Dairy-Free Cauliflower Curry
Indulge in the comforting flavors of this Dairy-Free Cauliflower Curry, a vibrant and wholesome dish perfect for both weeknight dinners and special occasions. Made with tender cauliflower florets simmered in a rich, creamy coconut milk and tomato sauce, this curry is bursting with warm spices like curry powder, cumin, and turmeric. The recipe is entirely plant-based, making it a fantastic option for vegans and dairy-free eaters, while the addition of fresh ginger, garlic, and chili flakes provides an irresistible depth of flavor. Ready in just 45 minutes, this easy-to-make curry pairs beautifully with steamed rice, naan bread, or a simple side salad. Top it off with a sprinkle of fresh cilantro and a squeeze of lime for a zesty, aromatic finish. Whether you're seeking a gluten-free dinner idea or a healthy, flavorful recipe to please the whole family, this cauliflower curry has got you covered!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons coconut oil
- 1 large onion
- 3 garlic cloves
- 1 inch piece ginger
- 1 14-ounce can canned coconut milk
- 1 14-ounce can crushed tomatoes
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Cut the cauliflower into florets, discarding the tough core and leaves.
Chop the onion finely. Mince the garlic cloves and grate the ginger.
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric powder, and red chili flakes. Stir for 1 minute to toast the spices.
Pour in the canned coconut milk and crushed tomatoes. Stir well to combine.
Add the cauliflower florets to the pot. Stir to coat the cauliflower in the sauce.
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes or until the cauliflower is tender.
Add salt to taste and stir well.
Chop the fresh cilantro and cut the lime into wedges.
Once the curry is cooked, garnish with chopped cilantro.
Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7766 mg | 338% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 50.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 4975 mg | 106% | |
*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.
