Why roast the cauliflower for this curry?

Roasting the cauliflower florets for about 20 minutes at 390 degreesF (390 degreesF) before adding them to the curry helps them develop a slightly firm texture and deeper, caramelized flavor that enhances the dish.

When should I add the mango to the curry?

The diced mango is added towards the end of the cooking process, after the spinach has wilted, to ensure it retains its sweetness and a bit of its fresh texture without becoming overly mushy.

What spices are used to flavor this Cauliflower, Mango, and Spinach Coconut Curry?

This curry is richly spiced with ground coriander, mustard seeds, ground cumin, garam masala, fenugreek, and turmeric, along with fresh ginger, onion, and garlic for a complex aromatic base.

Can I adjust the spiciness of this vegan curry?

Yes, the recipe calls for one red chili to taste. You can omit it for a milder curry, use half, or add more if you prefer a spicier kick.

How should I serve this Cauliflower, Mango, and Spinach Coconut Curry?

Serve this curry hot with a generous topping of freshly chopped coriander and plenty of dry roasted coconut flakes for added flavor and texture. It pairs well with rice or naan.

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Cauliflower, Mango, and Spinach Coconut Curry
[Vegan]

AR By: Annabelle Randles

Author Bio

My name is Annabelle. Originally from France, I now live in London, UK. I am... Read More

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A vibrant bowl of vegan Cauliflower, Mango, and Spinach Coconut Curry, garnished with fresh green coriander and toasted coconut flakes, served in a rustic bowl.

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Cauliflower, Mango, and Spinach Coconut Curry [Vegan]

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Mangoes lend their vibrant color and juicy flavor to this coconut milk curry. This dish also has cauliflower, spinach, tomatoes, chickpeas, and plenty of seasoning. Serve with flat bread or rice so to not miss a single drop of the delicious juices!

Ingredients You Need for Cauliflower, Mango, and Spinach Coconut Curry [Vegan]

2 1/2 cups cauliflower
3 handfuls of spinach leaves
3 tomatoes
1 large mango
1 teaspoon ground coriander
1 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon fenugreek
1/2 teaspoon turmeric
1 tablespoon freshly grated ginger
1 onion, finely chopped
3 garlic cloves, crushed
1 3/4 cup coconut milk
1 3/4 cup vegetable broth
1 14-ounce can chickpeas
Juice from 2 lemons
2 teaspoons sugar
1 red chili
Coconut flakes, to serve
A large bunch of fresh coriander, to serve
Salt and pepper
Olive oil

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How to Prepare Cauliflower, Mango, and Spinach Coconut Curry [Vegan]

Preheat the oven to 390°F.
Cut the cauliflower in smallish florets.
Place cauliflower on a baking tray. Gently toss in olive oil. Roast for around 20 minutes until cauliflower is cooked (it should still have a bite). Make sure you give a stir after 10 minutes so it cooks evenly.
In the meantime, heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic.
Add ground coriander, cumin, mustard seeds, garam masala, ginger, fenugreek, and turmeric. Fry gently until onion is soft.
Add quartered tomatoes, coconut milk, stock, chickpeas, and spinach.
Top with cauliflower. Bring to a boil and cook until spinach is wilted.
Add diced mango.
Season with lemon juice, sugar, followed by salt and pepper.
Add finely chopped chili, to taste.
Serve with plenty of chopped fresh coriander and plenty of dry roasted coconut flakes.