Cauliflower Coconut Curry
Dive into the bold and comforting flavors of this creamy Cauliflower Coconut Curry, a plant-based delight that’s as nourishing as it is delicious. Featuring tender cauliflower florets simmered in a luscious coconut milk and tomato-based curry sauce, this one-pot recipe is bursting with aromatic spices like curry powder, cumin, and turmeric. Infused with fresh ginger, garlic, and a hint of chili for the perfect balance of warmth and spice, it’s a wholesome dish that comes together in under an hour. Topped with fresh cilantro and a squeeze of lime for a zesty finish, this vibrant curry pairs beautifully with fluffy rice for a satisfying meal. Perfect for weeknight dinners or meal prepping, this vegan and gluten-free recipe is a simple yet flavorful way to bring global flavors to your table.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 400 ml Coconut milk
- 400 g Canned diced tomatoes
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 inch Fresh ginger
- 1.5 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground turmeric
- 0.5 tsp Chili powder
- 2 tbsp Vegetable oil
- 1 cup Vegetable broth
- 0.5 tsp Salt
- 2 tbsp Fresh cilantro
- 1 tbsp Lime juice
- 4 servings Cooked rice (optional, for serving)
Instructions
Prepare the cauliflower by cutting it into bite-sized florets and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large pan or Dutch oven over medium heat.
Add the onions to the pan and sauté for 3-5 minutes, until they become soft and translucent.
Stir in the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, turmeric, and chili powder to the pan, stirring constantly for another 1 minute to toast the spices.
Pour in the canned diced tomatoes and sauté for 3-4 minutes, allowing the flavors to meld.
Stir in the coconut milk and vegetable broth, mixing to combine, then bring the mixture to a gentle simmer.
Add the cauliflower florets to the pan, ensuring they are fully submerged in the curry sauce.
Cover the pan and let the curry simmer on low heat for 15-20 minutes, or until the cauliflower is tender.
Season the curry with salt to taste and stir in the lime juice.
Garnish with fresh cilantro before serving.
Serve the curry hot, either on its own or over a bed of cooked rice.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 21.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6338 mg | 276% | |
| Total Carbohydrate | 232.4 g | 85% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 63.4 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4064 mg | 86% | |
*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.
