Cauliflower Curry Recipe

This Cauliflower Curry Recipe

is ready in 20 minutes. It’s made with cauliflower, green peas, diced tomatoes, curry powder, and coconut milk. This recipe is also gluten-free and vegan. If you don’t add the green peas, it’s low-carb too.

Course Main Course, vegetarian

Cuisine American

Keyword Cauliflower Curry, Cauliflower Curry Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 266kcal

Author Olivia Ribas

Ingredients

1 medium cauliflower head cut into florets
1 tablespoon vegetable or extra virgin olive oil
2 cups 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

US Customary - Metric

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

You can buy pre-cut cauliflower florets to save time on prepping.
When selecting cauliflower, make sure they feel heavy for their size.
Make sure your spices are fresh! If your spices aren't fresh, it'll taste dull and not as delicious.
To store: Store leftover curry in an airtight container in the fridge for up to 5 days.
To reheat: Reheat the curry in the microwave or on the stovetop until hot. Since it's thick, you'll need to stir it throughout.
To freeze: Freeze the curry for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.

Nutrition