Cauliflower Curry
A simple one-pot cauliflower curry made with coconut milk, garlic, ginger, and Indian spices. Vegan, gluten-free, keto-friendly, and incredibly comforting.
Servings: 6 servings
Calories: 122kcal
Ingredients
- 1 medium head of cauliflower minced
- 3 tbsp olive oil
- 1 onion large, chopped
- 3 garlic cloves minced
- 1 thumb-sized piece of ginger peeled and grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1/4 cup cilantro chopped
- 2 tbsp red curry paste
- 2 tbsp curry powder
- 2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 1/2 cups water
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
- Stir in the garlic, grated ginger, and chopped cilantro. Cook for 1–2 minutes until fragrant.
- Add the cauliflower florets along with the red curry paste, curry powder, turmeric, cayenne pepper, and salt. Toss well to coat the cauliflower evenly in the spices.
- Pour in the diced tomatoes, coconut milk, and water (or broth). Stir to combine everything into a smooth, creamy curry base.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened into a rich, creamy consistency.
- Right before serving, squeeze in a little lime juice and top with extra fresh cilantro. This brightens the curry and balances the richness of the coconut milk.
Notes
Serving Size: 1 1/2 cups (360 ml)
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 520mg | Potassium: 503mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1002IU | Vitamin C: 56mg | Calcium: 70mg | Iron: 2mg | Net Carbs: 8g