Cauliflower Curry Recipe
This Cauliflower Curry recipe checks all the boxes for the perfect dinner. It’s packed with flavor, made in just one pot, and ready in under 30 minutes. Simply combine steamed cauliflower and peas with creamy coconut milk, tomatoes, and lots of warm spices.
Servings: 6 people
Ingredients
- 1 medium cauliflower head cut into florets
- 1 tablespoon vegetable or extra virgin olive oil
- 1 cup white onions chopped
- 3 cloves garlic minced
- 1 teaspoon cumin powder
- ¼ teaspoon ground coriander
- 4 teaspoons curry powder
- Salt and black pepper to taste
- 2 cups diced tomatoes with the juice from the can
- 2 cups green peas frozen or fresh, optional
- 1¾ cups coconut milk from a can not from a carton
Instructions
- In a large pot, add 2 cups of water, and place a steamer in the bottom.
- Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover the pot, and steam for about 6-8 minutes until tender.
- Remove the steamer basket and cauliflower from the pot, and let the cauliflower cool for 5 minutes. Set aside.
- Return the pot without the water to the stove, add the oil, and heat over medium heat.
- Add the onion and garlic, and sauté until the onions are tender, about 3-5 minutes.
- Add the cumin powder, coriander, curry powder, salt, and pepper. Stir to combine everything well.
- Add the tomatoes and green peas, and stir in the coconut milk. Bring to a simmer, and return the cauliflower to the pot.
- Cook everything together for 3-5 minutes before serving.
Video
Notes
- When selecting cauliflower, choose one that feels firm and heavy for its size.
- You can buy pre-cut cauliflower florets to save time on prepping.
- Finely chopped onions will incorporate into the sauce better than large pieces.
- Store: Let the leftovers cool and store them in an airtight container or freezer-safe container. From there, you can keep them in the fridge for up to 5 days or the freezer for up to 3 months. Just remember to leave room for the liquid to expand.
- Reheat: The best way to reheat this cauliflower curry recipe is to simmer it on the stovetop. Since it’s thick, you’ll need to stir it every now and then so it heats evenly. You can also pop it in the microwave with a splash of water to keep it from getting too thick.
Nutrition
Serving: 1/6 | Calories: 266kcal | Carbohydrates: 21.5g | Protein: 7.3g | Fat: 19.1g | Sodium: 435mg | Fiber: 6.9g | Sugar: 8.3g