Cauliflower Curry
Ingredients:
- 15 ml (1 tbsp) olive oil + 1 tbsp for sautéing
- 220 g (2 cups) cauliflower florets
- 160 g (1 medium) onion
- 6 g (2) garlic cloves
- 3 g (1 tsp) grated fresh ginger
- 119 g (1) bell pepper
- 100 g (1 cup) green beans
- 2 medium tomatoes (about 200 g), chopped
- 2.3 g (1 tsp) turmeric
- 2.5 g (1 tsp) chili powder
- 1 tsp ground coriander
- 4 g (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:
Features:
Soy-Free
Gluten-Free
Meal Prep Friendly
Leftover Friendly
Nutrition:
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Spread the cauliflower in a single layer with space between the florets before roasting — overcrowding steams them instead of letting them roast golden and caramelized.
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.
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.
A few ingredients do most of the work in this recipe. The olive oil + 1 tbsp for sautéing brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The grated fresh ginger adds a bright, peppery warmth that lifts the other flavors.
Cauliflower Curry
Ingredients:
- 15 ml (1 tbsp) olive oil + 1 tbsp for sautéing
- 220 g (2 cups) cauliflower florets
- 160 g (1 medium) onion
- 6 g (2) garlic cloves
- 3 g (1 tsp) grated fresh ginger
- 119 g (1) bell pepper
- 100 g (1 cup) green beans
- 2 medium tomatoes (about 200 g), chopped
- 2.3 g (1 tsp) turmeric
- 2.5 g (1 tsp) chili powder
- 1 tsp ground coriander
- 4 g (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:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil + 1 tbsp for sautéing brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The grated fresh ginger adds a bright, peppery warmth that lifts the other flavors.
Prep:
Spread the cauliflower in a single layer with space between the florets before roasting — overcrowding steams them instead of letting them roast golden and caramelized.
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.
