Creamy Turmeric Cauliflower Curry
A velvety cauliflower curry brightened with turmeric and coconut milk, crafted without salt, garlic, or ginger.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ medium head cauliflower, florets only
- ½ tablespoon coconut oil
- ½ medium onion, finely chopped
- ½ tablespoon turmeric powder
- ½ teaspoon cumin powder
- ½ can (14 oz) coconut milk
- ½ cup diced tomatoes (optional for body)
- ½ cup water
- ½ 1/2 teaspoon black pepper
- ½ 1/2 teaspoon chili flakes (optional for heat)
Instructions
- Sauté onion in coconut oil over medium heat until translucent, ~5 min, no browning.
- Stir in turmeric and cumin; cook 30 seconds until fragrant, visuals golden.
- Add cauliflower florets, coconut milk, tomatoes, and water; bring to a gentle simmer.
- Simmer 12–15 minutes until cauliflower is tender and sauce thickens, stir once.
- Season with black pepper and chili flakes; adjust to taste, serve warm.
Chef’s Pro Tips
- Use full-fat coconut milk for creaminess.
- Blend a portion for extra silkiness if desired.
- For thickness, simmer uncovered a few minutes.
- Add chopped cilantro just before serving for freshness.
Nutritional Estimates
Per serving · 2 servings total
| calories | 210 |
|---|---|
| protein | 4 g |
| carbohydrates | 12 g |
| fat | 16 g |
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