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


  • 2 onions, finely chopped
  • oil
  • 1cm ginger, grated
  • 2 tbsp (use more if you like it hot) curry paste
  • 400g tin coconut milk
  • 400g tin chopped tomatoes
  • 1 head cauliflower, broken into pieces
  • 2 potatoes, peeled and cut into chunks
  • 1 lemon, juiced
  • 200g bag spinach


  • STEP 1

    Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer. Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.


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