- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until the onion is just becoming translucent.
- Add the curry powder, garam masala, coriander, cumin, and turmeric and cook until fragrant, about 1 minute.
- Add the cauliflower, mushrooms, chickpeas, tomatoes and their liquid, and the broth and bring to a boil. Reduce the heat to a simmer and cover.
- Cook for about 10 minutes, then remove the lid and cook for about 5 minutes more. Stir in the yogurt and cook for a few minutes, until heated through. Add salt and pepper and remove from the heat.
- Top with chopped cilantro and/or cashews, if desired, and serve with rice or bread. Store leftovers in an airtight container in the fridge for 4 to 5 days.
- VARIATION To make this nut-free, switch out the cashews with pepitas (pumpkin seeds) or sesame seeds
Quick Cauliflower Curry
By Ridhvika Chitalia
Feb, 16th
654
Servings
6 persons
Cook Time
40 minutes
Ingredients
17
- 19
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 medium (1-pound head cauliflower, broken
- 8 ounces cremini mushrooms (or button mushrooms), sliced
- One 15-ounce can chickpeas, rinsed and drained
- One 15-ounce can no-salt-added fire-roasted diced Tomatoes
- 3 cups low-sodium vegetable broth
- 1 cup plain coconut yogurt (preferably unsweetened
- Salt and black pepper to taste
- Chopped fresh cilantro, optional
- Chopped cashews, optional (see Variation)
- Cooked rice (or vegan bread)
