Keto Cauliflower Curry

Prep Time:

10 minutes, plus 25 minutes Cook Time

Number of Servings:

Serves 4

Recipe Source:

Ingredients

In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the onion and sauté for 3 to 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 to 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.

Justin Marsh is the founder and CEO of Arthur Andrew Medical.

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