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Tender cauliflower florets simmered in a rich, creamy coconut and cashew gravy. This South Indian classic is mildly spiced and pairs perfectly with chapatis, parottas, or steamed rice for a comforting meal.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics and Base
Cook the Masala
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Tender cauliflower florets simmered in a rich, creamy coconut and cashew gravy. This South Indian classic is mildly spiced and pairs perfectly with chapatis, parottas, or steamed rice for a comforting meal.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 196.92 calories per serving with 5.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kurma
Garnish and Serve
Add 1 cup of mixed vegetables like diced carrots, green beans, and green peas along with the cauliflower.
For a more traditional and thicker gravy, add 1 tablespoon of white poppy seeds (khus khus), soaked along with the cashews, to the grinding paste.
Add 1/2 teaspoon of red chili powder along with the coriander and turmeric powders for extra heat and color.
Cauliflower is an excellent source of dietary fiber, which aids digestion and promotes gut health. It's also packed with essential vitamins like Vitamin C and K.
The use of coconut and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and provide sustained energy.
Spices like turmeric, ginger, and garlic contain powerful compounds with anti-inflammatory properties that can help reduce inflammation in the body.
One serving of Cauliflower Kurma contains approximately 180-200 calories, depending on the exact amount of oil and coconut used. It's a relatively light main dish.
Yes, it is a healthy dish. Cauliflower is a low-calorie, high-fiber vegetable rich in vitamins. The gravy uses coconut and cashews, which provide healthy fats, and the spices offer various health benefits. It is a well-balanced, plant-based meal.
Store leftover kurma in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling; you can add a splash of warm water while reheating to adjust the consistency.
This recipe is naturally vegan as it uses vegetable oil and does not contain any dairy products like milk, cream, or ghee.
Yes, frozen cauliflower florets work well. You can add them directly to the masala without thawing. They may cook slightly faster, so start checking for doneness after about 8-10 minutes of simmering.
If you don't have fresh coconut, you can use an equal amount of unsweetened desiccated coconut. Soak it in 1/4 cup of warm water for 15 minutes before grinding to rehydrate it.