Recipe description
June 26, 2026
Vegetable curry with cauliflower
Cauliflower veggie curry that supports fiber-rich gut health.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from cauliflowers and varied vegetables.
- Contains colorful plant foods to promote dietary diversity.
- Balanced with plant-based protein, healthy fats, and complex carbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Cauliflower
1
cup
Onion
1
piece
Carrot
1
piece
Garlic
2
clove
Curry powder
2
teaspoon
coconut milk
1
cup
Spinach
1
cup
Oil, olive
1
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Heat olive oil in a large pan over medium heat.
2
Add chopped onion and cook until translucent.
3
Stir in minced garlic and diced carrot, cooking for an additional 2 minutes.
4
Add the cauliflower and curry powder, stirring to combine.
5
Pour in the coconut milk and bring to a simmer.
6
Add spinach, salt, and pepper, cooking until the spinach wilts.
7
Serve warm with whole grains or leafy greens.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
8 g
Protein
40 g
Carbohydrates
8 g
Fiber
9 g
Sugar
12 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
What vegetables are used in this curry?
The dish centers on cauliflower and a variety of fiber-rich vegetables; you can use whatever you have on hand (for example carrots, peas, bell peppers, spinach).
Is this recipe vegan and dairy-free?
Yes. It’s plant-based; use coconut milk or a tomato-based sauce, and skip dairy.
How can I adjust the spice level?
Use a milder curry powder or reduce the spices; add chili to taste; if you like dairy-free yogurt, you can serve with a plant-based yogurt.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days.
How do I reheat without losing texture?
Reheat gently on the stove, adding a splash of water or broth if the sauce thickens.
Is it gluten-free?
If you use gluten-free curry paste or spice mix and coconut milk, it’s typically gluten-free; check labels if you have gluten sensitivity.
What should I pair it with?
Pair it with leafy greens or whole grains like brown rice, quinoa, or millet.
Can I freeze the curry?
Yes. Let it cool and freeze in freezer-safe containers for 2–3 months; thaw before reheating.
Can I add protein or legumes?
Yes—feel free to add chickpeas, lentils, tofu, or other protein sources.
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