 1

    Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.

  • STEP 2

    Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.

  • STEP 3

    Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.

  • STEP 4

    Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.

Check out our best vegan curry recipes

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Anna Glover profile
Anna GloverSenior food editor

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