Description
Experience the creamy comfort of Indian Butter Cauliflower Curry, where tender cauliflower florets are enveloped in a luscious, spiced sauce that delights the senses.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 can (14 oz) whole or crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
Instructions
- Rinse and cut the cauliflower into bite-sized florets. Finely dice the onion and mince the garlic and ginger.
- In a large pan over medium heat, melt the butter until bubbly. Add onions and sauté until translucent (about 5 minutes). Stir in garlic and ginger until fragrant.
- Sprinkle cumin, coriander, and turmeric into the pan. Stir well to coat the onions and let them toast for about one minute.
- Pour in canned tomatoes with their juices. Stir together and bring to a simmer to develop a rich sauce.
- Gently fold in cauliflower florets, ensuring they are well-coated with the sauce. Cover and simmer for about 15 minutes or until tender.
- Stir in coconut milk for creaminess and cook uncovered for a few more minutes until slightly thickened.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 50mg
Keywords: - For added flavor, consider roasting cauliflower before adding it to the sauce. - Swap cauliflower for broccoli or chickpeas for variety. - Adjust spice levels by incorporating jalapeños or your preferred peppers.