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Cauliflower Curry

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Is there anything cauliflower can’t do?  Well, one thing it can for certain is contribute to a great curry.

– credit: Feel Good Foodie

  • Author: Michael Ottoson
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

Scale

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

Keywords: vegan, dinner, stovetop, indian, curry

Find it online: https://pointw.com/cauliflower-curry/