Name: Quick Cauliflower Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups green peas; 1 medium cauliflower head, cut into florets; 3 cloves garlic, minced; 1 teaspoon cumin powder; 4 teaspoons curry powder; Salt and black pepper, to taste; 1 3/4 cups canned coconut milk; 1 tablespoon vegetable oil; 2 cups white onions, chopped; 1/4 teaspoon ground coriander; 2 cups canned diced tomatoes, with juice

Coconut Curry

What ingredients do I need to make Coconut Curry?

Can I substitute the curry powder with other spices?

How do I prevent the coconut milk from separating?

How can I adjust the spiciness of the curry?

What are some good sides to serve with Coconut Curry?

This Quick Cauliflower Coconut Curry is a delicious and simple one-pot meal featuring cauliflower, green peas, diced tomatoes, and rich coconut milk. Aromatic spices create a mouthwatering vegan and gluten-free curry that’s ready in just 20 minutes. Make this dish a low-carb option by skipping the green peas.

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

green peas

cauliflower

garlic

Seasonings

ground cumin

curry powder

Salt & Pepper

Canned & Dry Milk

milliliter

canned unsweetened coconut milk

Oils

vegetable oil

white onion

ground coriander

Canned Vegetables

diced tomato

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Selenium

Vitamin K

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Sodium

Zinc

Copper

Manganese

Vitamin C

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Pumpkin Chickpea Coconut Curry in a Hurry

Quick Cauliflower Coconut Curry

Produce

Baking Goods

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In a large pot, add 2 cups of water and place a steamer in the bottom. Bring the water to a boil.

Add the cauliflower florets to the steamer basket, cover the pot, and steam for about 6-8 minutes until tender. Remove the steamer basket and cauliflower from the pot, and let the cauliflower cool for 5 minutes.

Empty the water from the pot, return it to the stove, add the vegetable oil, and heat over medium heat.

Add the chopped onions and minced garlic, and sauté until the onions are tender, about 3-5 minutes.

Add the cumin powder, ground coriander, curry powder, salt, and pepper. Stir to combine everything well.

Add the diced tomatoes with juice, green peas, and stir in the coconut milk.

Bring to a simmer, return the cauliflower to the pot, and cook everything together for 3-5 minutes before serving.

This Quick Cauliflower Coconut Curry is a delicious and simple one-pot meal featuring cauliflower, green peas, diced tomatoes, and rich coconut milk. Aromatic spices create a mouthwatering vegan and gluten-free curry that’s ready in just 20 minutes. Make this dish a low-carb option by skipping the g

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