Creamy Coconut Cauliflower Curry
Dive into a bowl of this creamy, aromatic curry packed with tender cauliflower florets, bathed in a rich and flavorful coconut sauce infused with fragrant spices. It's a wholesome and satisfying dish perfect for those seeking a comforting, vegetarian meal bursting with deliciousness.
ingredients
- 1 large cauliflower head, cut into florets
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (13.5 oz) coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 cup vegetable broth
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
In a large pot, heat the coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2.
Add the garlic and ginger, and sauté for an additional minute. Stir in the curry powder, cumin, and turmeric, cooking for another minute to release their fragrance.
- 3.
Pour in the coconut milk, tomato paste, soy sauce, maple syrup, and vegetable broth. Stir well to combine and bring to a gentle simmer.
- 4.
Add the cauliflower florets to the pot, gently stirring to coat them in the sauce. Cover and simmer for 15-20 minutes, or until the cauliflower is tender.
- 5.
Stir in the frozen peas and cook for an additional 5 minutes until heated through.
- 6.
Season with salt and pepper to taste. Serve the creamy coconut cauliflower curry over steamed rice, garnished with fresh cilantro and lime wedges for an extra zing.
