Easy 30-Minute Vegetarian Coconut Cauliflower Curry Recipe

Our all time favorite when we want a quick and nourishing meal. This creamy coconut cauliflower curry is simple and spicy. We blanch the cauliflower shortly before. We usually do that, it tastes better and it´s easier to digest later. You can also roast the cauliflower in the oven, it tastes delicious also. We serve it with rice, lots of herbs or with fresh flatbread.

Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

1 tablespoon olive oil or coconut oil
1 onion, chopped fine
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 head cauliflower, cut into florets
1 1/2 tablespoons curry powder
1/2 teaspoon turmeric
1 can (14 ounces) coconut milk
1 can (14 ounces) crushed tomatoes
2 tablespoons lime juice
fresh cilantro and lime wedges, for garnish
Here’s how to make it:

Heat the oil in a large skillet. Add the onion and cook until soft, about 4 minutes. Add the garlic and ginger and cook 30 seconds.
Stir in the cauliflower, curry powder and turmeric. Cook, stirring, about 1 minute.
Pour in the coconut milk and tomatoes. Bring to a simmer, reduce heat and cook about 20 minutes.
Stir in the lime juice. Taste and season with salt and pepper, if needed. Garnish with the cilantro. Serve with rice and lime wedges.

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