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Cauliflower Curry
Indian-Inspired
Ingredients:
- 15 ml (1 tbsp) olive oil (for roasting) + 1 tbsp for sautéing
- 220 g (2 cups) cauliflower florets
- 1 medium onion (about 150 g), sliced
- 2 garlic cloves, minced
- 3 g (1 tsp) grated fresh ginger
- 1 bell pepper (about 120 g), sliced
- 100 g (1 cup) green beans, trimmed
- 2 medium tomatoes (about 200 g), chopped
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp ground coriander
- 2 tsp curry powder
- 12 g (1 tbsp) brown sugar
- 15 ml (1 tbsp) lemon juice
- 240 ml (1 cup) almond or oat milk
- salt to taste
Equipments:
- Measuring spoons and cups
- Baking sheet (for roasting)
- Large skillet or saucepan
- Knife and cutting board
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Nutrition:
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Instructions:
- Roast the Cauliflower
Preheat oven to 200°C (400°F). Toss 220 g (2 cups) cauliflower florets with 1 tbsp olive oil and a pinch of salt. Roast for 20 minutes until golden and tender. Set aside. - Sauté the Aromatics
Heat 1 tbsp olive oil in a large pan over medium heat. Add 150 g (1 medium) sliced onion, 2 minced garlic cloves, and 1 tsp grated ginger. Cook for 5–7 minutes until softened. - Bloom the Spices
Stir in 1 tsp turmeric, 1 tsp chili powder, 1 tsp ground coriander, and 2 tsp curry powder. Cook for 1 minute. - Add the Vegetables
Add roasted cauliflower, 120 g (1) sliced bell pepper, 100 g (1 cup) green beans, and 200 g chopped tomatoes. Stir to coat in the spices. - Simmer the Curry
Pour in 240 ml (1 cup) almond or oat milk. Add 1 tbsp lemon juice and 12 g (1 tbsp) brown sugar. Simmer for 20 minutes until vegetables are tender and the curry has thickened. - Season and Serve
Taste and adjust salt. Serve hot with basmati rice.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Roasting cauliflower first gives a golden, caramelized flavor that elevates the whole curry.
- Bloom spices in the dry pan for 30–60 seconds to unlock their aromas before adding liquid.
Storage:
- Fridge for up to 4 days. Freezes well for up to 3 months.
Swaps:
- Replace almond milk with coconut milk for a richer curry.
- Add chickpeas or lentils for extra protein.
Tips:
- Serve with naan or flatbread to scoop up the sauce.
Cauliflower Curry
2 Servings
Prep 10 min
Cook 40 min
Ingredients:
- 15 ml (1 tbsp) olive oil (for roasting) + 1 tbsp for sautéing
- 220 g (2 cups) cauliflower florets
- 1 medium onion (about 150 g), sliced
- 2 garlic cloves, minced
- 3 g (1 tsp) grated fresh ginger
- 1 bell pepper (about 120 g), sliced
- 100 g (1 cup) green beans, trimmed
- 2 medium tomatoes (about 200 g), chopped
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp ground coriander
- 2 tsp curry powder
- 12 g (1 tbsp) brown sugar
- 15 ml (1 tbsp) lemon juice
- 240 ml (1 cup) almond or oat milk
- salt to taste
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Instructions:
- Roast the Cauliflower
Preheat oven to 200°C (400°F). Toss 220 g (2 cups) cauliflower florets with 1 tbsp olive oil and a pinch of salt. Roast for 20 minutes until golden and tender. Set aside. - Sauté the Aromatics
Heat 1 tbsp olive oil in a large pan over medium heat. Add 150 g (1 medium) sliced onion, 2 minced garlic cloves, and 1 tsp grated ginger. Cook for 5–7 minutes until softened. - Bloom the Spices
Stir in 1 tsp turmeric, 1 tsp chili powder, 1 tsp ground coriander, and 2 tsp curry powder. Cook for 1 minute. - Add the Vegetables
Add roasted cauliflower, 120 g (1) sliced bell pepper, 100 g (1 cup) green beans, and 200 g chopped tomatoes. Stir to coat in the spices. - Simmer the Curry
Pour in 240 ml (1 cup) almond or oat milk. Add 1 tbsp lemon juice and 12 g (1 tbsp) brown sugar. Simmer for 20 minutes until vegetables are tender and the curry has thickened. - Season and Serve
Taste and adjust salt. Serve hot with basmati rice.
