Curried Cauliflower or Gobi Gobi
Transform your weeknight dinners with the vibrant and wholesome flavors of Curried Cauliflower, or Gobi Gobi—an easy, plant-based dish packed with aromatic spices and nutrients. This Indian-inspired recipe elevates tender cauliflower florets by simmering them in a rich blend of cumin seeds, turmeric, ground coriander, and garam masala, with fresh ginger and garlic adding a bold kick of flavor. Juicy tomatoes create a luscious base, while a sprinkle of cilantro on top brings a burst of freshness. Ready in just 40 minutes, this gluten-free, vegan-friendly curry pairs beautifully with fluffy basmati rice or warm naan, making it a perfect comforting meal for any occasion. Whether you're a fan of Indian cuisine or simply seeking a new way to enjoy cauliflower, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 large Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 medium Tomatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Cilantro (fresh)
Instructions
Wash the cauliflower thoroughly and cut it into small florets.
Chop the onion finely, mince the garlic, and grate the ginger.
Dice the tomatoes and set them aside.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes and cook until they soften and break down, about 5 minutes.
Stir in the turmeric powder, ground coriander, garam masala, red chili powder, and salt. Mix well.
Add the cauliflower florets to the pan and toss to coat them evenly with the spice mixture.
Pour in the water, cover the pan, and let the cauliflower cook for 10-12 minutes over low to medium heat, stirring occasionally. The cauliflower should become tender but not mushy.
Uncover the pan and cook for an additional 2-3 minutes to allow any excess liquid to evaporate.
Adjust the seasoning as needed and garnish with freshly chopped cilantro.
Serve hot with basmati rice, naan, or any bread of your choice.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 25.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2557 mg | 54% | |
*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.
