Ingredients
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1 large cauliflower head, chopped
into bite-sized florets
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2 garlic cloves, minced
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1-inch piece of ginger, peeled and grated
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2 tbsp vegetable oil
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1 onion, chopped
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2 tbsp curry powder
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1 tsp ground turmeric
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1 tsp ground cumin
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1 can (14 oz) diced tomatoes
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1 can (14 oz) coconut milk
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Salt and pepper, to taste
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Fresh cilantro, chopped, for serving
Directions
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the onion and sauté for 3-4 minutes, until it begins to soften.
Add the garlic and ginger and sauté for another minute, until fragrant.
Add the curry powder, turmeric, and cumin, and stir well to combine.
Add the chopped cauliflower and stir to coat with the spices.
Pour in the diced tomatoes and coconut milk, and stir to combine.
Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the cauliflower is tender and the sauce has thickened.
Serve the curry over cooked rice, garnished with fresh cilantro.
Recipe Note
You can adjust the spiciness of
the curry by using more or less curry powder.
If you prefer a smoother sauce,
you can puree the mixture with an immersion blender or in a regular
blender before serving.
Leftovers can be stored in an
airtight container in the fridge for up to 3 days or in the freezer for up
to 3 months.