Cauliflower And Almond Curry Recipe

Recipe By Slurrp

This cauliflower and almond curry is a delicious and nutritious vegetarian dish. The cauliflower is cooked until tender and then simmered in a flavorful curry sauce made with aromatic spices, creamy almond butter, and coconut milk. The dish is finished off with a sprinkle of toasted almonds for added crunch and a squeeze of fresh lime juice for a burst of citrusy flavor. Serve this curry with steamed rice or naan bread for a satisfying and wholesome meal.

4.8
30 Rating -
Rate
Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Cauliflower And Almond Curry
plan
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ingredients serve

Ingredients for Cauliflower And Almond Curry Recipe

  • 1/4 Cauliflower, Cut Into Florets
  • 1/4 Onion, Finely Chopped
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • 0.13 teaspoon Turmeric
  • 0.13 teaspoon Chili Powder
  • 0.06 cup Almond Butter
  • 1/4 cup Coconut Milk
  • 1/4 cup Vegetable Broth
  • As required Salt To Taste
  • as needed Toasted Almonds, For Garnish
  • as needed Fresh Lime Juice, For Garnish

Directions: Cauliflower And Almond Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pan and sauté onions until golden brown.
  • STEP 2.Add garlic, ginger, and spices and cook for another minute.
  • STEP 3.Add cauliflower florets and cook until tender.
  • STEP 4.Stir in almond butter, coconut milk, and vegetable broth.
  • STEP 5.Simmer for 10 minutes until the flavors meld together.
  • STEP 6.Garnish with toasted almonds and a squeeze of lime juice.
  • STEP 7.Serve hot with steamed rice or naan bread.

Cooking Tips

  • Toasting the almonds before garnishing adds extra flavor and crunch.
  • Adjust the spice level by adding more or less chili powder.
  • For a creamier curry, blend the sauce before adding the cauliflower.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan over medium heat until heated through.
  • Serve the curry with fresh cilantro and a side of yogurt for a cooling contrast.
Nutrition
value
346
calories per serving
28 g Fat12 g Protein12 g Carbs11 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    12g
  • Carbs
    12g
  • Fiber
    11g

MacroNutrients

  • Carbs
    12g
  • Protein
    12g
  • Fiber
    11g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    206mg
  • Iron
    4mg
  • Vitamin A
    1102mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    12mg
  • Copper
    < 1mcg
  • Magnesium
    194mg
  • Manganese
    2mg
  • Phosphorus
    269mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp