Description
Savor the rich, creamy flavors of Indian Butter Cauliflower Curry, where tender cauliflower florets meet a spiced tomato-coconut sauce—perfect for any occasion.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- Salt and pepper to taste
Instructions
- 1. Preheat Your Pan: Heat a large skillet over medium heat. Add butter and melt until bubbly but not browned.
- 2. Sauté Onions: Add finely chopped onion to the melted butter. Sauté until translucent and soft, about five minutes.
- 3. Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 4. Mix in Tomatoes and Spices: Pour in crushed tomatoes along with curry powder. Stir and let simmer for about five minutes until slightly thickened.
- 5. Bring on the Creaminess: Add coconut milk while stirring gently to combine all ingredients into a smooth sauce.
- 6. Add Cauliflower: Fold in cauliflower florets until coated with sauce. Cover and let simmer for about ten minutes or until fork-tender but still firm.
- 7. Serve: Transfer to plates and enjoy with steamed rice or warm naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For extra flavor, sauté spices with onions before adding tomatoes. Customize by substituting cauliflower with chickpeas or adding spinach for more nutrition.