Cauliflower Coconut Curry
Warm, 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.
Servings
4-6
Prep Time
15 min
Cook Time
60 min
Ingredients
- A drizzle of extra virgin olive oil
- 1/2 Cauliflower, cut in florets
- 1/2 Red onion; sliced
- 3 Tablespoons Shiraz Spice blend; divided
- 1 Teaspoon ghee
- 1 Yellow onion; diced
- 2-3 Cloves of garlic; minced
- 1 Tin crushed tomatoes
- 1 Tin coconut milk (full cream)
- 1/2 Cup English peas
- 2-3 Carrots; sliced
- Sea salt to season
- 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, 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 to tablespoons of Shiraz and bloom (10 seconds).
- Pour in crushed tomatoes and stir for a few minutes. Stir in coconut milk and mix until 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.
- Sever warm with fluffy basmati rice.
Notes
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 roaster this batch for 20 minutes to avoid overcooking.
Your uniqueness and creativity is a part of this recipe. Add more veggies or proteins to your preferred taste, potatoes and chickpeas make great additions.