Cauliflower & Spinach Coconut Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A soothing, gut-friendly curry with creamy coconut milk, nutrient-dense cauliflower, and spinach, designed to ease digestive discomfort during Whole30 transitions. This asian-inspired soups (whole30) ready in about 30 minutes pairs riced cauliflower, packed fresh spinach, full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 1 Asian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat coconut oil in a medium saucepan over medium heat. Add minced ginger and garlic, sautéing for 60 seconds until fragrant but not browned.
  2. Step 2: Stir in curry powder and cook for 30 seconds to toast the spices, then add riced cauliflower and 1/4 tsp sea salt. Cook for 3 minutes, stirring frequently, until cauliflower begins to soften.
  3. Step 3: Pour in coconut milk and bring to a gentle simmer (do not boil). Reduce heat to low, cover, and cook for 8-10 minutes until cauliflower is tender when pierced with a fork.
  4. Step 4: Remove from heat, stir in fresh spinach until wilted (about 1 minute), then season with remaining 1/4 tsp sea salt. Let sit covered for 2 minutes before serving to meld flavors.

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Frequently asked questions

How long does Cauliflower & Spinach Coconut Curry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower & Spinach Coconut Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep riced cauliflower from drying out.

Can I substitute ingredients in Cauliflower & Spinach Coconut Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower & Spinach Coconut Curry for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower & Spinach Coconut Curry whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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