Spicy Red Curry Cauliflower is a bold, creamy, and flavorful vegan soup loaded with Thai-inspired spices, coconut milk, and roasted cauliflower. It’s the perfect dish for chilly evenings or when you crave something warm and nourishing. This soup combines the rich flavors of red curry with the wholesome goodness of cauliflower, making for a delightful and satisfying meal. The creamy texture and customizable heat level mean you can adjust it to your taste, ensuring every bowl is just right for you!
Why You’ll Love This Spicy Red Curry Cauliflower
This dish is not just delicious; it’s a powerhouse of nutrition and flavor. Here are a few reasons to love it:
- It’s a vegan spicy red curry cauliflower soup that caters to plant-based diets.
- Quick to prepare, it’s an easy spicy red curry cauliflower recipe for busy weeknights.
- Rich in fiber and nutrients, making it a healthy spicy red curry cauliflower.
- Full of Thai-inspired flavors that transport you to a tropical paradise.
- Perfect for meal prep; this red curry cauliflower recipe stores well in the fridge.
- Customizable heat levels let you decide just how spicy you want it.
Ingredients for Spicy Red Curry Cauliflower
Gather these items:
- 1 tablespoon coconut oil or olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste (adjust to taste)
- 1 head cauliflower, cut into florets
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- 3 cups vegetable broth
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Optional: chili flakes or sriracha for extra spice
- Chickpeas
- Lentils
- Baby spinach or kale
- Roasted carrots or sweet potatoes
How to Make Spicy Red Curry Cauliflower Step-by-Step
- Step 1: Heat oil in a large pot over medium heat. Add onion and cook until translucent. Stir in garlic and ginger and cook for about 1 minute.
- Step 2: Stir in red curry paste and cook for 1–2 minutes to bloom the spices.
- Step 3: Add cauliflower florets, tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
- Step 4: Let cook for 20–25 minutes until cauliflower is fork-tender.
- Step 5: Puree with an immersion blender until smooth, or blend in batches.
- Step 6: Stir in lime juice, season with salt and pepper, and add chili flakes if desired.
- Step 7: Ladle into bowls and garnish with cilantro, coconut milk swirl, or a squeeze of lime.
Pro Tips for the Best Spicy Red Curry Cauliflower
Keep these in mind:
- Adjust the heat level by changing the amount of red curry paste.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
- For extra creaminess, consider adding more coconut milk or a dollop of cashew cream.
- Experiment with adding chickpeas or lentils for added protein.
Best Ways to Serve Spicy Red Curry Cauliflower
This soup is perfect on its own, but here are some ideas for serving:
- Pair with warm naan or rice for a complete meal.
- Serve with a side salad for a refreshing contrast.
- Top with extra cilantro, chili flakes, or a squeeze of lime for added flavor.
How to Store and Reheat Spicy Red Curry Cauliflower
This soup is ideal for meal prep. Simply store it in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm on the stovetop or in the microwave until heated through. For best results, add a splash of vegetable broth or coconut milk to restore creaminess.
Frequently Asked Questions About Spicy Red Curry Cauliflower
What’s the secret to perfect Spicy Red Curry Cauliflower?
The secret lies in using high-quality red curry paste and allowing the spices to bloom during cooking. This enhances the overall flavor, making your soup deliciously aromatic and satisfying.
Can I make Spicy Red Curry Cauliflower ahead of time?
Absolutely! This soup is great for meal prep. You can make it ahead and store it in the fridge or freezer. Just reheat it when you’re ready to enjoy!
How do I avoid common mistakes with Spicy Red Curry Cauliflower?
To avoid common mistakes, ensure not to overcook the cauliflower—aim for fork-tender. Also, taste as you go to adjust seasoning and spice levels to your preference.
Variations of Spicy Red Curry Cauliflower You Can Try
If you want to mix things up, consider these variations:
- Add spinach or kale for an extra nutrient boost.
- Incorporate chickpeas for added protein and texture.
- Try using roasted cauliflower instead of raw for a deeper flavor.
- For a gluten-free option, ensure your curry paste is gluten-free.
For more delicious recipes, check out Roasted Carrot Soup or Mediterranean Chickpea Salad. If you’re interested in the health benefits of cauliflower, you can read more here.
PrintSpicy Red Curry Cauliflower: 5 Bold Vegan Recipes
Spicy Red Curry Cauliflower Soup is a bold, creamy, and flavorful vegan soup loaded with Thai-inspired spices, coconut milk, and roasted cauliflower.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste (adjust to taste)
- 1 head cauliflower, cut into florets
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- 3 cups vegetable broth
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Optional: chili flakes or sriracha for extra spice
- Chickpeas
- Lentils
- Baby spinach or kale
- Roasted carrots or sweet potatoes
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until translucent. Stir in garlic and ginger and cook for about 1 minute.
- Stir in red curry paste and cook for 1–2 minutes to bloom the spices.
- Add cauliflower florets, tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
- Let cook for 20–25 minutes until cauliflower is fork-tender.
- Puree with an immersion blender until smooth, or blend in batches.
- Stir in lime juice, season with salt and pepper, and add chili flakes if desired.
- Ladle into bowls and garnish with cilantro, coconut milk swirl, or a squeeze of lime.
Notes
- Adjust the heat level by changing the amount of red curry paste.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
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