This Golden Girl Curry is filled with so much flavor and the perfect meal to make when you are in the mood for a comforting dish, similar to Authentic Vegan Pad Thai and Easy Vegan Fried Rice. It is filled with hidden veggies, butter beans for protein, and tastes amazing with rice or pita for dipping. Best part of all, this curry is made in just one pot so clean-up is a breeze. For another easy and healthy dinner, try my Easy Tofu Dinner Bowls and Bean and Sweet Potato Tacos. For an easy one-pot recipe, make Nourish Pot!
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Notes on Ingredients
- Cauliflower: Fresh or frozen works. Be sure cauliflower is chopped into bite-size florets.
- Butter beans: You can use any kind of white beans.
- Coconut cream: From a can of full-fat canned coconut milk.
- Kale: I used curly kale for this dish, but dinosaur or baby kale work too.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Golden Girl Curry?
- Chop and prep onion, garlic, and cauliflower. Rinse and drain beans.
- Sauté the onion and garlic in a large pan in olive oil.
- Add spices and sauté for another minute.
- Add in cauliflower, tomatoes, veggie broth, and butter beans. Stir.
- Cover and simmer for 20 minutes.
- Stir in coconut cream and blend using an immersion blender.
- Add in kale then cover and cook for another 5 minutes while kale wilts.
- Garnish with cilantro. Serve over rice or with pita/naan.
- Step 1: First, sauté the onion and garlic in olive oil.
- Step 2: Then, add the spices and let cook for another minute.
- Step 3: Add in cauliflower, veggie broth, tomatoes, and butter beans. Stir. Cover and simmer for 20 minutes.
- Step 4: Next, add in coconut cream and blend. Stir in kale, cover, and let it cook for another 5 minutes for kale to wilt. Serve and enjoy!
Commonly Asked Questions
You can use any type of white bean for this dish. Chickpeas or cannellini beans, for example, can be used instead of the butter beans. The beans help the curry get thick and creamy.
You can put this curry over rice (like my Turmeric Coconut Basmati Rice), dip some pita or naan bread in it, or eat it as is with a spoon! You could even serve it with slices of fresh sourdough.
No problem – you can use a blender, just make sure the vegetables and liquid are cooled enough so it does not explode in the blender.
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Extra Helpful Tips
- Make the spice blend in a small bowl prior to mixing it in with the onions and garlic.
- Prep all of the veggies and ingredients ahead of time to save time while cooking.
- If using a blender instead of an immersion blender, make sure the veggies and liquid are cooled enough so it does not explode in the blender.
- Drain and rinse beans well before using to help prevent gas and bloating.
- Make my General Tso’s Tempeh next!
How to Store
Store the leftover Golden Girl Curry in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stove for a couple minutes until warmed through. Store separately from rice/naan/pita or anything else you may have served with it.
If you tried this Golden Girl Curry or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Golden Girl Curry
Equipment
- 1 knife sharp enough to cut vegetables
- 1 pot large
- 1 strainer
- 1 immersion blender or regular blender
Ingredients
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 1 cup cherry tomatoes
- 1 head cauliflower chopped in small pieces
- 2 tablespoon olive oil
- 3 cans butter beans or chickpeas, rinsed and drained
- 1 cup vegetable broth
- ½ cup coconut cream unsweetened
- 2 cups kale shredded, spinach works too
Garnish
- cilantro
- coconut cream full fat
Spice Blend
- 1 teaspoon curry powder
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon turmeric powder
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon ground ginger
- 1 teaspoon salt
- pinch pepper
Instructions
- Chop and prep the onion, garlic, and cauliflower.
- Rinse the beans and drain.
- In a large pot or pan, saute the onion and garlic in olive oil on medium heat until translucent. Add spices and saute for another minute.
- Add in cauliflower and tomatoes. Saute for another 5 minutes.
- Add veggie broth to deglaze the pan.
- Add in butter beans. Stir. Cover and simmer for 20 minutes.
- Add in coconut cream. Blend using an immersion blender. Add in the kale then cover and cook for another 5 minutes.
- Garnish with cilantro and coconut cream. Serve over rice or with pita/naan.
- Enjoy!
Notes
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- Make the spice blend in a small bowl prior to mixing it in with the onions and garlic.
-
- Prep all of the veggies and ingredients ahead of time to save time while cooking.
-
- If using a blender instead of an immersion blender, make sure the veggies and liquid are cooled enough so it does not explode in the blender.
Jordan Stacy says
If you don’t already love curry, this easy curry recipe will completely transform you into a curry lover. It is SO good! I love that it’s filled with so many veggies and is completely dairy-free.