Cauliflower is cooked until tender in an aromatic and flavorful tomato curry sauce. This 25-minute, quick, and easy cauliflower curry is a healthy, one-pot plant-based side dish that is perfect for busy weeknights!
Ingredients
- 1 red onion - chopped
- 4 cloves garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon caraway seeds
- 2 tsps mustard seeds
- 1 cauliflower head cut up into florets
- 13.5 oz coconut milk can
- 12.5 oz tomato paste can
- 2.5 tsps coriander powder
- 2 tsps cumin powder
- 1 teaspoon turmeric powder
- salt and pepper to taste and cilantro to garnish
- 2-3 tablespoon olive oil
Instructions
- Peel and chop the onion, ginger, and garlic. Rinse and chop the cauliflower head into bite-sized cauliflower florets.
- Add the olive oil and onions to a pan over medium heat, and let saute, stirring often so the onions don't burn.
- Saute onions for about 10 minutes, then add in the garlic, ginger, caraway seeds, mustard seeds, coriander, cumin, and turmeric and saute for 2-3 minutes or until mustard seeds begin to "dance" around in the pan.
- Turn the heat up a tad and then add in the cauliflower florets, coconut milk, tomato paste. Cover the pan and let the mixture simmer for about 7 minutes.
- Remove from stove, season with salt and pepper, and garnish with cilantro and enjoy with naan or rice.
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Nutrition
Serving: 1g | Calories: 422kcal | Carbohydrates: 34g | Protein: 10g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 762mg | Potassium: 1683mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1370IU | Vitamin C: 95mg | Calcium: 109mg | Iron: 6mg
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