Easy Cauliflower Coconut Curry
This dish is the epitome of comfort, warmth, and exotic spices, all bundled up in a bowl of goodness.Serve this Cauliflower Coconut Curry with rice and naan, and you have a complete meal that's as satisfying as it is wholesome. So, whether you're looking for a cozy dinner or a flavorful feast, this recipe is here to delight your palate.
Ingredients
- 1 head of cauliflower – cut into florets
- 2 tbsp olive oil
- 4 garlic cloves – minced
- 2 inches of ginger – grated
- 1 onion – diced
- 2 tbsp curry powder
- 2 tsp turmeric
- 2 tsp cumin powder
- 1 tsp ground coriander
- 2 x 400ml coconut milk
- 1 x 400ml chopped tomatoes
- 1 small bunch of coriander
Instructions
- Pre-heat oven to 200 degrees celsius
- Place the cauliflower florets on a baking tray and drizzle over 1 tbsp of olive oil. Sprinkle over 2 tsp turmeric and 1 tsp of Cumin Powder. Roast in the oven for 20-30 minutes until the cauliflower is tender. Remove from oven and set aside.
- Heat the remaining 1 tbsp of olive oil in a large pan over medium-high heat. Once hot, add onion, garlic and ginger. Sauté until the onion is softened and translucent.
- Add the remaining spices – 2 tbsp of curry powder, 1 tsp cumin powder, and 1 tsp ground coriander – cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and chopped tomatoes and mix everything together well. Bring to the boil and then reduce heat to low.
- Allow to simmer for about 30 minutes.
- Add the roasted cauliflower florets to the curry and then sprinkle over the coriander leaves.
- Serve up with rice and naan!
Notes
Recipe Creator
Name: Stacey
Country: Australia
More from Stacey:
Wandering Waffle Hands | @veganwafflehands | facebook.com/veganwafflehands
Tried this recipe?Let us know how it was!