A luxurious and comforting plant-based dish, this creamy cashew cauliflower curry features tender cauliflower florets enveloped in a silky cashew-coconut sauce infused with aromatic spices. Served over fluffy basmati rice, it offers a hearty and satisfying meal that’s both wholesome and full of flavor.

Why You’ll Love This Recipe

This curry is rich, comforting, and entirely plant-based, making it suitable for a variety of dietary preferences. The combination of soaked cashews and coconut milk creates a luscious, dairy-free sauce with incredible depth. It’s easy to prepare in under an hour and is perfect for meal prep, family dinners, or cozy nights in. The blend of warming spices with creamy texture makes every bite both soothing and bold.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper (optional)
1 head cauliflower, broken into florets
1/2 cup raw cashews, soaked in hot water for 15 minutes
1 can (13.5 oz) full-fat coconut milk
1/2 cup water or vegetable broth
Juice of 1/2 lemon
Cooked basmati rice, for serving
Chopped cilantro and cashews, for garnish

directions

Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Stir in the curry powder, turmeric, cumin, salt, and cayenne pepper (if using). Cook for another 30 seconds to bloom the spices.
Add the cauliflower florets and toss to coat them well with the spices.
In a blender, combine the soaked cashews, coconut milk, and water or vegetable broth. Blend until completely smooth and creamy.
Pour the cashew-coconut sauce over the cauliflower in the skillet. Stir to combine and bring to a gentle simmer.
Cover the skillet and cook for 15–20 minutes, or until the cauliflower is tender and the sauce has thickened. Stir occasionally.
Stir in the lemon juice and adjust seasoning with more salt or spice as needed.
Serve the curry hot over cooked basmati rice, garnished with chopped cilantro and extra cashews.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: About 40 minutes

Variations

Add greens: Stir in a handful of spinach or kale during the last few minutes of cooking.
Use frozen cauliflower: Substitute with frozen florets; no need to thaw first.
Spicy version: Increase cayenne or add chopped fresh chili.
Protein addition: Add cubed tofu or chickpeas for a more protein-rich meal.
Nut-free option: Replace cashews with sunflower seeds or use a thick coconut cream instead.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat until hot, stirring occasionally. You may need to add a splash of water or coconut milk if the sauce thickens.
Microwave individual portions for 2–3 minutes, stirring halfway through.
To freeze, allow the curry to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this curry ahead of time?

Yes, this curry keeps well and even tastes better the next day as the flavors develop.

Do I need to soak the cashews?

Yes, soaking softens the cashews and helps them blend into a smooth sauce. A 15-minute soak in hot water is sufficient.

Can I use roasted cashews instead of raw?

Raw cashews are best for blending into a creamy sauce. Roasted cashews may alter the texture and flavor.

What can I use instead of coconut milk?

You can try unsweetened almond milk or oat milk with a tablespoon of olive oil or nut butter for creaminess, though it will change the flavor.

Is this curry spicy?

It has mild heat, but you can adjust the cayenne to your preferred spice level.

Can I substitute the cauliflower with another vegetable?

Yes, broccoli, sweet potatoes, or butternut squash are great alternatives.

How do I thicken the sauce?

If needed, simmer uncovered for a few extra minutes to reduce the sauce further.

Can I add legumes to this curry?

Yes, adding chickpeas or lentils makes it more filling and adds extra protein.

What should I serve with this curry?

Basmati rice is traditional, but quinoa, naan, or even cauliflower rice work well.

Does this curry freeze well?

Yes, it freezes beautifully. Just ensure it’s cooled completely before freezing.

Conclusion

Creamy cashew cauliflower curry is a vibrant, indulgent dish that brings comfort and nutrition to the table. Its velvety sauce, fragrant spices, and tender cauliflower create a satisfying meal that is easy to prepare, make-ahead friendly, and sure to please anyone seeking a hearty plant-based option. Perfect with rice and a handful of fresh herbs, it’s a recipe you’ll want to make again and again.