Cauliflower curry is the perfect dish to warm you up on a chilly day. It’s rich, creamy, and loaded with tender cauliflower florets that are coated in a warmly-spiced coconut curry sauce. Not only is it delicious, but it’s also vegan and can be made in just 30 minutes! This easy and comforting recipe is sure to become a new favorite in your dinner rotation.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons yellow curry powder
- 2 teaspoons cinnamon
- 2 teaspoons cumin
- 2 teaspoons sea salt
- ⅛ teaspoon cayenne pepper
- 1 (14-ounce) can diced tomatoes
- 3 (14-ounce) cans coconut milk or unsweetened coconut cream
- 1 large head of cauliflower, cut into florets
- Cooked rice, for serving (optional)
- Minced cilantro, for serving (optional)
- Warmed naan, for serving (optional)
Procedure:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until it is translucent, about 5 minutes.
- Add the garlic and ginger and cook for an additional 1-2 minutes, stirring frequently.
- Add the curry powder, cinnamon, cumin, sea salt, and cayenne pepper to the pot and stir until the spices are fragrant, about 1 minute.
- Add the diced tomatoes, coconut milk or cream, and cauliflower florets to the pot and stir well.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the cauliflower is tender.
- Serve the cauliflower curry over rice, if desired, and garnish with minced cilantro. Warm naan is also a great addition to this dish. Enjoy!
