Description
Cauliflower Curry is a delightful vegetarian dish that combines tender cauliflower florets with a creamy coconut sauce infused with aromatic spices. This recipe creates a warm, flavorful experience perfect for any occasion, whether it’s a weeknight dinner or a festive gathering. With its vibrant colors and rich textures, this curry not only pleases the palate but also brings comfort to the heart. Serve it alongside fluffy rice or warm naan for an unforgettable culinary adventure.
Ingredients
Scale
- 1 medium cauliflower (about 600g), cut into florets
- 1 can (400ml) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp curry powder (adjust to taste)
- 2 cups fresh spinach (optional)
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Wash and cut the cauliflower into bite-sized florets. Chop the onion, mince the garlic, and grate the ginger.
- Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook until fragrant for about 1–2 minutes.
- Toss in cauliflower florets along with curry powder; ensure every piece is well-coated with spices.
- Slowly add coconut milk to the pot and bring to a gentle simmer. Cook for about 15–20 minutes until the cauliflower is tender yet holds its shape.
- If using spinach, stir it in until just wilted—this takes about 1–2 minutes.
- Serve hot with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg