Low Sodium Cauliflower Curry
Indulge in the rich, aromatic flavors of this Low Sodium Cauliflower Curry, a healthy twist on a classic favorite. Perfect for those seeking vibrant taste without the extra salt, this hearty dish combines tender cauliflower florets with a creamy coconut milk base and a blend of warming spices like turmeric, garam masala, and cumin. Fresh spinach and a splash of lime juice add brightness, while cilantro offers a fresh herbal note to finish. Whether served with fluffy rice or warm naan bread, this recipe is a nutrient-packed, flavor-forward delight that’s ready in just an hour. Ideal for meal prepping or weeknight dinners, it’s a low-sodium masterpiece you'll love returning to!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive Oil
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned unsalted diced tomatoes
- 1 13.5-ounce can Coconut milk
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 2 cups Fresh spinach
- 0.25 cup Fresh cilantro
- 1 tablespoon Lime juice
- 0.5 teaspoon Black pepper
- 0.5 cup Water
Instructions
Begin by preparing the cauliflower by removing the leaves and cutting the head into bite-sized florets. Rinse under cold water and set aside to drain.
Peel and finely chop the onion. Mince the garlic cloves and grate the ginger.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, sautéing for an additional minute until fragrant.
Add the turmeric, cumin, coriander, and garam masala to the pot. Stir well to coat the onion mixture with the spices, cooking for 1-2 minutes.
Add the tomato paste to the pot and mix thoroughly with the spices and onions.
Pour in the canned unsalted diced tomatoes, coconut milk, and 0.5 cup of water, stirring to combine everything evenly.
Bring the mixture to a gentle simmer, then add the cauliflower florets. Stir well to coat the cauliflower in the sauce.
Cover the pot and cook the curry over low heat for about 25-30 minutes, stirring occasionally, until the cauliflower is tender.
Once the cauliflower has cooked through, stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Adjust the seasoning with black pepper to taste. Stir in the lime juice and finely chopped cilantro just before serving.
Serve the curry hot, optionally accompanied by cooked rice or warm naan bread.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 59.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3278 mg | 70% | |
*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.
