Two bowls of cauliflower curry with rice, placed next to each other with a set of cutlery to the right

Cauliflower and banana curry

  • serves 4
  • Easy

Banana, the surprise ingredient in this vegan curry, adds sweetness and thickens the sauce. It's a bit of a secret weapon, as it makes for a creamy, comforting dish


Make this cauliflower and banana curry, then check out our spinach, chickpea & potato curry, vegetable 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.



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

*This recipe is gluten free according to industry standards

Check out our best vegan curry recipes

Tofu katsu curry

Nutritional Information

  • Kcals 197
  • Fat 10.6g
  • Saturates 7.9g
  • Carbs 16.7g
  • Sugars 11.5g
  • Fibre 4.6g
  • Protein 6.4g