Yellow Vegan Cauliflower Curry

Have you guys noticed a trend lately? I swear that we eat more than turmeric and curry flavored cauliflower on a daily basis, but for some reason this blend of Indian spices has just been calling our name. I figured that it was worth sharing because 1) it was DELICIOUS and 2) because well is there really such thing as too much curry? I mean is it a stretch to go as far as to say that's like saying there is such thing as too much chocolate? I guess it depends how much you like curry, and well I think you get the picture on where I fall in that category.

Really though, I just want like a MINIMUM of two months with absolutely nothing to do but go to India on an epic yoga retreat, and learn how to make all types of incredible vegetarian Indian food and basically never eat a meal thats not sprinkled with turmeric again.

Anyway in my quest to becoming a curry expert, this curry has topped my list as one of my favorites that I have made thus far. It is super flavorful, and loaded with tons of healthy vegetables and spices that are great for grounding our bodies as we make our way into the later post-summer months. It also is really quick and easy to make, and doesn't require dirtying every single pot and pan in your kitchen which is always a plus in my book, anything that can basically be cooked in one pan is kind of my favorite. 

Yellow Vegan Cauliflower Curry

serves 4-6



  • 1-2 tbsp coconut oil
  • 1 scallion (chopped)
  • 1 tbsp red curry powder
  • 1 dried bay leaves
  • 3 cloves of garlic, minced
  • 2 tsp minced fresh ginger
  • 1 tbsp cayenne powder
  • 3 cups cauliflower florets (chopped and removed from stems)
  • 1 sweet potato (chopped into small cubes)
  • 28 oz can crushed tomatoes
  • 2 cups vegetable stock
  • 1 cup chickpeas (drained)
  • 1 bunch Kale (stems removed and chopped)
  • Salt + Pepper (to taste)
  • 1/4 cup fresh parsley, chopped
  • 1 cup brown rice (Note: to make brown rice boil 2 cups water, add 1 cup brown rice, reduce to simmer)


  • Heat the coconut oil in sauce pan over medium heat.
  • Add the scallions, garlic, and fresh ginger. Cook until soft, (roughly 5 minutes).
  • Add the curry powder, bay leaf, and cayenne to the sauce pan, and cook for 3-5 minutes.
  • Add the potato and cauliflower to the pot and season with salt and pepper.
  • Add the crushed tomatoes to the pan, and vegetable stock. Stir and bring to a boil.
  • Lower the heat to simmer, and cook until sweet potato is tender (about 35 minutes).
  • Once the potato is cooked, add the chickpeas and diced kale, and simmer for 5 more minutes.
  • Check the curry's taste, and add a little more salt, or cayenne if desired. 
  • Serve with brown rice or just enjoy on its own!