Packed with flavor, this Indian coconut curry is a spicy and rich dish that provides hefty sustenance. The spices are balanced out by coconut milk, and the cauliflower adds a nice texture to the entrée. Serve with brown rice, or make a big batch for easy-to-grab lunches throughout your week.

Coconut Curry With Cauliflower [Vegan]



  • 2 tablespoons of olive oil
  • 1 1/2 teaspoons of fennel seeds
  • 1 onion, diced
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon curry
  • A pinch of ground cayenne pepper
  • Salt
  • Pepper
  • 1 head of cauliflower, washed and cut into florets
  • 1 28-ounce can of chopped tomatoes
  • 1 13.5-ounce can of full-fat coconut milk
  • 1 cup of water
  • Brown rice
  • Cilantro, for garnish


  1. Add olive oil into a heavy stock pot over medium heat. Once hot, add your fennel seeds to toast. Stirring often until browned. Then add your onion and spices.
  2. Add your cauliflower, tomatoes, coconut milk, and water. Stir and place over a small burner over low heat. Cover and let simmer. Stir occasionally. Taste test and adjust spices, as well as salt and pepper. Let simmer for a while, about 20 minutes.
  3. In the meantime, make one cup of rice, according to package details. When ready to serve, place a bed of cooked rice on the bottom and then add the curry cauliflower mixture over top and garnish with fresh cilantro.

Nutritional Information

Total Calories: 1236 | Total Carbs: 62 g | Total Fat: 97 g | Total Protein: 23 g | Total Sodium: 785 g | Total Sugar: 44 g Calculation not including salt, pepper, or brown rice. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.