Quick Cauliflower Curry
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until the onion is just becoming translucent. Add the curry powder, garam masala, cor…
- Cook45 min
- Total45 min
- Serves4
- LevelIntermediate
Ingredients
- 1 tbsp. coconut oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp. grated fresh ginger
- 1 tbsp. curry powder
- 2 tsp. garam masala
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1⁄2 tsp. ground turmeric
- 1 medium (1-pound head cauliflower, broken into florets 8 ounces cremini mushrooms (or button mushrooms),
- one 15-ounce sliced
- one 15-ounce can chickpeas, rinsed and drained
- 3 cups can no-salt-added fire-roasted diced
- 1 cup tomatoes
- to taste low-sodium vegetable broth
- plain coconut yogurt (preferably unsweetened)
- salt and black pepper
- Chopped fresh cilantro, optional
- Chopped cashews, optional
- Cooked rice (or vegan bread)
Preparation
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until the onion is just becoming translucent. Add the curry powder, garam masala, coriander, cumin, and turmeric and cook until fragrant, about 1 minute.
- Add the cauliflower, mushrooms, chickpeas, tomatoes and their liquid, and the broth and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 10 minutes, then remove the lid and cook for about 5 minutes more. Stir in the yogurt and cook for a few minutes, until heated through. Add salt and pepper and remove from the heat.
- Top with chopped cilantro and/or cashews, if desired, and serve with rice or bread. Store leftovers in an airtight container in the fridge for 4 to 5 days.
- VARIATION: To make this nut-free, switch out the cashews with pepitas (pumpkin seeds) or sesame seeds.
