Cauliflower Curry Recipe with Ginger

Cauliflower and ginger curry

  • serves 4
  • Easy

A quick and tasty veggie curry. Cauliflower, cooked in coconut milk and plenty of authentic spices like lemongrass, turmeric, ground coriander and ginger give it plenty of spicy flavour. Serve this meal for four to family or friends, with all the extras… rice, mango chutney, chapatis and yogurt instead of ordering a takeaway


Try this cauliflower and ginger curry, then check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.



  • sunflower or vegetable oil 1 tbsp
  • onion 1, finely chopped
  • ginger 1 tbsp grated, plus 1 heaped tbsp cut into fine matchsticks
  • curry leaves 10
  • lemongrass 1 stick, bruised with a rolling pin
  • mild curry powder 1 tbsp
  • black mustard seeds 2 tsp
  • ground coriander 2 tsp
  • ground tumeric 1 tsp
  • coconut milk 400g can
  • cauliflower 1, broken into small florets and stalk cut into batons
  • coriander handful of leaves, to serve
  • basmati rice, warm chapatis, yoghurt or mango chutney to serve


  • Step 1

    Heat the oil in a small casserole dish or frying pan with a lid. Add the onions and both types of ginger and fry gently until softened but not coloured. Add the curry leaves, lemongrass and spices and fry for a couple of minutes until fragrant. Stir in the coconut milk with a half a can of water, then cover and simmer for 20 minutes.

  • Step 2

    Uncover, stir in the cauliflower and simmer (uncovered) for 5-10 minutes until the cauliflower is tender. Season well, then serve scattered with some coriander leaves, basmati rice, warmed chapatis, yoghurt and spoonfuls of your favourite mango chutney.

Try more of our cauliflower recipes

Cauliflower Fritters Recipe with Romesco Sauce


Nutritional Information

  • Kcals 279
  • Fat 23g
  • Carbs 11.9g
  • Fibre 5.4g
  • Protein 7.8g
  • Salt 0.2g