Keto Cauliflower Curry
By Justin Marsh
In partnership with Arthur Andrew Medical
Prep Time
10 minutes, plus 25 minutes Cook Time
Number of Servings
Serves 4
Recipe Source
Ingredients
- 1 large cauliflower head, chopped into bite-sized florets
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped, for serving
Directions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the onion and sauté for 3 to 4 minutes, until it begins to soften.
- Add the garlic and ginger and sauté for another minute, until fragrant.
- Add the curry powder, turmeric, and cumin, and stir well to combine.
- Add the chopped cauliflower and stir to coat with the spices.
- Pour in the diced tomatoes and coconut milk, and stir to combine.
- Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the cauliflower is tender and the sauce has thickened.
- Serve the curry over cooked rice, garnished with fresh cilantro.
Notes
- You can adjust the spiciness of the curry by using more or less curry powder.
- If you prefer a smoother sauce, you can puree the mixture with an immersion blender or in a regular blender before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutrition Info
339 Calories, 7 g Protein, 0 mg Cholesterol, 20 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 6 g Fiber, 30 g Total fat (20 g sat), 354 mg Sodium, ★★★★★ Vitamin C, ★★★ Vitamin B6, Vitamin K, Iron, Phosphorus, ★★ Vitamin E, Folate, Magnesium, Potassium, ★ Vitamin B1 (thiamine), Vitamin B3 (niacin), Zinc
Contributor
Justin Marsh
Justin Marsh is the founder and CEO of Arthur Andrew Medical.
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