Vegetable Curry with Cauliflower Recipe
A rich, fragrant curry featuring cauliflower and mixed vegetables simmered in spiced tomato-coconut sauce.
Ingredients
- Cauliflower florets – 1 medium head about 4 cups
- Coconut milk – 1 can 13.5 oz
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Ginger – 1 tbsp grated
- Carrots – 2 sliced
- Peas – 1 cup frozen or fresh
- Crushed tomatoes – 1 can 14 oz
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Ground turmeric – ½ tsp
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
Instructions
- Heat olive oil in a pot.
- Sauté onion, garlic, and ginger until golden.
- Stir in curry powder, cumin, and turmeric.
- Add carrots and cauliflower florets.
- Pour in crushed tomatoes and stir.
- Mix in coconut milk and simmer.
- Add peas, salt, and pepper.
- Cook 25 minutes until cauliflower softens.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 8 g
Vitamins & Minerals (per serving)
- Vitamin C: 75%
- Vitamin A: 40%
- Iron: 20%
- Calcium: 10%
- Magnesium: 14%
Additional Tips
- Roast cauliflower before adding for extra depth.
- Toss in spinach at the end for more greens.
- Leftovers reheat beautifully for next-day lunches.