Cauliflower Curry

Indulge in the rich, aromatic flavors of this hearty Cauliflower Curry, a plant-based delight that's both comforting and nourishing. Made with tender cauliflower florets simmered in a luscious coconut milk and tomato-based sauce infused with fragrant spices like cumin, turmeric, and garam masala, this curry is a celebration of vibrant Indian-inspired flavors. A touch of fresh ginger, garlic, and cilantro elevates the dish, while a squeeze of zesty lemon adds a bright finish. Quick and easy to prepare in just 45 minutes, this versatile recipe is perfect for busy weeknights and is vegan and gluten-free. Serve it over fluffy basmati rice or alongside warm naan bread for a satisfying meal that will transport your taste buds to a spice-filled adventure.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Coconut oil
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 1 teaspoon Paprika
• 2 tablespoons Tomato paste
• 1 14 oz can Coconut milk
• 1 cup Vegetable broth
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 0.25 cup, chopped Cilantro
• 0.5 None Lemon

Directions

Step 1

Wash the cauliflower and break it into small florets. Set aside.

Step 2

In a large saucepan or deep skillet, heat the coconut oil over medium heat.

Step 3

Add the cumin seeds to the pan and let them sizzle for about 30 seconds until fragrant.

Step 4

Add the finely chopped onion and sauté for 5 minutes until soft and translucent.

Step 5

Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes.

Step 6

Add the turmeric, ground coriander, garam masala, and paprika. Stir to coat the onions and cook for 1 minute to release the aromatic flavors.

Step 7

Add the tomato paste and mix well. Cook for an additional 2 minutes.

Step 8

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 9

Gently add the cauliflower florets to the sauce. Stir well, ensuring each floret is coated with the sauce.

Step 10

Season with salt and black pepper to taste.

Step 11

Bring the mixture to a gentle simmer, cover with a lid, and let it cook for 15-20 minutes, or until the cauliflower is tender.

Step 12

Remove the lid and allow the curry to thicken for a few more minutes if needed.

Step 13

Remove from heat and stir in chopped cilantro.

Step 14

Squeeze fresh lemon juice over the curry before serving to add a hint of brightness.

Step 15

Serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1437.3g)

Amount per serving	% Daily Value*
Calories	790.4

Total Fat 34.7g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 3708.6mg	0%
Total Carbohydrate 116.3g	0%
Dietary Fiber 22.8g	0%
Total Sugars 54.6g
Protein 20.4g	0%

Vitamin D 0IU	0%
Calcium 323.6mg	0%
Iron 11.6mg	0%
Potassium 3238.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 9.5%

Carbs: 54.1%