Low Carb Indian Cauliflower Curry

This fragrant cauliflower curry is a delicious low carb and keto side dish that will complement any Indian meal!

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One of the benefits of this dish is that it can made entirely without fresh ingredients. While I always prefer fresh, of course, it isn’t always possible! Last minute guests? Or perhaps you’ve forgotten one of them is a vegetarian and need to cook up something quickly that they can eat. This recipe doesn’t have a lot of sauce, so it works well as a side dish to “wetter” curry dishes. If you want to turn it into a vegetarian main meal, you may like to increase the quantity of the sauce ingredients.

Add some oil to a large skillet and place over a medium heat. Add onion powder, ground cardamom, ground turmeric, garam masala, cumin and (if desired) cayenne. Stir to mix and cook for a two minutes. It will smell wonderfully fragrant!

Add some canned tomato sauce (not ketchup!) and broth or stock (vegetable or chicken works well), and stir well to form a sauce. Add in a bag of frozen cauliflower florets, and turn to coat them in the sauce.

Continue cooking until the cauliflower is done to your liking. Add salt for seasoning.

Serve, garnished with chopped fresh cilantro and/or sliced green onions.

Indian Cauliflower Curry

Course: Side Dish

Cuisine: Indian

Keyword: cauliflower, curry, indian, keto, low carb, masala, turmeric

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Calories: 69 kcal

This fragrant cauliflower curry is an ideal low carb and keto side dish that will complement any Indian meal!

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Ingredients

• 1 tbs oil
• 1 tsp onion powder
• ½ tsp garam masala
• ½ tsp ground cumin
• ¼ tsp ground turmeric
• ¼ tsp ground cardamom
• ¼ tsp cayenne optional
• ¼ cup canned tomato sauce
• ½ cup broth or stock chicken or vegetable
• 16 oz frozen cauliflower florets
• salt to taste
• fresh cilantro and/or sliced green onions to garnish

Instructions

1. Add some oil to a large skillet and place over a medium heat. Add onion powder, ground cardamom, ground turmeric, garam masala, cumin and (if desired) cayenne. Stir to mix and cook for a two minutes.

2. Add some canned tomato sauce and broth, and stir well to form a sauce. Add in a bag of frozen cauliflower florets, and turn to coat them in the sauce.

3. Continue cooking until the cauliflower is done to your liking. Add salt for seasoning.
4. Serve, garnished with chopped fresh cilantro and/or sliced green onions.

Recipe Notes

5g net carbs per serving, not including garnish

Nutrition Facts

Indian Cauliflower Curry

Amount Per Serving

Calories 69 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 232mg 10%

Potassium 389mg 11%

Total Carbohydrates 7g 2%

Dietary Fiber 2g 8%

Sugars 3g

Protein 2g 4%

Vitamin A 3.5%

Vitamin C 67.6%

Calcium 2.5%

Iron 4.8%

* Percent Daily Values are based on a 2000 calorie diet.

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