Cauliflower Curry
Dive into the aromatic world of flavors with this vibrant Cauliflower Curry—a plant-based delight that's as nourishing as it is delicious. Featuring tender cauliflower florets simmered in a rich, creamy sauce of coconut milk, tomato paste, and fragrant Indian spices like cumin, garam masala, and turmeric, this recipe brings bold, authentic taste to your table. Enhanced with the warm zest of ginger, garlic, and a touch of lemon, this one-pot curry is perfect for a quick weeknight dinner or an impressive vegan option for guests. Ready in just 45 minutes, it pairs beautifully with steamed rice or naan bread for a satisfying meal that’s gluten-free, dairy-free, and bursting with wholesome goodness. Keywords: Cauliflower Curry, vegan curry recipe, Indian-inspired dinner, dairy-free curry, easy cauliflower recipes.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 2 tablespoons Tomato paste
- 1 14 oz can Coconut milk
- 1 cup Vegetable broth
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Cilantro
- 0.5 Lemon
Instructions
Wash the cauliflower and break it into small florets. Set aside.
In a large saucepan or deep skillet, heat the coconut oil over medium heat.
Add the cumin seeds to the pan and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes.
Add the turmeric, ground coriander, garam masala, and paprika. Stir to coat the onions and cook for 1 minute to release the aromatic flavors.
Add the tomato paste and mix well. Cook for an additional 2 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine.
Gently add the cauliflower florets to the sauce. Stir well, ensuring each floret is coated with the sauce.
Season with salt and black pepper to taste.
Bring the mixture to a gentle simmer, cover with a lid, and let it cook for 15-20 minutes, or until the cauliflower is tender.
Remove the lid and allow the curry to thicken for a few more minutes if needed.
Remove from heat and stir in chopped cilantro.
Squeeze fresh lemon juice over the curry before serving to add a hint of brightness.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 54.6 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3238 mg | 69% | |
*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.
