Keto Cauliflower Curry

a bowl of cauliflower curry on rice
Image courtesy of Arthur Andrew Medical

In partnership with Arthur Andrew Medical

Prep Time
10 minutes, plus 25 minutes Cook Time
Number of Servings
Serves 4
Recipe Source
Arthur Andrew Medical
Ingredients
  • 1 large cauliflower head, chopped into bite-sized florets
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, peeled and grated
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for serving
Directions
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  • Add the onion and sauté for 3 to 4 minutes, until it begins to soften.
  • Add the garlic and ginger and sauté for another minute, until fragrant.
  • Add the curry powder, turmeric, and cumin, and stir well to combine.
  • Add the chopped cauliflower and stir to coat with the spices.
  • Pour in the diced tomatoes and coconut milk, and stir to combine.
  • Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the cauliflower is tender and the sauce has thickened.
  • Serve the curry over cooked rice, garnished with fresh cilantro.
Nutrition Info
339 Calories, 7 g Protein, 0 mg Cholesterol, 20 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 6 g Fiber, 30 g Total fat (20 g sat), 354 mg Sodium, ★★★★★ Vitamin C, ★★★ Vitamin B6, Vitamin K, Iron, Phosphorus, ★★ Vitamin E, Folate, Magnesium, Potassium, ★ Vitamin B1 (thiamine), Vitamin B3 (niacin), Zinc
Contributor

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Tags
cauliflower
curry
Indian
hot / spicy
vegetarian
vegan

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