If you have a jar of curry powder in your pantry, you can make a number of meals with just one spice! It becomes a pungent broth for soup when stirred into stock, or the base of a creamy stew when mixed with a can of coconut milk. You can roast chickpeas with a pinch of curry powder for a healthy snack, or use it to flavor a yogurt-based sauce that pairs perfectly with cruciferous vegetables.

Here, cauliflower and broccoli are combined with said sauce, topped with breadcrumbs and baked casserole-style. This makes an excellent healthy side dish or a full vegetarian meal when served with rice. The best part about this recipe is the ease of prep; chop the vegetables, mix the sauce, pop in the oven, and let it do all of the work for you!

Easy Curry Cauliflower Casserole (Serves 4)


  • 1 small head cauliflower, chopped
  • 1 small head broccoli, chopped
  • ½ cup vegetable stock
  • ½ cup plain yogurt
  • ½ teaspoon curry powder
  • ¼ cup plain breadcrumbs
  • 2 tablespoons grated Parmesan cheese (optional)


  1. Preheat your oven to 375 degrees.
  2. Place the chopped cauliflower and broccoli in a baking dish.
  3. Mix the vegetable stock, yogurt, and curry powder together, and pour the mixture over the cauliflower and broccoli. Toss gently to coat.
  4. Top the vegetables with breadcrumbs and cheese (if using).
  5. Bake for approximately 20-25 minutes until the vegetables are cooked through, the sauce is bubbling, and the breadcrumbs are golden brown.

Do you have curry powder in your spice drawer already?


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