Keto Cauliflower Curry:
This Keto Cauliflower Curry is a fragrant and flavorful dish that's perfect for those following a low-carb or keto diet. Tender cauliflower florets are coated in a delicious blend of curry powder, turmeric, and cumin, then simmered in a creamy mixture of diced tomatoes and coconut milk. The dish is seasoned to taste with salt and pepper, then served over a bed of cooked rice and garnished with fresh cilantro. With the ability to adjust the spiciness of the dish, and the option to puree the mixture for a smoother sauce, this dish is versatile and sure to please
- 1 large cauliflower head, chopped into bite-sized florets
2 garlic cloves, minced
1-inch piece of ginger, peeled and grated
2 tbsp vegetable oil
- 1 onion, chopped
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
Salt and pepper, to taste
Fresh cilantro, chopped, for serving
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the onion and sauté for 3-4 minutes, until it begins to soften.
Add the garlic and ginger and sauté for another minute, until fragrant.
Add the curry powder, turmeric, and cumin, and stir well to combine.
Add the chopped cauliflower and stir to coat with the spices.
Pour in the diced tomatoes and coconut milk, and stir to combine.
Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the cauliflower is tender and the sauce has thickened.
Serve the curry over cooked rice, garnished with fresh cilantro.
You can adjust the spiciness of the curry by using more or less curry powder. If you prefer a smoother sauce, you can puree the mixture with an immersion blender or in a regular blender before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.