Cauliflower curry is an easy to make and delicious Indian curry recipe. It's made with a creamy coconut sauce, lots of cauliflower, chickpeas, and peas for a healthy and tasty meal!
Ingredients
2tablespoonscoconut oil
1mediumonion, finely minced
1tablespoonminced ginger
4clovesgarlic, minced
3tablespoonsyellow curry powder
1teaspoonturmeric
14ouncecan diced tomatoes
215-ouncecans of coconut milk
1 ½teaspoonsEACH: sea salt and pepper
1largecauliflower, chopped into pieces
19ouncecan chickpeas, drained and rinsed
Optional: peas, broccoli, red peppers, potatoes (see notes)
Cilantro, to serve
Instructions
Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
14 ounce can diced tomatoes, 2 15-ounce cans of coconut milk, 1 ½ teaspoons EACH: sea salt and pepper, 1 large cauliflower
Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.
19 ounce can chickpeas, Cilantro
Notes
The optional veggies:
Add the potatoes with the cauliflower
Add broccoli and red peppers 10 minutes after the cauliflower