Cauliflower Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Indian cauliflower curry with chickpeas simmered in coconut milk with warming spices and tomatoes. Creamy, aromatic, and ready in 40 minutes, it's naturally vegan and gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 1/2 tablespoons yellow curry powder
- 3/4 teaspoon turmeric
- 2 teaspoons cumin
- 1/4 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 large head cauliflower (cut into florets)
- 1 can (14-ounce) diced tomatoes
- 1 can (14-ounce) chickpeas (drained and rinsed)
- 2 cans (14-ounce) coconut milk
- 1/2 cup vegetable broth
- Salt to taste
- 1 tablespoon lime juice
- Lime wedges (for serving)
- Fresh cilantro (chopped for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 712mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1144mg
- Calcium
- 186mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.