Coconut Cauliflower Curry A rich coconut curry broth with onion, garlic, cauliflower, ginger, Indian spices in coconut milk. Flavorful vegan meal and you won’t even miss the meat!
1medium knobFresh Ginger(peeled, grated and minced)
1head Cauliflower(cut stems off and use only florets, cut into bite-size pieces)
1teaspoonSalt
1/2teaspoonPepper
1 to 1 1/2TablespoonsCurry Powder
1/2teaspoonTurmeric Powder
(1)14.5 ounce canFull-Fat Coconut Milk (canned)
(1)14.5 ounce can Crushed Tomatoes
1-2fresh Limes(juiced)
Fresh Cilantro(chopped)
Basmati Rice or Naan Bread
Instructions
Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric.
Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 20-25 minutes.
Remove from heat and sprinkle with lime juice. Serve with basmati rice or naan bread and sprinkle with fresh cilantro.