Coconut Cauliflower Curry
User Reviews
4.9
42 reviews
Excellent
Coconut Cauliflower Curry
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Coconut Cauliflower Curry A rich coconut curry broth with onion, garlic, cauliflower, ginger, Indian spices in coconut milk. Flavorful vegan meal and you won’t even miss the meat!
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Ingredients
- 1 Tablespoon coconut oil (or canola or olive oil)
- 1 large onion (finely diced)
- 4 garlic finely minced, cloves
- 1 medium knob ginger peeled, grated and minced, fresh
- 1 head cauliflower (cut stems off and use only florets, cut into bite-size pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 to 1 1/2 Tablespoons curry powder
- 1/2 teaspoon turmeric powder
- (1) .5 ounce can coconut milk canned, full-fat
- (1) .5 ounce can crushed tomatoes
- 1-2 fresh lime juiced
- cilantro chopped, fresh
- basmati rice or naan bread
Instructions
- Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 20-25 minutes.
- Remove from heat and sprinkle with lime juice. Serve with basmati rice or naan bread and sprinkle with fresh cilantro.
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Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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