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Cauliflower Curry
Indian-Inspired
Ingredients:
- 1 tbsp (15 ml) 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
- 1 tsp (3 g) 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
- 1 tbsp (12 g) brown sugar
- 1 tbsp (15 ml) lemon juice
- 240 ml (1 cup) almond or oat milk
- salt to taste
Equipments:
- Baking sheet (for roasting)
- Large skillet or saucepan
- Knife and cutting board
- Measuring spoons and cups
Freezer Friendly
Grain-Free
Gluten-Free
Oil-Free
Leftover Friendly
Soy-Free
Features:
Freezer Friendly
Grain-Free
Gluten-Free
Oil-Free
Leftover Friendly
Soy-Free
Nutrition:
Serving Size 1 of 2 Calories 230 Carbohydrates 30g Fat 11g Fiber 9g Protein 6g Vitamin A 900mcg Vitamin C 70mg Calcium 90mg Iron 3mg Potassium 980mg Cholesterol 0mg Sodium 290mg Sugar 13g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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. Spread on a baking sheet and 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 and fragrant.
- 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 sliced bell pepper, 100 g 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 1 tbsp brown sugar. Stir, reduce heat, and simmer for 20 minutes until the 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.
Cauliflower Curry
2 Servings
Prep 10 min
Cook 40 min
Ingredients:
- 1 tbsp (15 ml) 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
- 1 tsp (3 g) 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
- 1 tbsp (12 g) brown sugar
- 1 tbsp (15 ml) lemon juice
- 240 ml (1 cup) almond or oat milk
- salt to taste
Features:
Freezer Friendly
Grain-Free
Gluten-Free
Oil-Free
Leftover Friendly
Soy-Free
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. Spread on a baking sheet and 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 and fragrant.
- 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 sliced bell pepper, 100 g 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 1 tbsp brown sugar. Stir, reduce heat, and simmer for 20 minutes until the vegetables are tender and the curry has thickened.
- Season and Serve – Taste and adjust salt. Serve hot with basmati rice.
