Lactose Free Indian Curry

Discover the bold, aromatic flavors of this Lactose Free Indian Curry, a vibrant and wholesome dish perfect for those avoiding dairy. Made with creamy coconut milk, tender cauliflower, and protein-packed chickpeas, this curry is infused with a medley of warm spices like cumin, coriander, turmeric, and garam masala for a deeply satisfying and authentic taste. The addition of fresh ginger, garlic, and pureed tomatoes creates a rich, balanced sauce that pairs beautifully with steamed rice or dairy-free naan. Ready in just 45 minutes, this recipe is a wonderful option for a weeknight meal that's both nourishing and packed with plant-based goodness. Perfect for vegans, vegetarians, or anyone craving a comforting bowl of dairy-free Indian cuisine!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 large Yellow onion
• 3 cloves Garlic cloves
• 1 tablespoon Fresh ginger
• 2 cups Tomatoes, pureed
• 1 cup Coconut milk (unsweetened)
• 2 cups Chickpeas, cooked
• 2 cups Cauliflower florets
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice
• 1 cup Water

Directions

Step 1

Peel and finely chop the onion, garlic, and ginger.

Step 2

Heat coconut oil in a large pan over medium heat.

Step 3

Add the chopped onions and sauté for 5-7 minutes until golden and softened.

Step 4

Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.

Step 5

Stir in the ground cumin, coriander, turmeric, garam masala, and red chili powder, cooking for 30 seconds to bloom the spices.

Step 6

Add the pureed tomatoes and cook for 5 minutes, stirring occasionally, until the oil begins to separate from the mixture.

Step 7

Pour in the coconut milk and water. Stir well to combine.

Step 8

Add the cauliflower florets and cooked chickpeas to the pan. Stir to coat them in the sauce.

Step 9

Season with salt and bring the curry to a gentle simmer. Cover and cook for 15-20 minutes, or until the cauliflower is tender.

Step 10

Stir in the chopped cilantro and lemon juice just before serving.

Step 11

Serve hot with steamed rice or dairy-free naan, and enjoy your lactose-free Indian curry!

Nutrition Facts

Serving size	(1833.5g)

Amount per serving	% Daily Value*
Calories	1869.9

Total Fat 99.6g	0%
Saturated Fat 75.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2626.9mg	0%
Total Carbohydrate 212.3g	0%
Dietary Fiber 53.0g	0%
Total Sugars 62.3g
Protein 59.8g	0%

Vitamin D 0IU	0%
Calcium 504.2mg	0%
Iron 32.4mg	0%
Potassium 5098.7mg	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: 45.2%

Protein: 12.1%

Carbs: 42.8%