FeelGoodFoodie · by Yumna Jawad★ 5.0 (711)
Cauliflower Curry
NUTRITION · PER SERVING65M COOK
CAL 34%·PRO 27%
CARBS 129G75% OF CAL
4G FIBER6G SUGAR119G OTHER
FAT 15G20% OF CAL
12G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan curry built on cauliflower and coconut milk, seasoned with warm Indian spices like curry powder, turmeric, and cumin. It's creamy, deeply flavored, and served over rice for a satisfying dinner.
mainindiancurrybowlbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1 (1-inch) thumb fresh ginger (peeled and finely grated)
- ¼ cup cilantro (chopped, plus more for garnish)
- 1 large head cauliflower (cut into small florets)
- 2 tablespoons red curry paste
- 2 tablespoons curry powder
- 2 teaspoons turmeric
- 1 ½ teaspoon cumin
- 1 teaspoon salt
- 1 (15-ounce) canned diced tomatoes
- 1 (15-ounce) can full-fat coconut milk
- 1 ½ cups water
- Basmati rice (for serving)
At a glance
PER SERVING · TIME 65M
CAL 34%·PRO 27%
CARBS 129G75% OF CAL
4G FIBER6G SUGAR119G OTHER
FAT 15G20% OF CAL
12G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 524mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 489mg
- Calcium
- 58mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.