Recipe: Golden Cauliflower Curry
There may be certain flavors and ingredients you associate with Indian dishes – perhaps spices such turmeric, cumin, or ginger. Or you may think of starches such as rice or naan, a flatbread traditionally eaten with curries. If you have ever tried garlic naan, it is especially delicious! This recipe pulls together many aspects of Indian dishes and also makes sure lots of veggies are present.
You may have heard that the spices listed above can be good for your health. This is true! Both turmeric and ginger can help with inflammation and act as antioxidants in your body. And ginger can help decrease nausea and aid indigestion.
Whether you add chicken to make this dish plate method or enjoy it as is, this warm and spicy dish is a great way to give your body something warm during the colder weather!
Golden Cauliflower Curry (Vegetarian, Dairy Free, Gluten Free)
- 1 large head of cauliflower (about two lbs), cut into florets
- 2 cans light coconut milk (13.5 oz each), separated
- 2 Tbsp fresh ginger, grated and separated (or 2 tsp of ground ginger, separated)
- 1 yellow onion, chopped
- 6 oz can tomato paste
- 1 C frozen peas
- 1 Tbsp garam masala
- 2 tsp yellow curry powder
- ½ tsp turmeric
- Nonstick spray or olive oil
- 3 tsp minced garlic from jar (or 6 garlic cloves, minced)
- 3 Tbsp olive oil
- 1 tsp cayenne pepper
- Salt and pepper to taste
Sides and Toppings (Optional)
- 2 C brown rice OR store bought Naan bread
- ¼ C fresh cilantro, roughly chopped
- If making brown rice as a side, prepare according to package instructions. (Usually 1 part rinsed rice with 2 parts water and 1 tsp of olive oil brought to a boil. Once boiling, cover, reduce heat, and simmer for 45 minutes. Remove from heat and let sit, covered, for 10 more minutes. Fluff with a fork.) We love to keep frozen rice on hand for a quick addition!
- While optional rice is cooking, preheat the broiler to high and spray baking sheet with nonstick spray or olive oil.
- In a large bowl, combine the cauliflower, 1/3 C coconut milk, half of the ginger, and half of the garlic. Let ingredients marinate for 10 minutes.
- Spread the cauliflower in an even layer on the baking sheet and put in preheated oven for 5 minutes (or until the cauliflower is just beginning to char on the edges).
- Meanwhile, heat olive oil in large skillet on the stove top over medium heat. Add the onion and cook 5 minutes. Next add the rest of the ginger and garlic and cook for another 5 minutes. Then add the remaining spices and cook for 1 more minute.
- Add the can of tomato paste and remaining coconut milk to the skillet, stirring to combine. Bring to a gentle boil for 5-10 minutes or until the sauce starts to thicken. Add in the frozen peas and broiled cauliflower. Stir to combine and cook for another 5-10 minutes or until the sauce is your desired thickness.
- Remove from heat, salt and pepper to taste, sprinkle with the optional cilantro, and serve over rice or with Naan bread.
- For the brown rice: white rice or quinoa
- For the cauliflower: cooked and diced chicken breast or 2 medium heads of broccoli
- For the coconut milk: whole milk
- For the peas: diced and roasted potatoes or chickpeas
- For the garam masala: 3 tsp cumin and ½ tsp allspice or double the curry powder
Recipe modified from: https://www.halfbakedharvest.com/indian-coconut-butter-cauliflower/#bo-recipe