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Creamy Cauliflower Curry
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by Ashley Lah
Nutrition
Per Serving
Calories: 283 kcal Fat: 23g
Protein: 4g Carbs: 18g
Cholesterol: 0mg Sodium: 890mg
Sugar: 8g
INGREDIENTS
Yields: 6 Servings
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons yellow curry powder
- 2 teaspoons cinnamon
- 2 teaspoons cumin
- 2 teaspoons sea salt
- ⅛ teaspoon cayenne pepper
- 1 (14-ounce) can diced tomatoes
- 3 (14-ounce) cans coconut milk or unsweetened coconut cream
- 1 large head of cauliflower, cut into florets
- Cooked rice, for serving (optional)
- Minced cilantro, for serving (optional)
- Warmed naan, for serving (optional)
DIRECTIONS
- Heat olive oil in a medium pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
- Add in curry powder, cinnamon, cumin, 1½ teaspoons salt, cayenne and diced tomatoes and stir until combined. Increase the heat to high and stir in the coconut milk. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.)
- Bring the curry to a boil over high heat. Add the cauliflower, return the heat to low, and simmer until fork tender, about 15 minutes. Season to taste with remaining salt
- Serve over rice with cilantro and naan.
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