This Creamy Coconut Curry Cauliflower Rice with Spinach and Tomato is a delicious and healthy meal! Made from coconut milk, which provides plenty of healthy fats and flavor. I pair my curry with cauliflower rice, spinach, and tomatoes for a fresh, healthy and low carb vegan meal!
For a comforting and super nourishing meal, you have to try this coconut curry cauliflower rice! It is easy to make, packed with flavor and so beautiful to look at. I mean, look at all those colors!
To make this creamy coconut curry cauliflower rice as flavorful as possible, I used lots of spices that you probably have on hand! Here's what you'll need:
- Flavor makers: For this flavorful coconut curry you will need garlic powder, curry powder, cumin, turmeric, paprika, cayenne pepper to taste, and salt & pepper to taste! Keep in mind the cayenne pepper is pretty spicy, so just one little shake will do.
- Canned Coconut Milk: Canned coconut milk is thick and creamy with tons of healthy fats. It will make this curry creamy and so delicious!
- Vegetables: To the curry itself, you will want to add onion for extra flavor. Then separately, I cooked up my cherry tomatoes and spinach and added them to the top of my curry once served!
- Crispy Chickpeas: I like to top this off with some crispy chickpeas for extra protein! You can omit this step or just add regular canned chickpeas. For crispy chickpeas, you will also need some olive oil, garlic powder and salt & pepper.
How to Make This Recipe
The preparation for vegan coconut curry is super simple! Here are the steps:
Step 1: Bring a small saucepan with olive oil to medium heat. Add the diced onions and cook for 2 minutes until they are translucent. Then, stir in the coconut milk and spices. Bring the pot to a boil, stirring frequently. Then reduce the heat to a simmer. Simmer on low for about 15-20 minutes.
Step 2: While the curry is simmering, prepare the rice. You can opt for cauliflower rice, long grain, jasmine, or basmati rice if you prefer. I prefer to heat my cauliflower rice up in a skillet sprayed with olive oil. Bring the skillet to medium heat and cook the cauliflower rice, stirring often. Season with salt & pepper. You can add a little cumin and garlic powder if desired. Once the rice reaches the desired crispness, take off the heat.
Step 3: Bring a skillet to medium heat and spray it with olive oil spray. Add the spinach and cherry tomatoes and cook for about 2 minutes, until the spinach is wilted and the tomatoes are slightly cooked. Top the spinach and tomatoes over the cauliflower rice.
Step 4: If you would like, while the sauce is simmering, bring a small or medium skillet to medium heat with some olive oil. Once warm, add the drained chickpeas and season with garlic powder, salt, and pepper to taste. Cook, stirring often, until the chickpeas are golden, about 7-10 minutes.
Step 5: When the curry sauce is done, you can serve it as is or you can use a handheld immersion blender to blend until the onions are blended into the sauce. Serve your dish with ¼ cup of the sauce. Serve topped with crispy chickpeas or cilantro and more cayenne pepper. Enjoy!
- Add chickpeas for protein: I like adding the crispy chickpeas on top because they add some extra texture and tons of protein and fiber! But this is totally optional and this dish is still delicious without them.
- Add more veg or switch them out: You can add more veggies than just spinach and tomato here, if you would like! I would recommend trying mushrooms, kale, carrots or zucchini as well.
- Don't like spice? Feel free to omit the cayenne pepper in this recipe if you are averse to spice.
- Not into rice? Try substituting the rice for quinoa!
Frequently Asked Questions
This coconut curry recipe is generally not spicy, although some curry powders can be slightly spicy so check the ingredients on your curry powder! The only spicy thing in this recipe is the cayenne pepper, so adjust the amount of cayenne pepper accordingly.
- To store: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through.
- To freeze: The coconut curry sauce in this recipe is freezer friendly. Any leftover sauce should be cooled and then placed in an airtight container. Freeze the leftovers for up to 2 months. I don't recommend freezing the cauliflower rice or spinach and tomatoes.
- To thaw & reheat: Allow the coconut curry sauce to thaw in the fridge overnight or on the counter for a few hours. Then reheat in a saucepan or in the microwave until hot.
More Vegan Dinner Recipes
- Easy Vegan Tomato Curry
- Chickpea Meatballs & Tahini Brussels Sprouts
- Creamy Coconut Curry & Rice Casserole
- Quinoa Veggie Fried Rice
Creamy Coconut Curry Cauliflower Rice with Spinach and Tomato
- 1 can reduced fat coconut milk
- ¼ cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 2 teaspoon curry powder
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper (optional)
- salt and pepper to taste
Coconut Curry Veggies
- 4 cup cauliflower rice, prepared substitute regular white, jasmin, or basmati rice, prepared
- 2 cup fresh spinach
- 1 cup sliced cherry tomatoes
- 1 13 oz can chickpeas, rinsed & drained
- 1 tablespoon Olive oil
- ½ teaspoon garlic powder
- salt and pepper
- Begin by preparing your curry sauce. Bring a small saucepan with olive oil to medium heat. Add the diced onions and cook for 2 minutes until they are translucent but not browned. Then, stir in the coconut milk and spices. Bring the pot to a boil, stirring frequently, and then reduce the heat to a simmer. Simmer on low for about 15-20 minutes.
- While the curry is simmering, prepare your cauliflower rice or regular, jasmin, or basmatic rice as desired. I prefer to heat my cauliflower rice up on in a skillet sprayed with olive oil spray. Bring the skillet to medium heat and cook the cauliflower rice, stirring often. Season with salt, pepper. Sometimes I'll add a little cumin and garlic powder to my cauliflower rice. Cook until it reaches desired crispiness - I like mine very crispy so I cook it until it's lightly browned.
- After your rice is done, bring a skillet to medium heat on the stove and spray it with olive oil spray. Add the spinach and tomatoes and cook for about 2 minutes, until the spinach is wilted and tomatoes are lightly cooked. Top the spinach and tomatoes over the cauliflower rice.
- When the curry sauce is done, you can serve it as is or you can use a handheld immersion blender to blend until the onions are blended into the sauce. Your preference! Serve your dish with ¼ cup of the sauce. You may refrigerate the leftover curry for 2-3 days or freeze for 30 days.
- This recipe goes well topped with cilantro, more cayenne pepper (if spicy is your thing!), or served with chickpeas for added protein! Instructions below.
- While the soup is simmering, bring a small or medium skillet with olive oil to medium heat. Once warm, add the chickpeas and season with garlic powder, salt, and pepper to taste. Cook, stirring often, until the chickpeas are golden (about 7-10 minutes).
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Thelma R says
This recipe is so good! I made this recipe this past week and I was surprised at how delicious this was. My husband loved it and it is a good meatless option. I also added chick peas as well. The curry flavor was tasty. Thank you for this option.
Hi Thelma, thank you so much for trying my recipe! I am so happy that you and your husband enjoyed!
So GOOD!!! Grew up with my dad making curry and now I am on my own and it brought back the warm delicious curry nights. Thanks so much!