Cauliflower and Tomato Curry
Elevate your weeknight meals with this vibrant and flavor-packed Cauliflower and Tomato Curry! Perfectly tender cauliflower florets are simmered in a spiced tomato and coconut milk sauce infused with warming aromatics like cumin, coriander, and turmeric. Fresh ginger and garlic provide a bold flavor foundation, while a hint of cinnamon adds unexpected depth. A touch of red chili powder can be added for those who crave a little heat. Balanced with the sweetness of coconut milk and the pop of fresh peas, this vegan curry is as satisfying as it is nourishing. Ready in under 45 minutes and easy to prepare, it’s a wholesome dinner option that pairs beautifully with steamed rice or warm naan bread. Garnished with fresh cilantro, it’s a feast for both your taste buds and your eyes!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 1 tablespoon Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Red chili powder (optional)
- 14 ounces Canned diced tomatoes
- 1 cup Vegetable broth
- 0.5 cup Coconut milk
- 0.5 cup Frozen peas
- 2 tablespoons Fresh cilantro leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the cauliflower into bite-sized florets and set aside.
In a large pot or deep skillet, heat the olive oil over medium heat.
Finely chop the onion and sauté it in the oil for 4-5 minutes, or until translucent.
Mince the garlic cloves and ginger. Add them to the pot and cook for 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, cinnamon, and red chili powder (if using). Cook the spices for 1 minute to release their aroma.
Add the diced tomatoes and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a simmer, then add the cauliflower florets. Cover and cook for 10-12 minutes, or until the cauliflower is tender but not mushy.
Lower the heat and stir in the coconut milk. Let the curry cook for an additional 5 minutes to blend the flavors.
Add the frozen peas and cook for 2-3 minutes, or until they are heated through.
Season the curry with salt and black pepper to taste.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice, naan, or your preferred flatbread.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 44.9 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3772 mg | 80% | |
*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.
