Keto Cauliflower Curry with Coconut Milk

Ingredients

• 1 head Cauliflower Florets
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 can Coconut Milk
• 2 tbsp Ghee
• 1 tsp Salt
• 2 tbsp Cilantro

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tbsp of ghee and let it melt.
2. 2Add the 1 medium onion, chopped, to the skillet and sauté for 5-7 minutes, or until it is golden brown and softened.
3. 3Stir in the 1 tbsp of ginger-garlic paste and cook for 1 minute until fragrant.
4. 4Add the 2 medium tomatoes, chopped, along with the 0.5 tsp turmeric powder, 1 tsp chili powder, 1 tsp cumin powder, and 1 tsp coriander powder. Cook, stirring occasionally, for 5-8 minutes, or until the tomatoes have broken down and softened.
5. 5Add the 1 head cauliflower florets to the skillet and stir to coat them with the spice mixture. Cook for 2 minutes, stirring.
6. 6Pour in the 1 can of coconut milk and bring the mixture to a gentle simmer. Cover the skillet and cook for 15-20 minutes, or until the cauliflower florets are fork-tender. Stir occasionally to prevent sticking.
7. 7Stir in the 1 tsp of salt. Garnish with the 2 tbsp of cilantro, chopped. Serve the keto cauliflower curry hot.

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