Paleo Cauliflower Curry
Discover the ultimate comfort food with this Paleo Cauliflower Curry, a wholesome and flavorful recipe that's perfect for a weeknight dinner or meal prep. Packed with aromatic spices like curry powder, turmeric, and cumin, this dish is a vibrant blend of bold flavors and nourishing ingredients. Tender cauliflower florets are simmered in a creamy coconut milk and tomato-based sauce, creating a rich and satisfying curry that's both dairy-free and gluten-free. With just 45 minutes from start to finish, this easy, one-pot recipe is a go-to for those following a paleo or plant-based diet. Top it off with fresh cilantro and a squeeze of lime for a bright, zesty finish, and serve it solo or over your favorite grain-free side for a healthy, satisfying meal.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut Oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 tablespoons Curry Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1 cup Coconut Milk
- 1 14-ounce can Diced Tomatoes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup, chopped Fresh Cilantro
- 1 for serving, cut into wedges Lime
Instructions
Begin by washing and cutting the cauliflower into bite-sized florets. Set aside.
In a large pot or deep skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and grated ginger to the onion, stirring for another 2 minutes until fragrant.
Stir in the curry powder, turmeric, and ground cumin. Allow the spices to toast for about 1 minute while stirring constantly, releasing their fragrance.
Pour in the coconut milk and diced tomatoes, stirring to combine with the spices.
Add the cauliflower florets to the pot, ensuring they are well-coated with the curry sauce.
Season the mixture with salt and black pepper.
Bring the curry to a gentle simmer, cover, and cook for approximately 20 minutes, or until the cauliflower is tender.
Once done, taste and adjust the seasonings if necessary.
Serve the curry hot, garnished with fresh cilantro and lime wedges on the side for an added zing.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6987 mg | 304% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 51.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4010 mg | 85% | |
*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.
