Description
Experience the rich flavors and creamy texture of Indian Butter Cauliflower Curry, a delightful vegetarian dish that will transport your taste buds straight to India.
Ingredients
Scale
- 1 medium head cauliflower, chopped into florets
- 5 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 oz) tomato puree
- 1 can (13.5 oz) full-fat coconut milk
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
Instructions
- Wash and chop cauliflower into bite-sized florets for even cooking.
- In a large skillet over medium heat, melt 3 tablespoons of butter. Add chopped onions and sauté until golden brown, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for an additional 2 minutes until fragrant.
- Add cumin, coriander, and turmeric to the skillet. Cook for another minute until spices release their oils.
- Pour in tomato puree and coconut milk, stirring well. Add cauliflower florets and simmer on low heat for about 20 minutes or until tender.
- Stir in remaining butter, season with salt to taste, and garnish with fresh cilantro if desired. Serve warm with rice or naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 60mg
Keywords: - For a twist, substitute cauliflower with broccoli or add spinach towards the end for extra nutrition. - Adjust spice levels by adding chili flakes or fresh chilies if you prefer heat.