Soy-Free Cauliflower Curry
Dive into the comforting flavors of this Soy-Free Cauliflower Curry, a vibrant plant-based dish that's as wholesome as it is satisfying. Packed with tender cauliflower florets simmered in a creamy coconut milk and tomato-based sauce, this curry is rich with aromatic spices like cumin, turmeric, and coriander, enhanced by a zesty touch of lime juice and fresh cilantro. Perfect for those seeking soy-free and dairy-free options, this recipe balances warmth and spice in a way that’s perfect for cozy dinners. Ready in just 45 minutes and ideal for pairing with rice or naan, this easy, one-pot meal is a must-try for anyone looking to add healthy, flavorful vegetarian recipes to their repertoire.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 4 minced Garlic cloves
- 1 inch piece, grated Fresh ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 1 15-ounce can Canned diced tomatoes
- 1 14-ounce can Coconut milk
- 1 cup Vegetable broth
- 0.25 cup, chopped Fresh cilantro
- 1 teaspoon Salt
- 1 juiced Lime
Instructions
Begin by breaking the cauliflower into small florets and rinse them under cold water. Set aside.
Heat the coconut oil in a large pot over medium heat. Once hot, add the cumin seeds and toast for about 30 seconds until they become fragrant.
Add the diced onion to the pot and sauté for about 5 minutes or until the onions turn translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
Incorporate the ground turmeric, ground coriander, and cayenne pepper, stirring constantly to ensure the spices are well mixed with the onion, garlic, and ginger.
Add the canned diced tomatoes to the pot, stirring them through the spice mixture. Cook for about 3 minutes.
Pour in the coconut milk and vegetable broth, mixing well to combine all the ingredients.
Introduce the cauliflower florets into the sauce, ensuring they are well submerged. Bring the mixture to a simmer.
Cover the pot and let the curry simmer for 20 minutes, or until the cauliflower is tender but still holds its shape.
Stir in the salt and freshly squeezed lime juice, adjusting seasoning if needed.
Finally, garnish the curry with fresh chopped cilantro before serving. Enjoy your Soy-Free Cauliflower Curry with rice or naan bread.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 60.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3555 mg | 76% | |
*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.
