Cauliflower Curry

Course: Main
Cuisine: Candida, Dairy Free, Egg Free, Gluten Free, Paleo, Peanut Free, Vegan, Vegetarian
Keyword: Comfort Food, Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 226kcal
Curry contains turmeric, a spice that contains the anti-inflammatory antioxidant, curcumin. Curcumin has been shown to boost memory and stimulate the production of new brain cells. This dish is tasty and filling and not too spicy at all!
Print Recipe


  • 1 tbsp avocado oil
  • 1 medium cooking onion chopped
  • 3 medium carrots diced
  • 2 cloves garlic minced
  • 2 tsp ginger minced
  • 3 cup vegetable broth homemade
  • 19 oz can chickpeas drained & rinsed
  • 1 head cauliflower florets
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1/2 lemon freshly squeezed juice


  • In a 2 to 3 quart saucepan, sauté the onion and carrots until soft. Add garlic & ginger and stir for about a minute. Add the rest of the ingredients and simmer for 30 – 40 minutes until cauliflower is desired softness. Just before serving, drizzle with lemon juice. Serve as is, or with brown rice.


Calories: 226kcal | Carbohydrates: 37g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 703mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5370IU | Vitamin C: 56mg | Calcium: 87mg | Iron: 4mg