Cauliflower Curry Vegan

Total Time

40 Minutes

Cook Time:

25 Minutes


4 Servings




  • 3 tbsp virgin coconut oil ingredient

  • 1 onion (finely chopped)

  • 3 cloves garlic (finely chopped)

  • 2 tbsp fresh ginger (peeled and minced)

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp ground turmeric

  • 1 tsp mild curry powder (To your taste)

  • 2 medium cauliflower heads (prepared into florets)

  • 250 ml water (1 cup)

  • Sea salt

  • Freshly ground black pepper

Step 1

For the curry: Melt the coconut oil in a large saucepan set over medium heat until hot. Add the onion, garlic, ginger, and a pinch of salt, sweating for 6-7 minutes until soft and lightly coloured.

Step 2

Stir in the ground spices. Cook for 2 minutes, stirring occasionally until the oil starts to seep through the spices from beneath.

Step 3

Add the cauliflower florets, stir thoroughly to coat in the spices, and cover with 250 ml water.

Step 4

Bring to a simmer, cover the saucepan with a lid, and cook over a reduced heat for 12-15 minutes, stirring occasionally, until the cauliflower is tender. Season to taste with salt and pepper.

Step 5

To serve: Spoon the cauliflower into dishes. Top with diced tomato and chopped herbs before serving.


  • ​Online Sabbath Service 
  • Group Discussions 
  • Bible Studies 
  • Local Home Visits 
  • Books and Digital Media