Cauliflower Curry
I’m a huge fan of curry. Curry meatballs, pumpkin curry, chicken curry...give me all the curries!
As of late though, the curry dish that has my heart is this curried cauliflower. This recipe brings two things that I love together and makes for one incredible meal and I am so excited to share it with you.
The roots of this recipe began when Holly and I decided to start cutting back on our meat intake by incorporating one meatless dinner a week in our homes. As we racked our brains a good curry was the first to come to mind for many reasons...
- Both our families love curry.
- It can be cooked in one pot seriously saving on time and clean up.
- The flavor is really in the broth so you won’t miss the meat.
- Did I mention it can be cooked in one pot?
So, now that you know the “why” on this vegetarian wonder of a dish, let’s move on to the “how.”
How do you make homemade curry?
There are several approaches to making curry depending on what part of the world your curry is coming from. However, every good curry has something in common... a proper base layer of flavor that is created through rich and fragrant spices.
This curry begins with onions, garlic, and ginger. Because this curry is Indian inspired, we used the following spices to layer rich flavor into the dish:
- Cumin
- Cinnamon
- Yellow curry powder
You could also add:
- Garam masala
- Allspice
- Coriander
- Cardamom
Once the base is finished, we add in tomatoes and coconut milk and blend until smooth. At this point you may be tempted to drink the mixture with a straw, but be strong and resist! It just gets better from here.
What goes into a vegetarian curry?
We’ve kept this recipe simple by only using cauliflower, but there are many other incredible vegetables you can add if you’re feeling wild and if you aren’t going meatless, a cup or two of shredded chicken is wonderful.
Here are some of our favorite curry add-ins:
- Peas
- Chickpeas
- Broccoli
- Carrots
- Potatoes
Is curry healthy?
Because we’ve chosen to use coconut milk as the base for this curry the dish is high in fat, but it also has very few carbs. That being said, depending on what you’re going for it can be very healthy because the fats from coconut milk are the good ones that your body needs. It’s Keto and Whole30 friendly, but if those diets aren’t your bag have no fear because it’s just down right delicious anyway.
What you should serve with cauliflower curry:
This dish comes together in under 30 minutes and it’s certainly satisfying enough to stand on its own, but a scoop of white rice and a warm piece of naan with some fresh cilantro are a welcome addition.
If you’re like us and trying to go meatless a little more often I can promise you you’re going to love this curry. If you’re not, then just make it anyways because meat or no meat, this is one meal your whole family is guaranteed to love.
Cauliflower Curry
Serves 4
Ingredients
| 1 tbsp | olive oil |
| 1 | yellow onion, diced |
| 3 | cloves garlic, minced |
| 1 tbsp | fresh ginger, minced |
| 2 tbsp | yellow curry powder |
| 1 tsp | ccinnamon |
| 1 (14oz) | can diced tomatoes |
| 3 (14oz) | cans coconut milk |
| 1 | large head of cauliflower, cut into large florets |
| cilantro (otpional) | |
| naan (optional) | |
| rice (optional) |
Method
- In a 5qt (or medium sized pot) heat olive oil over medium heat. Add in onions and saute until translucent. Add in garlic and ginger and continue sautéing until fragrant, about 1-2 minutes. Add in curry powder, cinnamon, cumin and diced tomatoes and stir until combined with the onion mixture.
- Slowly stir in coconut milk and bring to a simmer. Allow to simmer for 5 minutes, stirring often. Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat and transfer to a blender, blending until smooth. Bring the soup back to a low simmer and add in cauliflower. Simmer cauliflower until fork tender, about 20 minutes.
- Serve over rice with with fresh cilantro and warm naan.
