Spicy Ayurvedic Cauliflower Curry
Spicy Ayurvedic Cauliflower Curry
Ingredients
For the Curry
- 1 pound cauliflower, cut into florets
- 3 tablespoons coconut oil
- 1 yellow onion, finely chopped
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups canned diced tomatoes
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- 1
Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
⏱️ 2 min - 2
Add the chopped onion, ginger, and garlic to the pan. Sauté until the onion becomes translucent, about 5 minutes.
⏱️ 5 min - 3
Stir in the ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute to release the aromas.
⏱️ 1 min - 4
Add the cauliflower florets to the pan and stir well to coat them with the spices. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min - 5
Pour in the diced tomatoes and coconut milk. Mix well and bring the mixture to a gentle simmer.
⏱️ 2 min - 6
Cover the pan and let the curry cook for about 15 minutes, or until the cauliflower is tender.
⏱️ 15 min - 7
Season the curry with sea salt and black pepper. Stir in the chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Ayurvedic Cauliflower Curry
Ingredients
For the Curry
- 1 pound cauliflower, cut into florets
- 3 tablespoons coconut oil
- 1 yellow onion, finely chopped
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups canned diced tomatoes
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- 1
Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
⏱️ 2 min - 2
Add the chopped onion, ginger, and garlic to the pan. Sauté until the onion becomes translucent, about 5 minutes.
⏱️ 5 min - 3
Stir in the ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute to release the aromas.
⏱️ 1 min - 4
Add the cauliflower florets to the pan and stir well to coat them with the spices. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min - 5
Pour in the diced tomatoes and coconut milk. Mix well and bring the mixture to a gentle simmer.
⏱️ 2 min - 6
Cover the pan and let the curry cook for about 15 minutes, or until the cauliflower is tender.
⏱️ 15 min - 7
Season the curry with sea salt and black pepper. Stir in the chopped cilantro before serving.
⏱️ 1 min