Cauliflower Coconut Curry
by Javaneh HemmatWarm, cozy and soul nourishing, my Cauliflower Coconut Curry recipe is made for you, my kings and queens! When I create new recipes, I like to think about how it will bring you true bliss and this curry flutters with flavors and textures that satisfy the senses. Get creative and add other veggies and proteins to your delight.
Category
Entree
Servings
4-6
Prep Time
15 minutes
Cook Time
1 hour
Author:
Javaneh Hemmat
Ingredients
-
A drizzle of Extra Virgin Olive Oil
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1/2 Cauliflower; cut in florets
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1/2 Red Onion; sliced
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3 Tablespoons Shiraz Spice Blend; divided
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1 Teaspoon Ghee
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1 Yellow onion; diced
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2-3 Cloves of Garlic; minced
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1 Tablespoon fresh Ginger; minced
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1 Tin Crushed Tomatoes
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1 Tin Coconut Milk (full cream)
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1/2 Cup English Peas
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2-3 Carrots; sliced
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Sea Salt to season
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Cilantro to garnish
Directions
Preheat oven to 350F/175C.
In a baking dish, drizzle extra virgin olive oil, add cauliflower and onions, season with 1 tablespoon of shiraz and salt and roast for 20-30 minutes.
While the cauliflower is roasting, let's make the curry base.
Over medium heat, add ghee to a pot, when shimmering, add yellow onions and cook for 5 minutes. Then, add garlic and ginger until fragrant (1 minute). Next, add 2 tablespoons of Shiraz and bloom (10 seconds)
Pour in crushed tomatoes and stir for a few minutes. Stir in coconut milk and mix till fully incorporated. Season with salt and let it simmer for 10-15 minutes.
Add roasted cauliflower, English peas, and carrots and cook for 10-15 minutes until tender.
Serve warm with fluffy basmati rice.
Recipe Note
- Normally, I roast the cauliflower for longer when I add to salads or nourish bowls, but since we have more cooking time with the curry, I roasted this batch for 20 minutes to avoid overcooking.
- Your uniqueness and creativity is part of this recipe. Add more veggies or proteins to your preferred taste. potatoes and chickpeas are great ways additions!