Dairy-Free Cauliflower Curry

This rich and creamy Dairy-Free Cauliflower Curry is a plant-based delight that’s bursting with flavor and spice. Featuring tender cauliflower florets simmered in a luscious sauce made from coconut milk, crushed tomatoes, and a vibrant blend of curry powder, ground cumin, coriander, and turmeric, this recipe is a wholesome twist on a classic curry. Perfect for those seeking a vegan, gluten-free, and dairy-free comfort food option, it’s both nourishing and satisfying. With a hint of red chili flakes for a touch of heat and a garnish of fresh cilantro and lime for brightness, this one-pot dish comes together in just 45 minutes, making it an ideal weeknight dinner. Serve it over steamed rice or alongside warm naan bread for a complete meal!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 2 tablespoons coconut oil
• 1 large onion
• 3 garlic cloves
• 1 inch piece ginger
• 1 14-ounce can canned coconut milk
• 1 14-ounce can crushed tomatoes
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili flakes
• 1 teaspoon salt
• 0.25 cup fresh cilantro
• 1 lime

Directions

Step 1

Cut the cauliflower into florets, discarding the tough core and leaves.

Step 2

Chop the onion finely. Mince the garlic cloves and grate the ginger.

Step 3

Heat the coconut oil in a large pot over medium heat.

Step 4

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 5

Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Step 6

Add the curry powder, ground cumin, ground coriander, turmeric powder, and red chili flakes. Stir for 1 minute to toast the spices.

Step 7

Pour in the canned coconut milk and crushed tomatoes. Stir well to combine.

Step 8

Add the cauliflower florets to the pot. Stir to coat the cauliflower in the sauce.

Step 9

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes or until the cauliflower is tender.

Step 10

Add salt to taste and stir well.

Step 11

Chop the fresh cilantro and cut the lime into wedges.

Step 12

Once the curry is cooked, garnish with chopped cilantro.

Step 13

Serve hot with lime wedges on the side.

Nutrition Facts

Serving size	(1942.7g)

Amount per serving	% Daily Value*
Calories	1607.2

Total Fat 127.8g	0%
Saturated Fat 107.7g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 7766.3mg	0%
Total Carbohydrate 119.6g	0%
Dietary Fiber 28.7g	0%
Total Sugars 50.3g
Protein 32.1g	0%

Vitamin D 0IU	0%
Calcium 438.6mg	0%
Iron 31.8mg	0%
Potassium 4975.0mg	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: 65.5%

Protein: 7.3%

Carbs: 27.2%