This Vegetable Curry is easy to make and filled cozy and comforting flavors and packed with healthy vegetables. Ready in about 30 minutes, this delicious tofu and cauliflower curry is great for anyone looking for a simple pantry-friendly recipe, including those who follow vegan, vegetarian, and keto diets.
A Cozy and Delicious Vegan Curry
Looking for a cozy and hearty meal full of fresh veggies? This Vegetable Curry is easy to make and loaded with tons of fresh vegetables, such as mushrooms, zucchini, cauliflower, and spinach! This fragrant cauliflower curry recipe is abundant in spices and delicious cozy flavors. A delicious and healthy recipe that my entire family loves especially on a cooler night.
Not only is this vegetable and tofu curry loaded with nutrient-dense foods, but it contains some of the most comforting spices out there. If you are looking for a curry recipe that is rich in aromatic blends, then this vegetable recipe is totally it.
What I love about making cozy curries is how easy they are to customize according to your taste. If you want to heat things up a notch, then feel free to add some more chili powder to this curry recipe.
What is curry?
Ahh, curry. Curry is a type of dish that deserves to be in everyone’s lives.
Originating in the geographical area of India, curry is a type of dish that usually contains a wide variety of spices. Colorful with distinct flavors of turmeric, cumin, ginger, and coriander, curry is typically served as a chili-filled sauce over a bed of starchy rice. Happen to have some bread? Try dipping the bread in the curry, it’s delicious.
Ingredients Needed For This Recipe
- Curry powder; medium
- Garam masala
- Ground cumin
- Ground turmeric
- Chili powder
- Tofu; extra firm
- Chopped tomatoes; can use canned
- Coconut milk; canned
- Cauliflower; cut into small florets
- Spinach; fresh
- Cilantro; fresh
If you would like for this vegetable curry to be spicy, then add some fresh chili or more chili powder. The flavors truly stand out in this recipe!
How To Make Vegetable Curry
Heat a tbsp of oil in a large frying pan. Dice the onion and add to the pan, let cook for a few minutes until the onion is softened.
Add minced garlic, chopped zucchini and sliced mushrooms. Stir and let cook until the zucchini is browning and soft and the mushrooms are cooked.
Add all the spices and salt and cook for 30 seconds until fragrant.
Add the chopped tomatoes, coconut milk and cauliflower. Leave to simmer for 15-20 minutes until the sauce has thickened and the cauliflower is cooked.
Add the spinach and leave to wilt.
Serve with your favorite rice and top with chopped cilantro!
How long are the leftovers good for?
To safely store this recipe, then transfer the vegetable curry recipe into an airtight container and store in the refrigerator from two to three days. The leftovers for this vegetable curry recipe are amazing! We like this recipe so much that we usually squeeze it into our weekly meal prepping.
Want to freeze some of the leftovers? Just store some of this vegetable curry in an airtight container or storage bag, and keep the leftovers in the freezer for up to three months. When ready to enjoy this freezer-friendly meal, then defrost the curry overnight in the refrigerator or in a container of cool water.
More Comfort and Curry Recipes We Love
Chicken Curry – Delish
Instant Pot Curry – Food Network
This mixed vegetable curry dish is so easy to make and ready in about 30 minutes! Loaded with fresh vegetables and delicious spices, this curry recipe is perfect for any occasion.
- 1-2 tbsp avocado oil or olive oil , or sub preferred oil for frying
- 1 onion , finely chopped
- 3 cloves garlic , minced
- 1 medium zucchini , chopped
- 1/4 cup cremini or white button mushrooms , sliced
- 1/2 lb extra-firm tofu , drained and cut into 1"-inch cubes
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/2 teaspoon Kosher salt or fine sea salt
- 14 ounces canned diced tomatoes
- 13.5 ounces canned coconut milk , full-fat works best
- 2 cups chopped cauliflower florets
- 2 handfuls baby spinach
- fresh cilantro
Heat the oil in a large pan or wok over medium heat. Add the onion to the pan and sauté for a few minutes until the onion is softened.
Add the minced garlic, chopped zucchini and sliced mushrooms. Stir and cook until the zucchini is browning and soft and the mushrooms are cooked.
Cut the tofu into cubes or tear apart with your hands and add. Cook for a couple of minutes. Add all the spices and salt and cook for 30 seconds until fragrant.
Add the chopped tomatoes, coconut milk and cauliflower. Lower heat and let the mixture simmer for 15-20 minutes, until the sauce has thickened and the cauliflower is cooked.
Add the spinach and cook until wilted.
Serve with your favorite rice and top with chopped cilantro.
Notes - will keep in an airtight container in the refrigerator for 2-3 days. If you like it spicy add some fresh chili or more chili powder