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
- 1 tablespoon olive oil
- 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 of cauliflower cut into florets
- 3 cup chopped potatoes or sweet potatoes
- 2 tablespoons red curry paste
- 1 tablespoon curry
- 2 teaspoon turmeric
- 1 ½ teaspoon coriander
- 1 ½ teaspoon cumin
- 14 ounces canned chopped tomatoes
- 14 ounces canned chickpeas or peas drained and rinsed
- 14 ounces canned coconut milk full fat or light
- Lime slices for serving
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 or peas and coconut milk.
Bring to a boil, then turn the heat to low. Simmer for 20 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
Serve over rice and garnish with cilantro and lime slices, if desired
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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
- Instead of diced tomatoes, you can use fresh tomatoes, crushed tomatoes or just tomato paste
- Instead of canned coconut milk, you can use any type of milk or half and half.
Serving: 1g | Calories: 271kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 11g | Sodium: 319mg | Potassium: 968mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 56mg | Calcium: 111mg | Iron: 6mg