Description
This Vegan Cauliflower Curry is a flavorful and comforting dish, made with tender cauliflower florets simmered in a rich and creamy coconut milk and tomato sauce, infused with a blend of aromatic spices. Perfect for a wholesome, plant-based meal served over rice or with naan.
Ingredients
Scale
Vegetables
- 1 medium cauliflower, cut into florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- Fresh cilantro, for garnish
Spices
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for spice)
Liquids
- 1 tablespoon coconut oil
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth or water
Additional
- Salt and pepper, to taste
- Cooked rice or naan, for serving
Instructions
- Heat the Oil and Sauté Onion: Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened, creating a fragrant base for the curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until they release their aroma, enhancing the curry’s depth of flavor.
- Toast Spices: Mix in the curry powder, ground turmeric, cumin, coriander, cinnamon, and optional cayenne pepper. Cook for 1 minute while stirring constantly to toast the spices and intensify their flavors.
- Add Cauliflower: Add the cauliflower florets to the pot, stirring well to coat them evenly with the spiced mixture.
- Add Liquids and Simmer: Pour in the coconut milk, diced tomatoes with their juices, and vegetable broth. Stir everything to combine, then bring the mixture to a gentle simmer.
- Cook the Curry: Cover the pot and let the curry cook for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened. Season with salt and pepper to taste.
- Serve and Garnish: Serve the curry hot over cooked rice or with naan bread. Garnish with fresh cilantro for a burst of color and freshness.
Notes
- For extra heat, increase the amount of cayenne pepper or add chopped fresh chili.
- To make it gluten-free, ensure naan is replaced with gluten-free bread or just serve with rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This curry can be frozen for up to a month; thaw before reheating gently on the stovetop.
- Adjust the thickness of the curry sauce by adding more vegetable broth if you prefer a thinner consistency.
