Cauliflower Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 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
Description
The Cauliflower Curry recipe features a large head of cauliflower cooked with an aromatic mix of red curry paste, curry powder, turmeric, cumin, and salt. Initially, onions sauté with garlic, ginger, and cilantro, creating a fragrant base. The cauliflower florets are then coated with the spice blend before adding diced tomatoes, coconut milk, and water. Simmering for 30 minutes softens the cauliflower and thickens the sauce, balancing the creamy coconut milk with the warmth of the spices. The final dish is garnished with fresh cilantro and served over basmati rice, making it a wholesome and textured curry with a subtly spiced, creamy sauce. This curry offers a comforting option for those who enjoy plant-based meals with rich, layered flavors.
Enjoy this curry as a main course paired with fluffy basmati rice to absorb the savory sauce. The combination of coconut milk and spice creates a creamy yet vibrant flavor profile perfect for cooler days or when seeking a hearty vegetable dish.
Leftover curry keeps well refrigerated for up to five days in an airtight container and can be frozen for up to three months. Reheat gently to preserve texture and flavor.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic minced, cloves
- 1 (1-inch) thumb ginger peeled and finely grated, fresh
- 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) diced tomatoes canned
- 1 (15-ounce) coconut milk can, full-fat
- 1 ½ cups water
- basmati rice for serving
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.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months in a suitable container to maintain freshness.
- This recipe excludes sweet potatoes and chickpeas found in some variations; adjust as desired.
- Garnish with additional fresh cilantro before serving for enhanced flavor and color.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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