Coconut Cauliflower Curry

Coconut Cauliflower Curry

Ingredients

  • 1 medium-sized cauliflower, cut into florets

  • 1 tablespoon coconut oil or olive oil

  • 1 medium onion, finely chopped

  • 2 cloves of garlic, minced

  • 1-inch piece of ginger, grated

  • 1-2 green chilies, finely chopped (adjust to your spice preference)

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric powder

  • 1 can (14 oz) coconut milk (full-fat for a creamier curry)

  • 1 cup vegetable broth or water

  • Salt and pepper to taste

  • Fresh cilantro (coriander) leaves for garnish

Instructions

  1. In a large skillet or pot, heat coconut oil or olive oil over medium heat.

  2. Add the finely chopped onion and sauté until it becomes soft and translucent.

  3. Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until the aromas are released.

  4. Add the curry powder, ground cumin, ground coriander, and turmeric powder to the pot. Stir well to coat the onions and spices evenly.

  5. Add the cauliflower florets to the pot and toss them with the spices and onions until they are well coated.

  6. Pour in the coconut milk and vegetable broth or water, making sure the cauliflower is mostly submerged.

  7. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the cauliflower becomes tender.

  8. Check the seasoning and adjust if needed.

  9. Once the cauliflower is cooked to your desired tenderness, remove the pot from heat.

  10. Garnish the Coconut Cauliflower Curry with fresh cilantro leaves before serving.

Serve this Coconut Cauliflower Curry as a comforting and satisfying low-carb meal with some cauliflower rice or low-carb naan on the side. Enjoy the creamy and delicious flavors of this curry!