Cauliflower Curry Puree
Transform your mealtime with this rich and velvety Cauliflower Curry Purée, a delightful fusion of earthy spices and creamy textures. This easy-to-make dish combines tender cauliflower with the warm, aromatic flavors of curry powder, turmeric, and fresh ginger, all balanced by the silky smoothness of coconut milk. Blended to a luscious consistency, this recipe is a versatile side dish or a perfect accompaniment to your favorite grain, such as jasmine rice or quinoa. Ready in just 40 minutes and packed with wholesome ingredients, it’s both nutritious and comforting. Garnish with fresh cilantro for a pop of color and an extra layer of freshness. Whether served as an elegant appetizer or a flavorful vegetarian main course, this cauliflower curry purée is sure to impress! Perfect for fans of healthy, Indian-inspired recipes, this dish is a must-try.
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Ingredients
- 1 medium head cauliflower
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 teaspoon, grated fresh ginger
- 2 tablespoons olive oil
- 1.5 teaspoons curry powder
- 0.5 teaspoons ground turmeric
- 2 cups vegetable broth
- 0.5 cups coconut milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Directions
Step 1
Prepare the cauliflower by removing the leaves and cutting it into small florets. Rinse under cold water and set aside.
Step 2
Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Step 3
Stir in the minced garlic, grated ginger, curry powder, and turmeric. Cook for 1 minute, stirring constantly to prevent the spices from burning.
Step 4
Add the cauliflower florets to the skillet and toss to coat them in the spiced onion mixture.
Step 5
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the cauliflower is tender and easily pierced with a fork.
Step 6
Remove the skillet from heat and allow the mixture to cool slightly. Use an immersion blender or transfer the mixture in batches to a blender. Blend until completely smooth and creamy.
Step 7
Stir in the coconut milk, salt, and black pepper. Blend again to combine. Taste and adjust seasonings as needed.
Step 8
Return the puree to the skillet and gently reheat over low heat if necessary.
Step 9
Serve warm, garnished with freshly chopped cilantro if desired. Enjoy as a side dish or over rice for a heartier meal.
Nutrition Facts
| Serving size | (1203.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 656.3 |
| Total Fat 33.9g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4032.5mg | 0% |
| Total Carbohydrate 77.5g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 29.2g | |
| Protein 19.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 226.7mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 2630.3mg | 0% |
Source of Calories