Thai Yellow Curry With Cauliflower

A vegan Thai yellow curry loaded with heat, spices and cauliflower.


  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1/4 cup cilantro stems (chopped) + leaves (chopped)
  • 1 large onion (thinly sliced into half moons)
  • 1/4 cup yellow curry paste
  • 1 small tomato (chopped)
  • 13.5 ounce can light coconut milk
  • 1 small head cauliflower, about 3 cups (broken into small florets)
  • 1/4 cup cilantro leaves
  • additional salt and pepper to taste
  • 1/4 cup water
  • 1 1/2 teaspoons sugar ( optional)
  • 1 1/2 tablespoons fish sauce (optional)


  1. In a medium sized pot over medium-high heat, add oil, ginger, cilantro stems and onions – and cook for 10 minutes, until onions are translucent.
  2. Add curry paste, stir and cook for 1 minute.
  3. Add tomato, coconut milk and cauliflower. Stir and bring to a boil. Lower the heat, cover and simmer for 20 minutes, until cauliflower is tender.
  4. Season with salt and pepper – and sugar if you prefer a bit sweeter. Serve.


This Thai yellow curry will keep refrigerated for up to 3 days.


Keywords: recipe, Asian, healthy, plant based, meatless, vegetarian, gluten-free

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