This vegan cauliflower curry pairs roasted, spice-coated cauliflower with a creamy sauce blended from cashews, mango, and roasted red peppers — a combination that brings together sweet, savory, and mildly spiced flavors in a way that feels distinct from a typical curry. Served over rice or your favorite grain, it's a comforting dish with a unique twist.
Watch the full recipe video here
Why Mango and Roasted Red Pepper in a Curry Sauce
Mango adds natural sweetness and a smooth texture to the sauce, while roasted red peppers bring a subtle smokiness and depth that balances the fruit's sweetness. Blended together with cashews, they create a creamy sauce that's rich without being heavy, and different from the coconut- or tomato-based sauces found in more traditional curries.
Ingredients
- 1 large cauliflower head, cut into florets
- 1 large yellow or white onion (about 3 cups)
- ½ cup raw cashews
- ½ cup roasted red bell peppers
- ½ cup mango (fresh or frozen)
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tablespoon fresh lime juice
- 1 tablespoon coriander powder
- ½ teaspoon cumin
- ¼ teaspoon garam masala (or more for extra heat)
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- Salt, to taste
- Olive oil
How to Make Vegan Cauliflower Curry
1. Roast the cauliflower.
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 2 tablespoons of olive oil, coriander powder, cumin, garam masala, paprika, and ½ teaspoon salt. Spread evenly on a lined baking sheet and roast for about 35 minutes, until golden and tender.
2. Cook the aromatics.
While the cauliflower roasts, finely dice the onion and mash the garlic. Heat a large pan over medium-low heat with a few tablespoons of oil. Cook the garlic until fragrant and softened, without letting it brown, then add the onion and ginger. Cook until the onion is soft and caramelized, stirring occasionally.
3. Blend the sauce.
Combine the cashews, mango, roasted red peppers, and 1 cup of water in a high-speed blender, blending until smooth and creamy. If using a standard blender, soak the cashews in hot water for at least 30 minutes first to soften them.
4. Combine and simmer.
Add the roasted cauliflower to the pan with the caramelized onions. Pour in the cashew-mango cream and season with an additional ½ teaspoon of salt, or to taste. Add an extra cup of water to loosen the sauce, swirling it in the blender first to catch any leftover cream. Stir together and let the sauce come to a gentle bubble.
5. Finish and serve.
Turn off the heat and stir in a drizzle of fresh lime juice. Serve hot over rice or your preferred grain.
Recipe Tips
- Don't skip roasting the cauliflower: Roasting brings out natural sweetness and adds texture that boiled or steamed cauliflower won't have.
- Adjust the spice: Add more garam masala or a pinch of cayenne pepper for extra heat.
- Serve it right: Basmati rice or naan both work well for soaking up the creamy sauce.
Frequently Asked Questions
Can I use frozen mango instead of fresh?
Yes, frozen mango works just as well and blends smoothly once thawed slightly.
What can I use instead of roasted red peppers?
Jarred roasted red peppers work well as a shortcut, or you can roast fresh red bell peppers yourself.
Is this curry very spicy?
It's mildly spiced by default, though the heat level is easy to adjust with more garam masala or a pinch of cayenne pepper.