Cauliflower & Coconut Curry

• servings: Servings: 5-6
• total time: 15 minutes

Ingredients

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Made in under 30 minutes, this cauliflower and coconut curry is the most delicious way to end Veganaury. It’s rich with authentic flavors and super creamy. Cooked all in one pot, it’s both easy and ridiculously delicious. Its simple ingredients also make it gluten free and dairy free! With temperatures still chilly, this is the perfect dinner recipe to have on repeat and is guaranteed to always hit the spot. Make sure to SAVE the recipe ⬇️

1 Tbsp olive oil

3 Tbsp butter

1 large yellow onion, chopped

5 garlic cloves, minced

2 1/2 inches ginger, minced

2 tsp black pepper

2 tsp salt

2 Tbsp garam masala

1 1/2 Tbsp curry powder

1 Tbsp oregano

2 tsp kashmiri chili powder

1 tsp cumin

2 tsp turmeric

15 oz tomato sauce

18 oz coconut milk

1 cup + 2 Tbsp vegetable broth, divided

2 Tbsp cornstarch

60 oz (4 lb) cauliflower florets, cooked + charred

Directions

In a large pan over medium-high heat, add olive oil and butter.

Once just hot, add onions and sauté. Then add ginger, garlic, and all of spices then mix to incorporate. Cook until fragrant, about 2 mins.

Add tomato sauce and coconut milk. Let simmer for 1-2 mins. In meantime, add 2 Tbsp broth to 2 Tbsp cornstarch then mix well.

Add cornstarch mixture and remaining broth. Cook until thickened, about 4-5 mins.

Add cauliflower and mix to combine. Let sit for 6-8 mins to develop flavor.

Serve with basmati rice or naan.