This week I’m sharing one of the first gluten free and vegan recipes I made in the beginning of my blogging days, and it’s the best coconut cauliflower curry (gluten free & vegan) which I’m sure you’re going to love.
This one is really healthy, really delicious and a real crowd-pleaser, especially in the winter months, although it’s a great budget-friendly, family dish any time of the year.
You can make a big batch of this too and freeze it for another day/night. It keeps well in the fridge for up to 5 days and can be kept frozen for 2-3 months.
I really hope you enjoy this one,
find out more about it’s nutritional content
& how to make it below.
Thanks for reading,
Gemma
Tag me in your creations over on Instagram & Follow Me there for healthy gluten free content
@gemma.hartshorn
I’ll be sure to re-tag you in my stories in return 🙂
Happy Gluten Free Cooking!
Gem x
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Always Check Ingredients Labels for Allergen Information before consuming a product.
This is important in case there are changes in manufacturing since the date of publication of this article.
It’s also a good idea in general, especially if you have allergies rather than intolerances/sensitivities to certain ingredients to check ingredients labels before consuming a product.
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What ingredients do you need to make
The Best Coconut Cauliflower Curry (Gluten Free & Vegan)?
For this recipe, you’ll need the following ingredients:
1. 1 Large White Onion
2. 400g Sweet Potato
3. 1 Cauliflower
5. 2 x 400g tins of Chopped Tomato’s
6. 1 x 400g tin of Chickpeas (drained and rinsed)
7. 1 x 400g tin of Coconut Milk
8. 6 balls of Frozen Spinach
9. 280g Brown Rice or Wild Rice (to serve)
10. 1 tsp Salt
11. 0.5 tsp Cayenne Pepper
12. 1 tbsp Garam Masala
13. 1 tsp Cumin
14. 2 and 1/2 tbsp’s Curry Powder (mild or hot, depending on preference)
Here’s a slow cooker soup recipe I think you’ll enjoy:
Vegetable Soup in the Slow Cooker
(creamy and easy)
Nutritional Information for
The Best Coconut Cauliflower Curry (Gluten Free & Vegan):
Here’s a summary of the nutritional information for you below:
This information was created using the WHISK companies online nutrition calculator for recipe makers, because I find this one to be really reliable.
I use Whisk a lot for my recipe organisation, such as saving recipes to the app via URL links, creating shopping lists, and for it’s ability to help you create meal plans.
And it’s also totally free by the way!
Because I love this app so much, I would highly recommend it to everyone!
You can check it out here on Whisk’s website:
Whisk – The Ultimate Cooking App
Nutrition information for Recipe:
The figures below represent values PER SERVING and this recipe has 4 servings:
Calories 450 Kcal’s 22%
Total Fat 25g 36%
Carbs 51g 20%
Sugars 9g 10%
Protein 13g 26%
Sodium 1099mg 55%
Fibre 12g 44%
Percent Daily Values based on a 2,000 calorie diet.
Here’s a One-Pan
The Easiest Chicken Pot-Pie
recipe you might enjoy
(One-pan)
How to make the
Best Coconut Cauliflower Curry (Gluten Free & Vegan):
Let’s assume you’ve gathered all your ingredients together and are therefore ready to cook!
If you want the simplified version of this recipe, head down to the bottom of this blog post instead, because this is where you’ll find the standard recipe pin.
Steps 1 – 4
1. Firstly, get your vegetables ready. Peel and dice the onion, peel and chop the sweet potato into bite size chunks and cut the cauliflower into florets.
2. Secondly, measure out your chosen rice (I use brown because of its higher nutritional content!) and rinse thoroughly under cold water until the water runs clear. Add the rice to a half-filled large pan of cold water and leave for now.
3. Next, grab a large casserole dish and heat up 2 tbsp’s of coconut oil (olive oil can be used too but I prefer coconut oil for cooking in general because of its health benefits). Tip in your diced onion and cook gently for 5 minutes until soft and translucent. Add the sweet potato chunks and cook for a further 5 minutes. Then, add your cauliflower florets along with the salt and cook for 10 minutes on a medium heat.
4. After 10 minutes, add the curry powder, garam masala, cumin and cayenne pepper. Add a splash of water to stop the spices sticking to the bottom of the pan and cook for 5 minutes until well combined and fragrant.
Steps 5 – 8
5. Add the chopped tomato’s next, along with the coconut milk. Bring to the boil, then bring it down to a simmer and cover. You’ll want to simmer this for about 20 minutes, until the vegetables are tender. Check with a fork after 20 minutes to see if the veggies are done.
6. While your veggies are cooking away, turn on the pan filled with rice that you prepped earlier, bring to the boil, then cover and turn down to a medium heat to simmer for 12-20 minutes (depending on the rice you’re using – follow packet instructions). When your rice is done, drain any excess water (if there is any), turn off the heat and leave your rice in the pan with the lid half on until you’re ready to serve. If using brown rice, it won’t go fluffy like white rice does but will have a slightly harder texture.
7. Once the veggies are tender, drain and rinse the chickpeas, then add them to the pan. Stir, and then add the frozen spinach balls to the pan too. Stir well until the frozen spinach balls fall apart and become fully incorporated into the pan. Bring back to a simmer, then taste test and adjust the seasoning as necessary.
8. If you’re happy with the seasoning, spoon out your rice into bowls or plates, and top with a big dollop of your coconut cauliflower curry! Add a little freshly chopped coriander and a dollop of Greek yoghurt (or vegan alternative) for an extra level of deliciousness.
Here’s another simple
Chicken Tikka Masala
dinner recipe
you might like
(budget-friendly & quick)
The Best Coconut Cauliflower Curry
Equipment
- 1 Large Casserole Dish
- 1 Large Saucepan
- 1 spatula
- 1 Wooden Cooking Spoon
- 1 Set of Measuring Spoons
- 1 Sieve
- 1 sharp knife
- 1 Cutting Board
Ingredients
- 1 Large White Onion
- 400 grams Sweet Potato
- 1 whole Cauliflower
- 1 tsp Salt
- 2 tbsp's Curry Powder Mild or hot depending on preference
- 1 tbsp Garam Masala
- 1 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 2 400g tins Chopped Tomato's
- 1 400g tin Coconut Milk
- 1 400g tin Chickpeas
- 6 balls Frozen Spinach
- 280 grams Brown Rice Or any rice you wish to use, roughly 70g per person.
Instructions
- Firstly, prep your vegetables. Peel and dice the onion, peel and chop the sweet potato into bite sized chunks and chop the cauliflower into florets.
- Measure out your rice and rinse it thoroughly under cold water until the water runs clear. Add to a large saucepan and cover with cold water until the pan is half-filled. Set aside for the moment.
- Heat up a large casserole dish on a medium-high heat with 2 tbsp's of coconut oil (or olive oil). Once hot, add your onion and cook for 5 minutes until soft and translucent. After 5 minutes, add the sweet potato chunks and the cauliflower florets and cook for a further 10 minutes.
- Next, add the garam masala, cumin, curry powder and cayenne pepper. Add a splash of water to stop the spices sticking, then stir continuously for 2-3 minutes until the vegetables are completely covered and it becomes fragrant.
- Then, add the chopped tomatoes and coconut milk. Bring to the boil, then turn down to a simmer and cover. Simmer for 20 minutes until the vegetables are tender.
- While the curry is cooking away, grab the pan of water and rice that you prepped earlier and bring to the boil. Turn down to a simmer and cover. Simmer for 12-20 minutes (depending on the rice you're using – follow the packet instructions).
- Your rice will most likely be cooked before your curry, so when the rice is ready, turn off the heat, drain any excess water from the pan, fluff up the rice with a fork, then leave the rice in the pan with the lid on whilst leaving a small gap for the steam to escape. Leave this to keep warm on the oven-top whilst you finish off the curry.
- After the curry has had its 20 minutes cook time, drain and rinse the chickpeas, then add these to the pan along with the frozen balls of spinach. Stir well until combined and the frozen spinach balls fall apart and incorporate into the dish. Bring back to a simmer, then taste and adjust seasoning if necessary. This should all take about 10 minutes.
- Once you're happy with the seasoning, spoon out your rice onto plates or into bowls and top with the coconut cauliflower curry. Finish it off with freshly chopped coriander and a dollop of greek yoghurt (or vegan alternative) for extra flavour.
- That's it – enjoy!
Here’s an article you might also enjoy:
Breakfast Recipes with Turmeric in
This recipe is one of my favourite dishes, and it’s so simple to make.
What do you think of veggie curry’s like these? Do you prefer them with meat or without?
Tell me here
Gemma