Nut-Free Cauliflower Curry
Bursting with vibrant flavors and perfect for those with nut allergies, this Nut-Free Cauliflower Curry is a delicious and wholesome dish the whole family can enjoy. Featuring tender cauliflower florets simmered in a creamy coconut milk base and infused with aromatic spices like curry powder, cumin, coriander, and turmeric, this curry offers a hearty yet healthy option for weeknight dinners. Packed with protein-rich chickpeas, nutrient-dense spinach, and tangy lime juice, it balances comforting warmth with refreshing notes. Ready in under an hour, this allergy-friendly recipe is served best over fluffy steamed rice or with warm bread for soaking up every drop of the flavorful sauce. Plus, it’s fully vegan, making it an ideal choice for plant-based diets.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 large yellow onions
- 3 garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 can (400 ml) coconut milk
- 1 can (15 oz) chickpeas
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 2 cups fresh spinach
- 1 lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Prepare the cauliflower by cutting it into bite-sized florets and set aside.
In a large pot, heat the olive oil over medium heat.
Finely chop the onion, mince the garlic, and grate the ginger. Add them to the pot and sauté until the onion is translucent and fragrant, about 5 minutes.
Stir in the curry powder, ground cumin, ground coriander, and turmeric powder. Cook for an additional minute until the spices are aromatic.
Add the cauliflower florets to the pot, stirring well to coat them with the spice mixture.
Pour in the coconut milk, drained and rinsed chickpeas, diced tomatoes with their juice, and vegetable broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the cauliflower is tender.
During the last 5 minutes of cooking, add the fresh spinach to the pot and stir until wilted.
Squeeze the juice of the lime into the curry and season with salt and black pepper to taste.
Remove the pot from heat and garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or your choice of bread for a complete meal.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 78.9 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 4676 mg | 99% | |
*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.
