Spicy Cauliflower Curry

4.0
(1)
Add your rating & review

If you enjoy a good and spicy curry, try this cauliflower recipe! It is so good you'll want to eat the entire batch!

Submitted by Kris
Published on December 20, 2018
Recipe Placeholder Image
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 1 teaspoon salt

  • 2 medium heads cauliflower, cut into florets

  • 2 tablespoons ghee (clarified butter)

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 1 ½ teaspoons cayenne pepper

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground turmeric

  • 1 (15 ounce) can tomato sauce

  • ¾ cup heavy whipping cream

  • 2 teaspoons ground paprika

  • ½ teaspoon curry powder, or more to taste

  • 1 (15 ounce) can mushrooms, sliced

  • 2 teaspoons white sugar

  • ½ teaspoon salt

Directions

  1. Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets; cover and steam until tender, 6 to 8 minutes.

  2. Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.

  3. Meanwhile, heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric; saute for 2 minutes.

  4. Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder; cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.

  5. Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.

Cook's Note:

You can use extra-virgin olive oil in place of ghee, if preferred.

Nutrition Facts (per serving)

178 Calories
12g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 178
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 36%
Cholesterol 39mg 13%
Sodium 979mg 43%
Total Carbohydrate 16g 6%
Dietary Fiber 6g 20%
Total Sugars 8g
Protein 5g 10%
Vitamin C 59mg 65%
Calcium 69mg 5%
Iron 2mg 13%
Potassium 669mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.