Savory Cauliflower Curry with Coconut Milk
An Indian-inspired curry dish that is quick to prepare and full of spicy flavors - showcasing the international versatility of cauliflower.
- 30 minutes
- 4 servings
- Main course
- vegan
- vegetarian
- gluten-free
- folatreich
- plant-based
- aids digestion
Ingredients
- 1 piece Cauliflower (head)
- 100 g Onion
- 7.5 g Garlic
- 1 piece Ginger
- 240 g Lentils (canned)
- 400 g Tomatoes (diced or puréed)
- 400 g Coconut milk
- 10 g Curry powder (to taste)
- 3 g Cumin (to taste)
Instructions
- Cut the cauliflower into florets. Finely dice onions, garlic, and ginger.
- Heat oil in a pot or pan. Sauté onions and garlic, add spices and briefly roast.
- Add cauliflower florets and optional additional vegetables like tomatoes and sauté briefly.
- Pour in coconut milk and let simmer until the cauliflower is tender (8-10 minutes).
- Stir in chickpeas or lentils and season the curry to taste.
- Serve with rice or flatbread.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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