This cauliflower leaf curry recipe uses up the whole cauliflower - florets, stalk and leaves. It's easy and delicious!
This cauliflower leaf curry recipe uses up the whole cauliflower - florets, stalk and leaves.
I've been very keen on reducing food waste, and when using cauliflowers it seems that the leaves make up a lot of waste.
Sure, they can go into the compost bin, but they're perfectly edible so I've put them into this quick, fragrant and flavourful curry.
I love the smells of cooking a curry - the spices fill the house and make you yearn for dinnertime.
It's a meal that often seems unhealthy, but this vegetable-filled meal is rammed full of goodness, spices and a little hint of chilli.
You can leave out the chilli for a mild, family-friendly curry, or add more to kick up the heat.
Vegan curry recipes
Looking for more tasty vegan curry recipes? Try these!
Cauliflower Leaf and Sweet Potato Curry
- 1 cauliflower with leaves
- 1 medium sweet potato
- 1 tablespoon vegetable oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and finely chopped
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon chilli powder or to taste
- 1 tablespoon brown sugar
- 15 oz (400g) can of chopped tomatoes
- 15 oz (400g) can of coconut milk
- salt and pepper
- Prepare the cauliflower by removing the leaves and washing them thoroughly. Chop the leaves as well as the thicker stems of the leaves. Wash the head of cauliflower and cut the florets into bite-sized pieces, as well as the thick stalk.
- Peel and chop the sweet potato into bite-sized pieces.
To cook on the stovetop:
- In a large pan on the stove, heat the oil then add the onion and fry for a few minutes until translucent. Add the garlic and fry for another minute. Add the garam masala, cumin, turmeric and chilli powder and fry for another minute.
- Add remaining ingredients, bring to the boil, then reduce the heat and simmer for 15 minutes or until cooked. Check and adjust seasoning to your preferences.
- Serve with rice, chapattis or naan bread.
To cook in a slow cooker:
- In a frying pan on the hob, heat the oil then add the onion and fry for a few minutes until translucent. Add the garlic and fry for another minute. Add the garam masala, cumin, turmeric and chilli powder and fry for another minute.
- Transfer to the slow cooker, add remaining ingredients and cook on low for 4 hours or high for 2 hours. Check and adjust seasoning to your preferences.
- Serve with rice, chapattis or naan bread.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
USEING THE FLORETS AND LEAVES IN A RECIPE MAKES SENSE,SINCE ITS VALUABLE FOODS.....WE WERE CAREFUL AT HOME WE NEVER THREW AWAY FOOD.....I LOVE THIS CURRY RECIPE BUT I ADD EXTRA CURRY AND A SCOTCH BONET WHOLE PEPPER WITHOUT BREAKING THE PEPPER...THANKS...QUERINO
Just made this tonight using the entire yellow cauliflower head, followed the recipe except I used my La Cocotte on top of the stove and it took about 45 minutes to cook. It was superb and something I will make again and again. Thank you..
I'm so pleased that you enjoyed it! 🙂
How would you recommend doing this recipe on a stove top? Sorry if I missed instructions in the post. I just have neither a multicooker nor a slow cooker.
This looks amazing! Thank you for sharing with the No Waste Food Challenge 🙂
Rosie @Eco-Gites of Lenault
I adore cauliflower and always think that I should make more use of the stems ... although they do not get wasted, here, as the pigs love them. #NoFoodWasteChallenge
Helen @Fuss Free Flavours
I love cauliflower and this is such a good way of using it all up. Also love my Redmond!
just made this and it came out so bland 🙁 did you add any salt to yours? also its very watery is it supposed to be? i made it in the slow cooker
I am a big fan of using every bit of an edible plant, nibbling broccoli stems while cooking the rest up too. This is a fabulous way to use the plethora of leaves that always wraps each cauliflower. You are a brilliant ambassador for Zero Waste. And damn am I jealous of your multicooker. My pressure cooker is scarily old and my slow cooker big enough to feed the street. How handy to have a useful gadget that covers so many cooking jobs.
Mmm yum! I had a simple cauliflower curry for my dinner last night. Such a great low cal veg to use in such dishes!
Mmmmm, great idea to use the leaves - that never would have occurred to me but I will give it a call.
Jess @ Along Came Cherry
Looks amazing, I love curry and a great idea to use the leaves x
Jen @ Jen's Food
I have to confess I am guilty of discarding my cauliflower leaves, I'll definitely be using them next time I make a curry though. Thanks for sharing with #ExtraVeg
Dannii @ Hungry Healthy Happy
This looks delicious. I love adding sweet potato to curries, as not only does it make them more filling, but it adds a really nice texture too.
This looks delicious! I've been thinking about getting a slow cooker and now you've made me wonder if I should get a multicooker instead! Oh, decisions, decisions...
I'm loving this dish, healthy, summery and easy to make! Would make great lunch as well.
Looks SO good <3 <3
Thanks! I hope you get a chance to try it 🙂
Oh my; that looks and sounds delicious and what a great way to use an entire cauliflower - thanks for sharing Kate, I'm totally inspired!
Thanks Rachelle! I've really been getting into the spirit of Zero Waste Week and have loved using up food, root to leaf.