Low Carb Cauliflower Curry
Indulge in the rich, comforting flavors of this Low Carb Cauliflower Curry, a perfect plant-based meal that's as healthy as it is satisfying. Featuring tender cauliflower florets simmered in a creamy, spiced coconut milk sauce infused with aromatic curry powder, cumin, turmeric, and coriander, this dish packs bold flavors while keeping carbs to a minimum. The fragrant sauté of garlic, onion, and ginger forms the base, while a splash of lime juice adds a zesty brightness. Ready in just 40 minutes, this easy one-pot recipe is not only keto-friendly but also dairy-free, gluten-free, and perfect for weeknight dinners. Garnish with fresh cilantro for a vibrant touch and enjoy this hearty curry on its own or paired with a side of cauliflower rice for a truly guilt-free feast.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, grated Ginger
- 2 tablespoons Tomato paste
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup, chopped Fresh cilantro
- 1 juiced Lime
Instructions
Break the cauliflower into florets and set aside.
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the tomato paste and mix it with the onion mixture for about 2 minutes.
Pour in the coconut milk and stir to combine.
Add curry powder, ground cumin, ground coriander, turmeric powder, salt, and ground black pepper. Stir well to incorporate the spices into the coconut milk mixture.
Increase the heat to medium-high and bring the mixture to a gentle simmer.
Add the cauliflower florets, ensuring they are well submerged in the curry sauce.
Reduce the heat to medium-low, cover the pot, and let the curry simmer for 15-20 minutes, stirring occasionally, until the cauliflower is tender.
Once the cauliflower is cooked to your liking, remove the pot from heat.
Stir in lime juice to enhance the flavors.
Garnish with fresh cilantro before serving.
Serve hot and enjoy your comforting low carb cauliflower curry.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6268 mg | 273% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 50.9 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3056 mg | 65% | |
*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.
