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Vegan Coconut Curry

Vegan Coconut Curry


This vegan coconut curry combines cauliflower and almonds on our Naan to create a meal so delicious, you won’t believe it’s healthy.

  • Author: californialavash


  • 2 sheets Atoria’s Family Bakery Naan
  • Cauliflower florets
  • 1 green onion
  • 1 tablespoon curry paste
  • Coconut milk
  • 1 sprig Cilantro
  • Toasted almonds
  • 1 Jalapeño
  • 1 tbsp oil
  • Salt
  • Sugar


  1. Slice the green onion into thin rounds, keeping white and green parts separate.
  2. Heat a splash of oil in a large pot with a lid over medium heat and saute the white parts of the onion for about 1 minute, until slightly softened.
  3. Add a generous tbsp. of the curry paste and cook for about 20 seconds, then add the coconut milk, cauliflower, and a pinch of sugar.
  4. Reduce heat to low, cover, and cook for about 20 minutes until the cauliflower is tender enough to pierce with a fork. Stir occasionally and add a splash of water if the curry seems too thick or dry. Season with salt to taste, adding more curry paste if you like a stronger or spicier curry flavor.
  5. Halve and slice the jalapeño, and roughly chop a handful of almonds. Warm the Naan either in the toaster or in a dry frying pan over low heat, turning as needed until hot.
  6. Serve the curry with a few cilantro leaves, some almonds, the reserved green onion, and (if you like it spicy) some sliced chile over the top.


  • Serving Size: 3
Vegan Coconut Curry

In this recipe:

Naan Traditional »