Cauliflower Curry
A spiced curry featuring cauliflower, aromatic spices, and a choice of protein or legume base. Simmered until vegetables are tender and sauce coats each piece.
Ingredients
Method
Cut cauliflower into bite-sized florets. Dice the onion and mince the garlic and ginger.
Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
Add garlic, ginger, garam masala, and turmeric. Stir constantly for 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute. Add vegetable broth and coconut milk, stirring to combine.
Add cauliflower florets and protein (chickpeas, beans, lentils, or tofu). Bring to a simmer.
Reduce heat to medium-low and simmer for 20–25 minutes until cauliflower is fork-tender and sauce has thickened slightly.
Taste and adjust seasoning with salt and black pepper. Finish with cilantro and lime juice if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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