Simple One-Pot Cauliflower Curry Recipe
Easy, rich, creamy and warmly-spiced this 30-minute vegan cauliflower-loaded coconut curry redefines comfort food. All ingredients from Aldi!
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Servings: 6 Servings
Ingredients
- ½ (½) head cauliflower, cut into large florets
- 1 (1) onion, diced
- 3 cloves (3 cloves) garlic, minced
- 1- inch (1- inch) piece fresh ginger, grated
- 1 teaspoon (1 teaspoon) cinnamon
- 2 tablespoons (2 tablespoons) yellow curry powder
- 1 teaspoon (1 teaspoon) turmeric
- ½ - 1 teaspoon (1 ½ teaspoon) chilli powder
- pinch (pinch) chilli flakes
- 1 (1) tin coconut milk
- juice of 1 lime
Instructions
- Heat some olive oil in a saucepan and add in the onion, garlic and ginger. Cook over medium heat until everything is very soft, translucent and fragrant. This should only take about 5 minutes.
- Add in the spices and the pinch of chilli flakes and the cauliflower florets. Stir well to get everything coated in the spices.
- Pour in the coconut milk and bring up to a simmer. Cover the pot with a lid and continue to simmer gently for about 8-10 minutes until the cauliflower is tender, but not overcooked.
- Squeeze in the lime juice and stir in some chopped coriander and mint. Serve with rice and naan. You can buy some naan or make the easy 2 ingredient naan bread.
Notes
The calories listed below don't take into account any rice or naan bread.
Store in an airtight container in the fridge for up to 4 days
Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 3mg
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