Cauliflower Curry
User Reviews
5.0
2,124 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
166 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Cauliflower Curry
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This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It's a healthy easy dinner idea.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 1 (1-inch) thumb fresh ginger peeled and finely grated
- ¼ cup cilantro chopped, plus more for garnish
- 1 large head cauliflower cut into small florets
- 2 tablespoons red curry paste
- 2 tablespoons curry powder
- 2 teaspoons Turmeric
- 1 ½ teaspoon cumin
- 1 teaspoon salt
- 1 (15-ounce) canned diced tomatoes
- 1 (15-ounce) can full-fat coconut milk
- 1 ½ cups water
- basmati rice for serving
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Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and cook until they're soft and translucent, about 7 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
- Add the cauliflower, red curry paste, curry powder, turmeric, cumin and salt and cook until the cauliflower is well coated with the curry paste and fragrant, about 5 more minutes.
- Add the canned tomatoes with their juices, coconut milk and water. Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower is fork tender and the sauce thickens.
- Serve over rice and garnish with cilantro, if desired.
Equipments used:
Notes
- Nutritional Label: This is for the curry only and does not include rice.
- Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 5 days. You can also freeze the curry and it will keep for up to 3 months.
- Original recipe:
- 1 tablespoon olive oil1 onion chopped2 garlic cloves minced1 inch fresh ginger peeled/finely grated3 tablespoons fresh cilantro chopped (plus more for garnish)1 small head cauliflower cut into florets3 cups sweet potatoes cubed and peeled2 tablespoons red curry paste1 tablespoon curry2 teaspoons turmeric1 ½ teaspoon coriander1 ½ teaspoon cumin14 ounces canned chopped tomatoes14 ounces can chickpeas drained and rinsed14 ounces coconut milk full fat2 cups waterLime wedges for servingInstructionsHeat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.Serve over rice and garnish with cilantro and lime slices, if desired
Nutrition Information
Show Details
Serving
2cups
Calories
166kcal
(8%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Sodium
407mg
(17%)
Potassium
592mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
704IU
(14%)
Vitamin C
58mg
(64%)
Calcium
72mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 166kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 407mg | 17% |
| Potassium | 592mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 58mg | 64% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,124 reviews
Excellent
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