Soy-Free Cauliflower Curry

Dive into the vibrant flavors of this Soy-Free Cauliflower Curry, a wholesome and aromatic dish that's perfect for a plant-based meal. This recipe combines tender cauliflower florets with a rich, velvety sauce made from creamy coconut milk, tomatoes, and a harmonious blend of spices like cumin, turmeric, and coriander. The coconut oil base heightens the dish’s natural richness, while fresh ginger, garlic, and a touch of lime juice provide zesty, fresh undertones. This one-pot curry comes together in just under 45 minutes, making it an ideal choice for busy weeknights or cozy dinners. Serve it over fluffy rice or with warm naan for a satisfying, gluten-free meal that's packed with bold, comforting flavors and free of soy.

Nutriscore Rating: 76/100

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, diced Onion
• 4 minced Garlic cloves
• 1 inch piece, grated Fresh ginger
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 0.5 teaspoon Cayenne pepper
• 1 15-ounce can Canned diced tomatoes
• 1 14-ounce can Coconut milk
• 1 cup Vegetable broth
• 0.25 cup, chopped Fresh cilantro
• 1 teaspoon Salt
• 1 juiced Lime

Directions

Step 1

Begin by breaking the cauliflower into small florets and rinse them under cold water. Set aside.

Step 2

Heat the coconut oil in a large pot over medium heat. Once hot, add the cumin seeds and toast for about 30 seconds until they become fragrant.

Step 3

Add the diced onion to the pot and sauté for about 5 minutes or until the onions turn translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

Step 5

Incorporate the ground turmeric, ground coriander, and cayenne pepper, stirring constantly to ensure the spices are well mixed with the onion, garlic, and ginger.

Step 6

Add the canned diced tomatoes to the pot, stirring them through the spice mixture. Cook for about 3 minutes.

Step 7

Pour in the coconut milk and vegetable broth, mixing well to combine all the ingredients.

Step 8

Introduce the cauliflower florets into the sauce, ensuring they are well submerged. Bring the mixture to a simmer.

Step 9

Cover the pot and let the curry simmer for 20 minutes, or until the cauliflower is tender but still holds its shape.

Step 10

Stir in the salt and freshly squeezed lime juice, adjusting seasoning if needed.

Step 11

Finally, garnish the curry with fresh chopped cilantro before serving. Enjoy your Soy-Free Cauliflower Curry with rice or naan bread.

Nutrition Facts

Serving size	(1769.9g)

Amount per serving	% Daily Value*
Calories	918.8

Total Fat 46.6g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 5.0g
Cholesterol 8.5mg	0%
Sodium 4238.1mg	0%
Total Carbohydrate 117.5g	0%
Dietary Fiber 26.0g	0%
Total Sugars 60.9g
Protein 21.2g	0%

Vitamin D 0IU	0%
Calcium 404.5mg	0%
Iron 10.7mg	0%
Potassium 3555.0mg	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: 43.1%

Protein: 8.7%

Carbs: 48.2%