Description
This Easy Creamy Cauliflower Curry is a delightful vegan dish packed with vibrant spices, rich coconut milk, and tender cauliflower florets. Perfectly balanced with the warmth of cinnamon, cumin, and curry powder, this recipe is simple to prepare and ideal for a comforting yet healthy meal. Serve it with rice, naan, and fresh cilantro for an authentic touch.
Ingredients
Spices and Flavorings
- 3 tablespoons yellow curry powder
- 2 teaspoons cinnamon
- 2 teaspoons cumin
- 2 teaspoons sea salt (divided)
- ⅛ teaspoon cayenne pepper
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
Vegetables
- 1 medium yellow onion, diced
- 1 large head of cauliflower, cut into florets
Liquids
- 1 tablespoon extra-virgin olive oil
- 1 (14-ounce) can diced tomatoes
- 3 (14-ounce) cans coconut milk or unsweetened coconut cream
Optional for Serving
- Cooked rice
- Minced cilantro
- Warmed naan
Instructions
- Cook the onions, garlic, and ginger: Heat the olive oil in a medium pot over medium heat. Add the diced onions and cook until softened, approximately 5 minutes. Then add the minced garlic and fresh ginger, cooking for about 1 minute until fragrant.
- Add in herbs and spices: Stir in the yellow curry powder, cinnamon, cumin, 1½ teaspoons of sea salt, cayenne pepper, and diced tomatoes. Mix well to combine all ingredients.
- Add coconut milk and simmer: Increase the heat to high and stir in the coconut milk. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 5 minutes, stirring occasionally, until it slightly thickens.
- Blend the liquid: Use an immersion blender to puree the liquid portion directly in the pot for a smooth texture. Alternatively, transfer the liquid to a standard blender, blend until smooth, then return it to the pot.
- Cook the cauliflower: Bring the curry back to a boil over high heat. Add the cauliflower florets, lower heat to a simmer, and cook until the cauliflower is fork-tender, about 15 minutes. Taste and season with the remaining ½ teaspoon of salt if needed.
- Serve and enjoy: Serve the creamy cauliflower curry hot over cooked rice. Garnish with minced cilantro and warmed naan bread if desired for a complete meal.
Notes
- You can substitute the coconut milk with coconut cream for a richer texture.
- For extra heat, increase cayenne pepper quantity or add fresh chili slices.
- Using an immersion blender allows for easy blending directly in the pot, but a regular blender works just as well.
- This curry keeps well in the fridge for up to 3 days and is great for meal prep.
- To make this recipe gluten-free, avoid serving with naan or choose gluten-free naan alternatives.
