Creamy Coconut cauliflower curry
User Reviews
4.3
Creamy Coconut cauliflower curry
Description
Creamy Coconut Cauliflower Curry begins by roasting cauliflower florets tossed in oil, garam masala, and salt to develop caramelized edges and tender interiors. Concurrently, a curry sauce is prepared by sautéing onion, crushed garlic, and ginger with warm spices like garam masala, turmeric, cardamom, and paprika. Tomato paste is cooked down before adding rich coconut milk to create a smooth, aromatic base.
After simmering the sauce to thicken it slightly, roasted cauliflower is stirred in and cooked together until fully tender, allowing the cauliflower to absorb the spiced coconut flavor. The dish has a creamy, warm texture with subtly layered spices balanced by the sweetness of coconut milk and a hint of sharpness from tomato.
This curry is traditionally served with rice and garnished with fresh cilantro or coriander leaves, providing a fresh herbal note. The balance of roasted vegetable texture with a velvety sauce makes it a hearty and flavorful vegetarian main or side dish.
Ingredients
- 1 kg (2lb) cauliflower
- 2 tsp neutral cooking oil generic cooking oil
- 1 tsp salt
- 2 tbsp garam masala
For the curry sauce
- 2 tbsp butter
- 1 onion finely chopped
- 4 garlic crushed, cloves
- 2 tsp ginger crushed
- 2 tbsp garam masala
- 1 tsp Turmeric
- 1 tsp ground cardamom
- 1 tsp paprika
- 2 tbsp tomato paste
- 400 g (14oz) coconut milk
- sugar pinch of
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 200°C/390°F.
- Cut a head of cauliflower into florets. Drizzle over oil and season with two tablespoons of Garam Masala and a teaspoon of salt. T
- oss to coat the cauliflower then transfer to a baking sheet or baking dish. Place in a hot oven and allow to roast for 20 minutes.
- While the cauliflower is roasting, make the curry sauce.
- Melt a few tablespoons of butter in a pot or Dutch oven set over medium-high heat.
- Add the onion and cook until soft and fragrant. Stir in the garlic, ginger and spices and cook for another minute until fragrant.
- Add the tomato paste and cook until the pan is dry then pour in the coconut milk.
- Season with a pinch of sugar and salt and pepper.
- Simmer for 10 minutes or until slightly reduced.
- Add the roasted cauliflower to the curry sauce and cook for another 10 minutes until the cauliflower is fully cooked and the sauce has thickened slightly.
- Serve with rice garnished with fresh cilantro/coriander.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 954mg | 40% |
| Potassium | 909mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 127mg | 141% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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