This easy cauliflower mango curry is sweet, creamy, hearty and sooo tasty! Let's celebrate that it's mango season with this simple curry recipe that I am sure you will love. Great for meal prep, vegan, gluten-free and dairy-free.
This recipe was inspired by my mango chicken curry with coconut cream. For anther vegan curry you might want to try this butter bean curry. They both pair great with some easy steamed rice.
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You will love this easy cauliflower mango curry
Since everybody loves the recipe of the best chicken curry with coconut cream, and it's mango season here in Australia, I thought I had to make a vegan version so nobody would miss out. There are so many reasons to love this recipe:
✓ Has so much flavour.
✓ Curry powder has so many healthy benefits, with my favourite ones being anti-inflammatory properties and boosting brain health.
✓ Easy one pot meal.
✓ Ideal for meal prep.
✓ It's vegan, gluten-free & dairy-free.
✓ Fantastic way to use your riper mangoes.
✓ Deliciously sweet and creamy, thanks to the sweetness of the mangoes and creaminess of coconut milk.
Tips for making this recipe
Select your mango carefully. You want to buy a mango that is soft to the touch, so the pulp blends in with the curry sauce. The aim is not to end up with chunks of mango, but with a creamy sweet mango curry sauce.
Cut the cauliflower and potatoes into medium-size chunks. Have a look at the photo below as guidance. I use medium size potatoes and cut them in 4 pieces, and cut the cauliflower chunks to a similar size. Cutting the cauliflower in very small pieces will mean they break apart while cooking and they will end up too soggy, which is not the intent of this recipe.
A quality curry powder is key to success. Quality ingredients are key for everything, but when it comes to curry powder I would say is twice as important. An average curry powder will result in average overall flavour, a great curry powder will result in cracking flavour. Makes sense right? I use Keen's traditional curry powder which is easily accessible in any supermarket.
Can I use other veggies to make this recipe?
Absolutely! One of the beauties of curries is you can use pretty much any veggies you want, and they're a great way to use leftovers you have in the fridge. A few options that would work great are:
✓ Broccoli, sweet potatoes and carrots
✓ Green beans and snow peas
✓ Canned beans, whether it's chickpeas, cannellini beans or butter beans
Related
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Easy Cauliflower Mango Curry
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Main course
- Cuisine: Indian
- Diet: Vegan
Description
This easy cauliflower mango curry is sweet, creamy, filling and sooo tasty! Let's celebrate that is mango season with this simple curry recipe that I am sure you will love. Great for meal prep, vegan, gluten-free and dairy-free.
Ingredients
2 medium onions diced
5 garlic cloves finely diced
1 ripe mango diced
2 ripe truss tomatoes diced
5 medium potatoes cut in 4 pieces
1 cauliflower head (approx. 700 grams) cut in medium chunks (see directions)
3 tbsp curry powder (I use Keen's curry powder)
1 400ml can coconut milk
1 2cm x 2cm piece of ginger
Salt to taste - I use approx ¼ teaspoon
2 tablespoons of olive oil
Instructions
- Wash and cut all the veggies as indicated in the ingredients list. To cut the cauliflower remove the leaves around the base and then use a sharp knife to cut around the core and remove. Separate the big pieces of florets with the hands (see video), and cut each floret in 2 or 3 pieces, see photo below for size guidance.
- Heat a large pot on medium heat and add 2 tablespoons of olive oil. Add the onion a pinch of salt and stir for 2 minutes. Add the garlic and stir for another 5 minutes until the onion starts to be transparent. Add the mango and stir for 3 minutes or until it softens and starts to become a puree.
- Add the tomatoes and stir for 5 minutes until they soften. Add the potatoes, cauliflower and curry powder and combine. Pour the coconut milk, grate the ginger and add a pinch of salt. Mix well all the ingredients, put the lid and cook in low heat for 25-30 minutes, until you can easily insert a fork in the potatoes (meaning they are properly cooked).
- Serve with a side of basmati rice or your favourite grain, and add chopped cilantro on top.
Notes
- If you can't see the video please click this link, and don't forget to follow 🙂
- Use a ripe mango for best result
- Store in the fridge for up to 5 days
- Suitable for freezing without the potatoes
Keywords: easy cauliflower mango curry, vegan cauliflower mango curry, healthy cauliflower mango curry, keens curry powder cauliflower curry, cauliflower mango curry recipe, dairy free cauliflower mango curry
Sarah
I was a fan of your chicken curry recipe, and now this cauliflower version has become a staple for meatless Mondays! Great recipe and always a great dish to cook for the entire family.
★★★★★
Ale
I always cook your chicken curry recipe when I’m craving curry, but this weekend I tried this one instead to avoid eating so much meat and it was just as good as the chicken one!
Lucky me I did it on batch cooking, so I have a couple more portions for this week and some extra in the freezer 😋
★★★★★
Paloma
Me ha encantado esta receta, riquísima la mezcla de sabores, una manera diferente y muy fácil de cocinar la coliflor. La añado a mi lista de recetas favoritas!
★★★★★
Blanca
Such a good idea !! Thanks for sharing
★★★★★
Marta
I love It so much!! Thanks Ali
★★★★★
Soraya
I discovered this dish thank you. And it is delicious! Is an original way to eat cauliflower and avoid meat.
★★★★★
alicia gonzalez tome
thanks Soraya 🙂