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Cauliflower curry

Total Time40 mins
Servings: 4
Author: Candida Diet Foods


For the curry

  • 3 tbsp virgin coconut oil
  • 1 onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 2 tbsp fresh ginger (peeled and minced)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp mild curry powder
  • 2 medium cauliflower heads (prepared into florets)
  • 250 ml water (9 fl oz or 1 cup)
  • Sea salt
  • Freshly ground black pepper

To serve

  • 1 large vine tomato (cored and diced)
  • 2 tbsp mint (leaves only, chopped)
  • 2 tbsp coriander (leaves only, chopped)


  • For the curry: Melt the coconut oil in a large saucepan set over medium heat until hot. Add the onion, garlic, ginger, and a pinch of salt, sweating for 6-7 minutes until soft and lightly coloured.
  • Stir in the ground spices. Cook for 2 minutes, stirring occasionally until the oil starts to seep through the spices from beneath.
  • Add the cauliflower florets, stir thoroughly to coat in the spices, and cover with 250 ml water.
  • Bring to a simmer, cover the saucepan with a lid, and cook over a reduced heat for 12-15 minutes, stirring occasionally, until the cauliflower is tender. Season to taste with salt and pepper.
  • To serve: Spoon the cauliflower into dishes. Top with diced tomato and chopped herbs before serving.