I love a meal that I can just throw together and simmer for a bit, and thanks to flavorful ingredients, it tastes like you have labored for hours. In this Creamy Cauliflower Curry with Beans, Coconut milk and canned beans are the time-savers. In stead of soaking and cooking beans, I devoted a little time to chopping cauliflower and carrots. I even had time to mince fresh turmeric and ginger, for an authentic flavor that really brought it to another level.

Cooks in Five Minutes

You read that right, once you get all the ingredients in the pan and cover it, just five minutes of braising is all it takes for a creamy cauliflower curry to be ready to serve. If you start cooking basmati rice when you start chopping the vegetables, it should be done in time for dinner.

How To Make Creamy Cauliflower Curry

First of all, prep your ingredients. For the video, I had everything all chopped and prepped, to save time. Chop the turmeric, ginger, red chili, carrot and cauliflower. I kept them in separate bowls, but as you can see in the video, the spices all go in, simmer for a minute, then the cauliflower, carrot and beans, so you can just chop it and have it in two piles on your cutting board.

Bring the coconut milk to a boil, add the spices, then the veggies and beans, cover, and cook for five. That’s it. I made rice, but you can serve it with flatbreads or whatever works for you.

Ingredients for Creamy Cauliflower Curry

If you haven’t worked with fresh turmeric root, read about it here. The roots resemble ginger, but are smaller. It’s become very popular, in part because we all love curry, and also because we like to put it in smoothies, juices, and other foods for its anti-inflammatory properties. The current wisdom is that you’ll get the most benefit from consuming turmeric if you have it with black pepper, cumin, and some fat, for maximum absorption. Fresh ginger is also an anti-inflammatory all-star, and red chilis are rich in Vitamin C. Luckily, all those things make a spicy curry taste great.

Always use full-fat coconut milk, for maximum flavor and richness. If you want less fat, just use half water and half coconut milk.

Cauliflower is excellent in this, mild tasting enough to really let the spices and coconut milk shine, but sturdy enough to keep some texture. Carrots add sweetness and color. I used kidney beans, but if you have chickpeas or black beans handy, go ahead and use them. Just drain and rinse first.

Eat Well, Be Well

I love it when an absolutely delicious dish is packed with healthful foods, and this one is a win-win. Serve the ones you love foods that make them feel great from the inside out, and everyone will be happy!

Creamy Cauliflower Curry with Beans

Course Main Course
Keyword cauliflower, curry, fresh turmeric
Servings 4
Author Robin Asbell


  • 1 can coconut milk
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon coarsely ground black pepper
  • 1 tablespoon fresh turmeric minced
  • 1 tablespoon fresh ginger minced
  • 1 large Red Fresno or jalapeno minced
  • 4 cups cauliflower florets
  • 1 large carrot chopped
  • 1 15 oz can kidney beans cooked
  • 1/2 teaspoon salt
  • cilantro
  • cooked rice


  • In a large saute pan, pour the coconut milk and bring to a boil. Add the turmeric, ginger, chili, cumin seed, mustard seed and salt and stir, bring to a boil.
  • Add cauliflower, carrot and kidney beans and stir, cover the pot and reduce the heat to simmer for about 5 minutes.
  • When the cauliflower is tender, serve over rice, garnished with cilantro.