Cauliflower Curry
This vegan Cauliflower Curry is the ultimate comfort dish bursting with robust Indian spices and sweetened with coconut milk! It's a healthy easy dinner idea.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 1 (1-inch) thumb fresh ginger peeled and finely grated
- ¼ cup cilantro chopped, plus more for garnish
- 1 large head cauliflower cut into small florets
- 2 tablespoons red curry paste
- 2 tablespoons curry powder
- 2 teaspoons turmeric
- 1 ½ teaspoon cumin
- 1 teaspoon salt
- 1 (15-ounce) canned diced tomatoes
- 1 (15-ounce) can full-fat coconut milk
- 1 ½ cups water
- Basmati rice for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and cook until they're soft and translucent, about 7 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
- Add the cauliflower, red curry paste, curry powder, turmeric, cumin and salt and cook until the cauliflower is well coated with the curry paste and fragrant, about 5 more minutes.
- Add the canned tomatoes with their juices, coconut milk and water. Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower is fork tender and the sauce thickens.
- Serve over rice and garnish with cilantro, if desired.
Notes
The nutrition label is for the curry only and does not include rice.
Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 5 days. You can also freeze the curry and it will keep for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
1 onion chopped
2 garlic cloves minced
1 inch fresh ginger peeled/finely grated
3 tablespoons fresh cilantro chopped (plus more for garnish)
1 small head cauliflower cut into florets
3 cups sweet potatoes cubed and peeled
2 tablespoons red curry paste
1 tablespoon curry
2 teaspoons turmeric
1 ½ teaspoon coriander
1 ½ teaspoon cumin
14 ounces canned chopped tomatoes
14 ounces can chickpeas drained and rinsed
14 ounces coconut milk full fat
2 cups water
Lime wedges for serving
Instructions
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.
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.
Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
Serve over rice and garnish with cilantro and lime slices, if desired
- Instead of diced tomatoes, you can use fresh tomatoes, crushed tomatoes or just tomato paste
- Instead of canned coconut milk, you can use heavy cream to get a similar thick and creamy consistency, or sub for another milk, though it won't be as thick.
1 onion chopped
2 garlic cloves minced
1 inch fresh ginger peeled/finely grated
3 tablespoons fresh cilantro chopped (plus more for garnish)
1 small head cauliflower cut into florets
3 cups sweet potatoes cubed and peeled
2 tablespoons red curry paste
1 tablespoon curry
2 teaspoons turmeric
1 ½ teaspoon coriander
1 ½ teaspoon cumin
14 ounces canned chopped tomatoes
14 ounces can chickpeas drained and rinsed
14 ounces coconut milk full fat
2 cups water
Lime wedges for serving
Instructions
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.
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.
Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
Serve over rice and garnish with cilantro and lime slices, if desired
Nutrition
Serving: 2cups | Calories: 166kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 407mg | Potassium: 592mg | Fiber: 4g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 4mg
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