Indian Cauliflower Curry
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (8)

Indian Cauliflower Curry

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 30%
CARBS 70G65% OF CAL
9G FIBER48G OTHER13G TOTAL SUGAR
FAT 13G27% OF CAL
3G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower simmered in an Indian-spiced tomato sauce with cream and warm spices. Aromatic, satisfying, and naturally meatless with deep, complex flavors.

mainindiancurrydairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 head cauliflower (trimmed, cored and broken into bite-sized florets)
  • Olive oil
  • Salt and pepper
  • 1/4 cup onion (finely diced)
  • 2 cloves garlic (finely chopped)
  • 1 Tablespoon ginger paste (or add 1 tsp fresh minced ginger or 1/2 tsp dried ginger to the other dried spices)
  • 2 Tablespoons tomato paste (optional)
  • 1 teaspoon cumin
  • 1 teaspoon garam masala or Tandoori masala
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • Pinch cayenne (red pepper flakes or Kashmiri Chili powder (optional - for some heat))
  • 1 teaspoon brown sugar (optional)
  • 1 teaspoon dried Fenugreek leaves ((optional))
  • 1 1/2 cups canned crushed tomatoes (or any canned tomato processed down in a blender or food processor)
  • 1/2 - 3/4 cup chicken or vegetable broth (or water)
  • 2-3 Tablespoons cream (yogurt or coconut cream or milk)
  • Chopped fresh cilantro (optional)
  • Lime slices or wedges (optional)
  • Naan bread (for serving)
PREP
10M
SODIUM
1192MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.