Description
Indian Butter Cauliflower Curry is a creamy, spiced delight featuring tender cauliflower in a rich sauce, perfect for weeknight dinners or festive gatherings.
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tbsp butter or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cup canned tomato puree
- 1 cup coconut milk
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Cauliflower: Wash and cut the cauliflower into bite-sized florets, ensuring they are uniform in size.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent (about 5 minutes). Stir in the minced garlic and grated ginger until fragrant (about 1 minute).
- Add Spices: Sprinkle in garam masala, cumin, coriander, and turmeric. Toast the spices for about a minute until aromatic.
- Create the Sauce: Pour in the canned tomato puree and coconut milk. Stir to combine and bring to a gentle simmer.
- Cook Cauliflower: Add the cauliflower florets into the bubbling sauce. Cover and let simmer for about 15 minutes or until the cauliflower is tender but retains some firmness.
- Final Touches: Taste your curry and adjust seasoning with salt as needed. Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - For a vegan option, replace butter with olive oil or vegan margarine. - Consider adding chickpeas or spinach for extra protein and color. - Full-fat coconut milk yields a creamier texture; use light coconut milk for a lighter version.