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Spicy Red Curry Cauliflower: 5 Bold Vegan Recipes

Spicy Red Curry Cauliflower
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Spicy Red Curry Cauliflower Soup is a bold, creamy, and flavorful vegan soup loaded with Thai-inspired spices, coconut milk, and roasted cauliflower.

Ingredients

Scale
  • 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

  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.
  2. Stir in red curry paste and cook for 1–2 minutes to bloom the spices.
  3. Add cauliflower florets, tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
  4. Let cook for 20–25 minutes until cauliflower is fork-tender.
  5. Puree with an immersion blender until smooth, or blend in batches.
  6. Stir in lime juice, season with salt and pepper, and add chili flakes if desired.
  7. 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

Find it online: https://quizsavor.com/spicy-red-curry-cauliflower/

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