Curried cauliflower with coconut milk &kale

Level

Easy

Time

25 Min

Serves

4

November 20, 2023

originally published January 7, 2023 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

I love this Curried Cauliflower with Coconut Milk & Kale. Curries are my favorite for dinner. The combinations are endless. Bursting with nutrients, this bowl is vibrant in colour and full of flavour . This curry is super easy to make and perfect for a weeknight meal. It’s a ONE POT meal so clean up is also very quick.

This curry bowl starts with onion and cauliflower. The cauliflower is cooked in water first to steam tenderize it. Warm spices like curry, cumin, garam masala and garlic powder are added, which pack so much flavour and nutrition. Tomato paste is added to give the curry a bit of depth and colour and coconut milk was used to make it saucy. Kale was added at the end and wilted to add colour and nutrition.

While I opted for a vegetarian night, I have also made this dish with chicken to make it more filling. Yum. You could also use shrimp,non-GMO tofu or chickpeas. You could also serve the curry on rice or quinoa if you’re not observing a low carb diet. 

This curry bowl is gluten free, grain free, nut free, dairy free, vegan, keto and paleo friendly.

 

 

Why you will LOVE this Cauliflower Curry Bowl!

  • This meal can be whipped up in 25 minutes.

 

  • You only need ONE POT making clean up super quick.

 

  • Made with simple ingredients that you likely have on hand

 

  • Contains healthy carbs, good fats and protein (if you add chicken or shrimp)

 

  • Gluten free, grain free, dairy free, nut free, vegan

 

  • Nutrient dense and super healthy

 

  • Cheaper, healthier and better tasting than take-out

 

What equipment do you need? 

  • large frying pan or large pot with lid
  • wooden spoon

What ingredients do you need?

  • olive oil
  • medium white onion 
  • large cauliflower
  • water
  • curry powder
  • cumin
  • coriander
  • garlic powder
  • garam masala
  • sea salt (more to taste)
  • black pepper
  • tomato paste
  • unsweetened coconut milk

How do I make this Curry Cauliflower Bowl?

It’s Super EASY!

Step 1:

In a large frying pan add 1 tbsp olive oil over medium heat.

Step 2:

Add diced onion. Saute until translucent about 3 minutes.

Step 3:

Add spices, then 1/4 cup water. Use wooden spoon to mix spices in.

Step 4:

Add cauliflower florets. Cover with lid. Allow cauliflower to steam about 7-10 minutes.

Step 5:

Add tomato paste and coconut milk using wooden spoon to mix tomato paste in.

Step 6:

Add kale. Put lid back on pan/pot and allow it to wilt a few minutes. Once the kale has wilted a bit, use a wooden spoon to mix the kale in.

Serve hot in bowls.

 

 

Key Ingredients & Substitutions:

  •  Cauliflower- Cauliflower was selected as the base vegetable for this dish. It takes on the flavours of the spices added so nicely and pairs well with coconut milk and any greens.
  • Add protein– Tonight I made this dish vegetarian. Adding protein is easy and makes the meal more filling. Chicken, shrimp, non-GMO tofu or even chickpeas (which is mostly carbs but has some protein and is a good choice for vegetarians/vegans).
  • Spices –I used a teaspoon of each spice including yellow curry powder, coriander, cumin, garam masala to flavor this dish. Any combination of these aromatic spices can be used. For example, if you don’t have garam masala, add more cumin or curry instead. If you don’t have yellow curry powder use turmeric instead. You need about a tablespoon plus 1 teaspoon of spice for this recipe. I also used garlic powder. One garlic clove minced would be a good substitute.
  • Kale- I used 3 cups of kale because I had some to use up. Spinach or swiss chard would be good substitutes.

 

  • Coconut milk– I used coconut milk to serve as the base for the sauce of this curry. It pairs nicely with cauliflower, kale and aromatic spices. I recommend using full fat coconut milk for the best flavor and nutrition.  I advise against buying “cheap” coconut milk as they are usually filled with emulsifiers like guar gum and carrageenan. Too many emulsifying agents affect the taste and quality of the coconut milk. Read the label before buying.  

 

 

     

    How to Store Leftover Curry Cauliflower Bowl ?

    Store leftovers in an airtight glass container. Refrigerate. Must be eaten within 5 days.

    I did not freeze this dish but I think it would freeze well. 

    Curried Cauliflower with Coconut Milk and Kale

    Today we’re making a cauliflower bowl with curry, coconut milk and kale. Healthy, quick and easy. Better than take out. Ultimate comfort food. Gluten free, grain free, dairy free, vegan, keto and paleo friendly.

     

    • large frying pan or large pot with lid
    • wooden spoon
    • 1 tbsp olive oil
    • 1 medium white onion (diced)
    • 1 large cauliflower (chopped into florets)
    • 1/4 cup water
    • 1 tsp curry powder
    • 1 tsp cumin
    • 1 tsp garlic powder
    • 1 tsp ground coriander
    • 1 tsp garam masala
    • 1/2 tsp sea salt (more to taste)
    • 1/4 tsp black pepper
    • 1/4 cup tomato paste
    • 1 can unsweetened coconut milk

    1. In a large frying pan add 1 tbsp olive oil over medium heat.

    2. Add diced onion. Saute until translucent about 3 minutes.

    3. Add spices, then 1/4 cup water. Use wooden spoon to mix spices in.

    4. Add cauliflower florets. Cover with lid. Allow cauliflower to steam about 7-10 minutes.

    5. Add tomato paste and coconut milk using wooden spoon to mix tomato paste in.

    6. Add kale. Put lid back on pan/pot and allow it to wilt a few minutes. Once kale has wilted a bit, use wooden spoon to mix the kale in.

    7. Serve hot in bowls.

    dinner
    Indian
    bowl, cauliflower, dairy free, gluten free, keto, paleo, vegan


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