Description
Cauliflower Curry with Coconut Milk is a creamy, flavorful, and aromatic vegan dish that’s perfect for any occasion. Tender cauliflower florets are simmered in a luscious coconut milk-based sauce, infused with a medley of warm spices like turmeric, cumin, and coriander. Paired with rice or naan, this comforting curry is a wholesome and satisfying meal that’s naturally gluten-free, dairy-free, and packed with nutrients. Quick to prepare and customizable with your favorite vegetables, this recipe is ideal for weeknight dinners or meal prepping!
Step-by-Step Recipe
Ingredients:
For the Curry:
- 1 medium head of cauliflower (cut into bite-sized florets)
- 1 tbsp coconut oil or olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 can (14 oz) full-fat coconut milk
- 1 cup diced tomatoes (fresh or canned)
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp red chili flakes (optional for spice)
- 1/2 cup vegetable broth
- Salt and pepper to taste
Optional Add-ins:
- 1 cup chickpeas (cooked or canned)
- 1 cup spinach or kale (for added greens)
For Garnish:
- Fresh cilantro (chopped)
- Lime wedges
- Cooked rice or naan for serving
Instructions:
- Prepare the Cauliflower:
- Heat coconut oil in a large skillet or pot over medium heat. Add the cauliflower florets and sauté for 5-7 minutes until lightly browned. Remove from the skillet and set aside.
- Cook the Aromatics:
- In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
- Add the Spices and Tomatoes:
- Stir in the curry powder, turmeric, cumin, coriander, and red chili flakes (if using). Cook the spices for 1 minute to release their aromas.
- Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally.
- Simmer the Curry:
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Return the sautéed cauliflower to the skillet and stir to coat with the sauce. Cover and let it cook for 10-12 minutes, or until the cauliflower is tender.
- Optional Add-ins:
- If using chickpeas or leafy greens, add them in the last 5 minutes of cooking. Stir well to incorporate.
- Season and Serve:
- Taste the curry and adjust the seasoning with salt and pepper. Garnish with fresh cilantro and serve hot with cooked rice or warm naan. Add a squeeze of lime juice for a refreshing finish.
