This cauliflower, mango and spinach coconut curry is the perfect combination of comfort and nutrition. With its creamy texture, vibrant ingredients and gentle spices, it’s a simple yet impressive plant-baseddish that works for both weeknight dinners and relaxed weekend entertaining.
Easy Coconut Cauliflower Curry with Mango & Spinach
This cauliflower, mango and spinach coconut curry is a creamy, comforting and flavour-packed vegan dish that’s perfect for a healthy weeknight dinner. Made with roasted cauliflower, warming spices, chickpeas and coconut milk, it delivers the perfect balance of sweet, savoury and gently spiced flavours.
Naturally vegan and gluten-free, this easy coconut curry is mild enough for everyone to enjoy, but can easily be customised with extra chilli if you prefer more heat. Ready in under 45 minutes, it’s a nourishing, one-pot meal that’s ideal for sharing with family or friends.
This Cauliflower, Mango and Spinach Coconut Curry is a tasty addition to my curry recipe collection.
Why You’ll Love This Recipe
- Easy, one-pot vegan curry
- Naturally gluten-free and dairy-free
- Creamy without needing any cream
- Perfect balance of sweet mango and warming spices
- Great for meal prep or batch cooking
Other Curry Recipes To Try
Tips for the Best Coconut Curry
- Roast the cauliflower first for deeper flavour
- Use a ripe mango for natural sweetness
- Add chilli gradually to control heat
- Finish with fresh lemon juice to brighten the dish
- Let it sit for 10 minutes before serving for richer flavour
What to Serve with This Curry
This curry pairs perfectly with:
- Steamed basmati rice
- Brown rice or quinoa
- Warm naan or flatbread
- Coconut rice for extra richness
TREE AID Grow Hope Appeal
I was asked by TREE AID to develop a recipe using tree food as part of their Tree Food Challenge in support of Grow Hope Appeal.
Since 1987 TREE AID has been a leading expert in using trees to tackle poverty and produce environmental improvement in remote and isolated areas of Africa. Trees are helping people create thriving, sustainable communities. Tree foods are a vital source of nutrition for families in the drylands of Africa. Every two minutes, a child dies from hunger and malnutrition, which kills more people every year than AIDS, TB and Malaria combined. Trees provide a direct answer to hunger, and the lifeline families so desperately need.
Mango is a wonderful tree food. Mango trees can live up to 300 years while still bearing fruits. I love the mango fruits, they are deliciously sweet and have a generous flesh. Mangos are rich in vitamins A, B6, C, and minerals. They also contain anti-oxidants.
This Christmas, you can help families in Africa grow their own tree foods by supporting the Grow Hope appeal. TREE AID are asking people to support the appeal by fundraising or making a donation. To find out more and make a donation visit the TREE AID website.
![Cauliflower, Mango and Spinach Coconut Curry [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/12/Cauliflower-Mango-and-Spinach-Coconut-Curry-vegan-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Cauliflower, Mango and Spinach Coconut Curry [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 600 g cauliflower
- 3 handfuls of spinach leaves
- 3 tomatoes
- 1 large mango
- 1 tsp ground coriander
- 1 tsp mustard seeds
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp fenugreek
- 1/2 tsp turmeric
- 1 Tbsp freshly grated ginger
- 1 onion – finely chopped
- 3 garlic cloves – crushed
- 400 ml coconut milk
- 400 ml vegetable stock
- 400 g can chickpeas
- juice of 2 lemons
- 2 tsp sugar
- 1 red chilli
- coconut flakes to serve
- large bunch of fresh coriander to serve
- salt & pepper
- olive oil
Instructions
- Preheat the oven to 200C/390F/Gas 6.
- Cut the cauliflower in smallish florets.
- Place the cauliflower on a baking tray. Gentle toss in olive oil. Roast for around 20 mins until the cauliflower is cooked (it should still have a bite). Make sure you give a stir after 10mins so it cooks evenly.
- In the meantime heat some olive oil in a large saucepan. Add the finely chopped onion and crushed garlic.
- Add the ground coriander, cumin, mustard seeds, garam masala, ginger, fenugreek and turmeric. Fry gently until onion is soft.
- Add the quartered tomatoes, coconut milk, stock, chickpeas and spinach.
- Top with the cauliflower. Bring to the boil and cook until spinach is wilted.
- Add the mango cut in 2cm [0.8 inches] dice.
- Season with lemon juice, sugar followed by salt & pepper.
- Add the finely chopped chilli to taste.
- Serve with plenty of chopped fresh coriander and plenty of dry roasted coconut flakes.
- Best eaten with rice and / or flat bread.
Nutrition
Find this recipe online:
Cauliflower, Mango and Spinach Coconut Curry [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/cauliflower-mango-and-spinach-coconut-curry-vegan-gluten-free/
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