Cauliflower Coconut Curry
We absolutely love to eat curry in our house, it’s truly a comfort food for us. This vegan, plant-based cauliflower curry with coconut is creamy, rich, delicious, and filled with Indian spices. It’s a crowd-pleaser and extremely easy to make because it’s ready in under 30 minutes and only requires one pot. Paired with some rice or bread it makes the perfect plant-based meal for a weeknight dinner! It’s also great for people who follow a vegan-keto lifestyle, especially when served with Almond Coconut Flatbread!
Ingredients
- 1 teaspoon cococnut oil
- 1 medium onion (roughly chopped)
- 1 inch fresh ginger (peeled, chopped)
- 3 cloves garlic
- 3 teaspoons curry powder
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 3 tablespoons ground cashews
- 1 14-ounce can full fat coconut milk
- 1/4 cup vegetable stock
- 1 head cauliflower (cut into florets)
- 1 cup frozen peas
- 1 teaspoon garam masala
- Cilantro (chopped, for garnish)
Instructions
- In a blender, add onion, garlic, and ginger, and make puree, adding vegetable stock if needed.
- In a pan, heat coconut oil on medium heat.
- Add onion, ginger, and garlic puree, then cook until light pink (about 2 minutes).
- Mix in curry powder and salt, then continue to cook for 2-3 more minutes.
- Add tomato puree, ground cashews, and coconut milk, then bring to a simmer.
- Add cauliflower and peas to the sauce and cook until cauliflower is al dente (about 20 minutes).
- Remove from heat, add garam masala, and garnish with chopped cilantro.
- Serve with Pea Pulao, or Almond Coconut Flatbread if you want to keep it keto!