Cauliflower Curry & Ginger Garlic Carrot Jasmine Rice

I am happy to introduce this Vegan Coconut Cauliflower Curry and Ginger Garlic Carrot Jasmine Rice dish to you! It has to be one of my favorite dishes that I've made because you're guaranteed to have leftovers and the next day when you heat up another dish it will be ten times better!    

Let's get right into it - I'd love to see your creations of this dish and what twists you have on it - remember to tag @eatingwithmax and #eatingwithmax in your posts!



  • One large cauliflower

  • 3-4 Roma tomatoes - cut into quarters ( or handful of cherry tomatoes)

  • 1/4 cup coconut milk

  • 2 cups vegetable stock

  • 3 cloves of garlic (grated or diced)

  • 1 -2 tbsp of ginger (grated)

  • 1 yellow onion (diced)

  • 2-3 tbsp of coconut oil

  • 1/2 tsp brown mustard seeds

  • 1/2 tsp fennels seeds

  • 1/2 tsp coriander seeds (or powder)

  • 1 tsp turmeric (fresh or powder)

  • 1/2 tsp cumin

  • 1/4 tsp black pepper

  • 1/4 tsp fenugreek seeds

  • pinch of cayenne

  • pinch of cinnamon

  • pinch of paprika

  • pinch of orange zest

Ginger Garlic Carrot Jasmine Rice

  • 2 cloves garlic (grated or chopped)

  • 1 tbsp ginger (grated)

  • 1/2 carrot (grated)

  • 1 tbsp coconut oil

  • 1 cup jasmine rice

  • pinch of pink himalayan sea salt



For the Ginger Garlic Carrot Jasmine Rice - bring the pot to medium heat - add your coconut oil, until it's meltedand then add your garlic, ginger and salt - give that a good stir and mix well - coating everything nicely.  Toss in your grated carrots in next and give that mix - after that has been cooking for a bit - ADD 1 cup of water and bring to a simmer - once you see the water boiling lightly - add in your jasmine rice and give it a stir for a moment - reduce your heat and COVER with a lid - next you will prepare your curry - the rice will be ready in 20 minutes or so - as long as it's on the lowest setting you'll be fine and your rice will be fluffy and pillowy.

Ok, now it's time to make that curry!

In a big pot, turn the heat to medium high heat - add your coconut oil and throw in all your spices and give that a good stir - coating and covering all the spices with the oil.  Cutting or tearing apart the cauliflower with your hand - add cauliflower to the pot and after a few minutes allowing the cauliflower to heat up - add your vegetable stock (or water) to the pot.  Bring to a boil - then add your tomatoes - lower heat to lowest setting and COVER with a lid.  Allow this to cook up to one hour - just before you turn the heat off (about 2 minutes before) add your coconut milk to the curry and give it a good stir and mixing all ingredients.  You can leave the lid off and allow the curry to settle.  

This curry is good for about a month or two in the freezer, but I guarantee it won't last that long.  It's even better the next day - try it!

 Enjoy - you deserve this and I hope you enjoy it as much as I enjoyed making this!

I've add a vegan coconut yogurt and cilantro to the curry as well - this just brings the dish to another level - try my NAAN recipe too!