Cauliflower Curry
Is there anything cauliflower can’t do? Well, one thing it can for certain is contribute to a great curry.
– credit: Feel Good Foodie
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 inch fresh ginger, minced
3 tablespoons fresh cilantro chopped (plus more for garnish)
1 small head of cauliflower, cut into florets
3 cup chopped sweet potatoes (or potatoes)
2 tablespoons red curry paste
1 tablespoon curry
2 teaspoon turmeric
1 ½ teaspoon coriander
1 ½ teaspoon cumin
14 ounces canned diced tomatoes
14 ounces canned chickpeas or peas drained and rinsed
14 ounces canned coconut milk full fat or light
Lime slices for serving
Instructions
1. Heat the oil in a large, heavy pot. Add the onions and cook until they’re soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
2. Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
3. Next, add the canned tomatoes with their juices, chickpeas or peas and coconut milk.
4. Bring to a boil, then turn the heat to low. Simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
5. Serve over rice and garnish with cilantro and lime slices, if desired
Notes
If I’m feeling spicy I throw in a teaspoon of cayenne.
Nutrition
- Serving Size: 315g
- Calories: 219
- Sugar: 5g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan, dinner, stovetop, indian, curry