Sugar-Free Cauliflower Curry
Dive into the vibrant flavors of this Sugar-Free Cauliflower Curry—a wholesome, low-carb meal brimming with aromatic spices and creamy coconut milk. Perfectly roasted cumin seeds, garam masala, turmeric, and coriander create a tantalizing base, while tender cauliflower florets soak up the rich, savory coconut milk and vegetable stock. This naturally sugar-free dish is ideal for clean eating or those following a keto or diabetic-friendly diet. Topped with fresh cilantro for a burst of herbal brightness, it’s a comforting, nutrient-packed curry that’s ready in just 45 minutes. Serve it over fluffy brown rice or enjoy as a standalone dish!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 2 tablespoons Tomato paste
- 1 cup Coconut milk
- 1 cup Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cilantro
Instructions
1. Prepare the cauliflower by cutting it into florets and rinsing under cold water. Allow it to drain while you prepare the other ingredients.
2. Peel and finely chop the onion. Mince the garlic and grate the ginger.
3. Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and stir for about 30 seconds until they start to pop and become fragrant.
4. Add the chopped onion to the pan and sauté for 5-7 minutes until it becomes soft and slightly golden.
5. Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
6. Add the ground turmeric, coriander, and garam masala. Stir well to coat the onions with the spices.
7. Mix in the tomato paste and cook for 2 minutes, ensuring it is evenly distributed.
8. Carefully add the cauliflower florets, stir to combine, and cook for 3 minutes until they begin to soften.
9. Pour in the coconut milk and vegetable stock. Season with salt and black pepper, stirring everything together.
10. Bring to a simmer, cover the pan, and let it cook for 15-20 minutes, or until the cauliflower is tender.
11. Once cooked, remove the pot from heat and stir in the chopped cilantro before serving.
12. Serve the curry hot with a side of brown rice or your choice of accompaniment.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 45.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3945 mg | 84% | |
*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.
