Indian · Dinner
Crispy Fried Cauliflower Curry Style (Low-Calorie)
Cauliflower florets are coated in a light chickpea-flour batter spiced with turmeric and cumin, air-fried until crisp, then tossed through a fast tomato-onion curry sauce finished with ginger, garlic and garam masala. Served with cilantro and lemon.
$3
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
234Calories
10.2gProtein
7.1gFat
35.6gCarbs
8.3gSugar
9.5gFiber
611mgSodium
0mgChol
1gSat Fat
818mgPotassium
92mgCalcium
3.2mgIron
0mcgVitamin B12
110mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Cut the cauliflower into small florets and pat dry with a towel so the batter clings rather than sliding off.
2
Whisk
In a mixing bowl, whisk the chickpea flour, cornstarch, turmeric, cumin, chili powder and salt with water until thick and paste-like.
3
Toss
Add the cauliflower florets to the bowl and toss by hand until every piece is evenly coated in the batter.
4
Fry
Arrange the florets in a single layer in an air-fryer basket brushed with olive oil and air-fry at 400°F for 12–14 minutes until golden and crisp.
5
Sauté
Heat a nonstick pan over medium heat and sauté the onion for 3–4 minutes, stirring, until softened and light golden at the edges.
6
Bloom
Stir the ginger-garlic paste, turmeric, coriander and chili powder into the pan and cook for 30 seconds until fragrant.
7
Simmer
Add the tomato and vegetable stock to the pan and simmer over medium-low heat for 6–8 minutes, stirring, until the sauce coats the back of a spoon.
8
Finish
Stir the garam masala into the sauce and cook for 1 minute until fragrant, then fold in the crisped cauliflower florets gently.
9
Plate
Transfer the cauliflower curry to a plate, scatter with cilantro and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g cauliflower, cut into small florets
- 6 tbsp50g chickpea gram flour
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- salt, a pinch
- 4 tsp20ml water, as needed to make a thick batter
- 2 tsp10ml olive oil, for brushing the florets
- 11 onion
- 22 small tomato (180g)
- 2 tsp2 tsp ginger-garlic paste
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp chili-powder
- 1/2 tsp1/2 tsp garam masala
- 4 tbsp60ml vegetable-stock, low-sodium
- 2 tbsp2 tbsp fresh cilantro
- 22 lemon wedge
