Sugar-Free Cauliflower Curry

Dive into the vibrant world of plant-based cuisine with this Sugar-Free Cauliflower Curry—a wholesome, flavor-packed dish that's perfect for healthy weeknight dinners. Featuring tender cauliflower florets simmered to perfection in a creamy, spiced coconut milk base, this curry is infused with garlic, ginger, and an aromatic blend of cumin, turmeric, and garam masala for an authentic taste experience. With no added sugar and naturally gluten-free, it’s a guilt-free indulgence ideal for vegan, low-carb, and health-conscious eaters. Ready in under 45 minutes, this adaptable recipe pairs beautifully with brown rice, quinoa, or naan for a satisfying, nutrient-rich meal. Perfect for cozy nights or meal prep, this easy cauliflower curry is sure to become a family favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 2 tablespoons Coconut oil
• 1 medium Yellow onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 2 tablespoons Tomato paste
• 1 cup Coconut milk
• 1 cup Vegetable stock
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Cilantro

Directions

Step 1

1. Prepare the cauliflower by cutting it into florets and rinsing under cold water. Allow it to drain while you prepare the other ingredients.

Step 2

2. Peel and finely chop the onion. Mince the garlic and grate the ginger.

Step 3

3. Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and stir for about 30 seconds until they start to pop and become fragrant.

Step 4

4. Add the chopped onion to the pan and sauté for 5-7 minutes until it becomes soft and slightly golden.

Step 5

5. Stir in the minced garlic and grated ginger, cooking for another 2 minutes.

Step 6

6. Add the ground turmeric, coriander, and garam masala. Stir well to coat the onions with the spices.

Step 7

7. Mix in the tomato paste and cook for 2 minutes, ensuring it is evenly distributed.

Step 8

8. Carefully add the cauliflower florets, stir to combine, and cook for 3 minutes until they begin to soften.

Step 9

9. Pour in the coconut milk and vegetable stock. Season with salt and black pepper, stirring everything together.

Step 10

10. Bring to a simmer, cover the pan, and let it cook for 15-20 minutes, or until the cauliflower is tender.

Step 11

11. Once cooked, remove the pot from heat and stir in the chopped cilantro before serving.

Step 12

12. Serve the curry hot with a side of brown rice or your choice of accompaniment.

Nutrition Facts

Serving size	(1492.8g)

Amount per serving	% Daily Value*
Calories	773.2

Total Fat 34.9g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 4215.4mg	0%
Total Carbohydrate 106.5g	0%
Dietary Fiber 27.2g	0%
Total Sugars 45.3g
Protein 25.4g	0%

Vitamin D 0IU	0%
Calcium 366.3mg	0%
Iron 12.6mg	0%
Potassium 3944.8mg	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: 37.3%

Protein: 12.1%

Carbs: 50.6%