Whole30 Cauliflower Curry
Dive into the vibrant flavors of this Whole30 Cauliflower Curry, a hearty and wholesome dish that's both satisfying and nourishing. Perfectly tender cauliflower florets are simmered in a creamy, spice-infused coconut milk base, enriched with diced tomatoes, fresh ginger, and a medley of aromatic curry spices like cumin and coriander. Baby spinach adds a fresh, nutrient-packed touch, while a dash of cilantro and a squeeze of lime brighten every bite. This one-pot recipe is not only gluten-free and dairy-free but also customizable for various dietary needs, making it an ideal choice for clean eating enthusiasts. Ready in under 45 minutes, it's a simple yet flavorful meal that’s perfect for weeknight dinners or meal prep.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head large cauliflower
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (13.5 oz) canned coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Cut the cauliflower into bite-sized florets and set aside.
In a large sauté pan, heat the coconut oil over medium heat.
Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the curry powder, ground cumin, and ground coriander, stirring well to coat the onions, garlic, and ginger with the spices.
Pour in the coconut milk, diced tomatoes with their juices, and vegetable broth. Stir well to combine.
Add the cauliflower florets into the sauce, ensuring they are submerged.
Bring the mixture to a simmer and cook until the cauliflower is tender, about 15-20 minutes.
Stir in the baby spinach until it wilts into the curry.
Season with salt and black pepper to taste.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the curry.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7752 mg | 337% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 48.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 4334 mg | 92% | |
*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.
