Lactose Free Indian Curry
Discover the bold, aromatic flavors of this Lactose Free Indian Curry, a vibrant and wholesome dish perfect for those avoiding dairy. Made with creamy coconut milk, tender cauliflower, and protein-packed chickpeas, this curry is infused with a medley of warm spices like cumin, coriander, turmeric, and garam masala for a deeply satisfying and authentic taste. The addition of fresh ginger, garlic, and pureed tomatoes creates a rich, balanced sauce that pairs beautifully with steamed rice or dairy-free naan. Ready in just 45 minutes, this recipe is a wonderful option for a weeknight meal that's both nourishing and packed with plant-based goodness. Perfect for vegans, vegetarians, or anyone craving a comforting bowl of dairy-free Indian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 2 cups Tomatoes, pureed
- 1 cup Coconut milk (unsweetened)
- 2 cups Chickpeas, cooked
- 2 cups Cauliflower florets
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
- 1 cup Water
Instructions
Peel and finely chop the onion, garlic, and ginger.
Heat coconut oil in a large pan over medium heat.
Add the chopped onions and sauté for 5-7 minutes until golden and softened.
Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, garam masala, and red chili powder, cooking for 30 seconds to bloom the spices.
Add the pureed tomatoes and cook for 5 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Pour in the coconut milk and water. Stir well to combine.
Add the cauliflower florets and cooked chickpeas to the pan. Stir to coat them in the sauce.
Season with salt and bring the curry to a gentle simmer. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
Stir in the chopped cilantro and lemon juice just before serving.
Serve hot with steamed rice or dairy-free naan, and enjoy your lactose-free Indian curry!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 62.3 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 5099 mg | 108% | |
*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.
