Coconut Cauliflower Curry

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by vgonima

Here’s a recipe for Coconut Cauliflower Curry—a creamy, fragrant, and delicious dish that’s packed with flavor and perfect for serving over rice or with naan.

Coconut Cauliflower Curry

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 medium head of cauliflower, cut into florets
  • 1 can (14 oz) coconut milk (full-fat for creaminess)
  • 1 cup vegetable broth (or water)
  • 1 tbsp coconut oil (or vegetable oil)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated
  • 1-2 tsp curry powder (adjust based on your spice preference)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chili powder (optional, for heat)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup diced tomatoes (fresh or canned)
  • 2 cups spinach (fresh or frozen)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Juice of 1 lime (for serving)
Optional Additions:
  • 1 red bell pepper, sliced
  • 1 cup peas (fresh or frozen)

Instructions

  1. Sauté the Aromatics:
    • In a large pot or Dutch oven, heat the coconut oil over medium heat.
    • Add the chopped onion and sauté for 5-6 minutes, until translucent and soft.
    • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  2. Add the Spices:
    • Add the curry powder, turmeric, cumin, coriander, and chili powder (if using) to the pot. Stir well to coat the onions and cook for another 1-2 minutes to bloom the spices.
  3. Add the Cauliflower and Liquid:
    • Add the cauliflower florets to the pot, followed by the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
  4. Add the Chickpeas and Tomatoes:
    • Once simmering, add the drained chickpeas and diced tomatoes. Season with salt and pepper to taste.
    • Cover the pot and let the curry cook for about 15-20 minutes, or until the cauliflower is tender.
  5. Add Spinach:
    • Stir in the spinach and cook for an additional 2-3 minutes until wilted. If using peas or bell pepper, add them at this time and cook until heated through.
  6. Adjust Seasoning:
    • Taste the curry and adjust the seasoning with more salt, pepper, or lime juice as desired.
  7. Serve:
    • Serve the coconut cauliflower curry over steamed rice, quinoa, or with naan.
    • Garnish with fresh cilantro and an extra squeeze of lime juice before serving.

Tips & Variations:

  • Add Protein: For added protein, include cooked lentils or additional chickpeas.
  • Spice Level: Adjust the heat by adding more chili powder or fresh chopped chilies.
  • Vegetable Variations: Feel free to add other vegetables like zucchini, carrots, or bell peppers for more variety.
  • Make it Creamier: For an even richer curry, you can stir in a couple of tablespoons of almond butter or cashew cream just before serving.
  • Storage: Leftover curry can be stored in the fridge for up to 3 days and also freezes well.

This Coconut Cauliflower Curry is a hearty and flavorful dish that’s not only satisfying but also packed with nutrients! Enjoy it as a comforting meal any day of the week.

Published by

vgonima