Cauliflower Curry

A delicious and flavorful vegetarian curry made with fresh cauliflower, aromatic spices, and creamy coconut milk.

20m

Prep Time

1h 40m

Cook Time

Servings

Ingredients

1 large cauliflower, cut into florets

1 onion, sliced

2 garlic cloves, minced

1 tbsp ginger, minced

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp chili powder

1 can (14 oz) coconut milk

2 tbsp vegetable oil

2 tbsp fresh cilantro, chopped

Salt and pepper, to taste

Instructions

Step 1

Preheat the oven to 375°F.

Step 2

Arrange the cauliflower florets on a baking sheet and drizzle with 1 tbsp of vegetable oil. Roast in the oven for 25 minutes until lightly browned.

Step 3

In a large pot over medium heat, heat the remaining tablespoon of oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for an additional 2 minutes.

Step 4

Stir in the spices, and cook for 1 minute until fragrant.

Step 5

Pour in the can of coconut milk and stir until well combined. Add the roasted cauliflower florets and stir to coat.

Step 6

Bring to a simmer and let cook for 10-15 minutes, or until the cauliflower is cooked through and the sauce has thickened.

Step 7

Season with salt and pepper, to taste. Garnish with fresh cilantro and serve hot with rice or naan bread.