Cauliflower Coconut Curry
This Cauliflower Coconut Curry is a lighter take on the traditional recipe, using just a touch of coconut milk for creaminess while keeping the base light with water. It’s a perfect blend of spices, cauliflower, and subtle coconut flavor — great for a comforting, healthy meal.
Nutrition Facts
Per serving
Energy
56 kcal
Protein
2 g
Carbs
10 g
Fat
3 g
Fiber
2 g
Ingredients
Cauliflower
1 cup, florets (200g)
Coconut Milk
1 tbsp (15g)
Plain Water
2 medium cup (500g)
Garlic paste
1 tsp (5g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 small cup (100g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add the chopped onions and cook until translucent.
Add garlic- ginger paste and cook for another minute.
Stir in the ground cumin, coriander, turmeric, chili powder and salt. Cook for a minute until fragrant.
Add the cauliflower florets and mix well to coat them with the spices.
Pour in 1 tbsp of coconut milk and enough water to cover the cauliflower. Season with spices .
Bring the curry to a simmer and cook for about 15-20 minutes, stirring occasionally and adding more water if needed.
Once the cauliflower is tender and the curry has thickened, adjust the seasoning.
Garnish with fresh coriander leaves before serving.