Cauliflower Keema Curry Recipe

Name: Cauliflower Keema Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 half a head Cauliflower; 200 grams Minced chicken; 1 clove plus Garlic; 1 half a clove Ginger; 1 Red chilli (sliced); 2 1/2 cup Water; 1 cube Soup stock cube; 3 tbsp Curry powder; 2 tsp Cumin seeds; 1 Cayenne pepper; 50 ml Tomato juice; 1 tsp Soy sauce

Servings: persons

1 half a head Cauliflower
200 grams Minced chicken
1 clove plus Garlic
1 half a clove Ginger
1 Red chilli (sliced)
2 1/2 cup Water
1 cube Soup stock cube
3 tbsp Curry powder
2 tsp Cumin seeds
1 Cayenne pepper
50 ml Tomato juice
1 tsp Soy sauce

1
Slice the cauliflower and the stem finely.
2
Mince garlic and ginger.
3
Dry roast the cumin seeds or lightly fry until fragrant.
4
Heat oil, garlic and ginger in a frying pan.
5
When fragrant, add the meat.
6
Then, add the cauliflower and fry, taking care not to burn.
7
Add the chili pepper, water and stock cube, and simmer for 7-8 minutes over medium heat.
8
Add the ingredients marked in the order listed.
9
Simmer for around 3-4 minutes until the sauce has nearly gone and it's done!
10
Taste and add salt if necessary.
11
It's delicious if you top with sliced onion, sprinkled with lemon juice!

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 half a head Cauliflower, 200 grams Minced chicken, 1 clove plus Garlic, 1 half a clove Ginger, and more.

Yes, Cauliflower Keema Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Keema Curry

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