Curried Cauliflower and Spinach
Bursting with vibrant flavors and wholesome ingredients, this Curried Cauliflower and Spinach recipe is a comforting one-pan dish that's both nourishing and satisfying. Featuring tender cauliflower florets simmered in a creamy coconut milk base infused with aromatic spices like curry powder, turmeric, and cumin, this recipe is a celebration of bold, warming flavors. Fresh spinach is gently wilted into the curry for added nutrition and a pop of color, while a hint of lemon juice brightens every bite. Ready in just 40 minutes, this vegetarian-friendly dish is perfect for a quick weeknight dinner or meal prep. Serve it with fluffy steamed rice or warm naan bread for a complete, flavorful meal that will leave everyone at the table asking for seconds. Keywords: curried cauliflower, spinach curry, coconut milk curry, vegetarian curry, easy weeknight dinner, healthy Indian-inspired recipe.
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Recipe Information
Ingredients
- 1 head cauliflower
- 6 cups fresh spinach
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon ginger
- 1 can (13.5 oz) canned coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 0.5 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Separate the cauliflower into bite-sized florets and rinse well. Set aside.
Rinse the spinach thoroughly and set aside to drain.
Finely chop the onion and mince the garlic and ginger.
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and lightly golden.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Sprinkle in the curry powder, ground cumin, turmeric, and cayenne pepper. Stir and cook for 1 minute to toast the spices.
Pour in the vegetable broth and coconut milk, stirring well to combine the flavors.
Add the cauliflower florets and season with salt and black pepper. Cover the skillet and simmer for 12-15 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Add the spinach to the skillet, a handful at a time, stirring until wilted. This should take about 2-3 minutes.
Taste the curry and adjust the seasoning as needed. Add the lemon juice and stir to brighten the flavors.
Serve the curried cauliflower and spinach hot over steamed rice, with naan bread, or enjoy on its own as a hearty vegetarian dish.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 33.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3533 mg | 75% | |
*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.
