Creamy Coconut Cauliflower Curry
A rich, aromatic curry made with cauliflower florets, coconut milk, and fragrant spices, served over cauliflower rice.
Total
40 min
Prep
15 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 400 g Cauliflower florets
- 200 ml Coconut milk
- 200 g Canned diced tomatoes
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Salt
- 2 tbsp Fresh cilantro, chopped(optional)
Instructions
- 1
Heat olive oil in a pot over medium heat. Add garlic and ginger; sauté 1 minute.
- 2
Stir in turmeric, cumin, and coriander; cook 30 seconds.
- 3
Add canned tomatoes and cook 5 minutes, breaking them up.
- 4
Pour in coconut milk and bring to a gentle simmer.
- 5
Add cauliflower florets, cover, and cook 12‑15 minutes until tender.
- 6
Season with salt and garnish with cilantro before serving.
Nutrition per serving
Calories
320
16% of a 2,000 kcal day
| Protein | 8 g |
| Carbohydrate | 14 g |
| Fat | 26 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 380 mg |
Goes well with this
Indian dishes that round out the meal.
Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables, saffron, and caramelized onions.
Masala Vegetable Khichdi
A wholesome one-pot meal loaded with cauliflower, peas, carrots, and aromatic Indian spices.
Classic Indian Vegetable Pulao
Fragrant basmati rice cooked with mixed vegetables and whole garam masala.
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