Cauliflower Curry with Coconut Milk

Cauliflower Curry with Coconut Milk recipe is one of the simple, quick and healthy recipes I have ever made. This curry is vegan, diary-free and gluten-free. This recipe requires very few basic pantry staple ingredients which makes it easy to prepare in just under 30 minutes.

For the people who prefer vegan, this recipe is perfect as I used coconut milk which brings out the richness and creamy texture to the gravy. Coconut milk is not just creamier and healthier, but also very delicious and flavorful as well. In this recipe I didn’t use many veggies or any legumes because I want to prepare this dish for dinner on a busy day. But you can always use veggies like carrot, pumpkin, potato, spinach and any legumes of your choice to make it more healthy and protein-rich.

What you’ll need to make Cauliflower Curry with Coconut Milk

• Cauliflower
• Coconut milk, canned
• Tomatoes
• Onion
• Ginger
• Turmeric
• Ground Coriander
• Cilantro
• Salt
• Oil

How to make Cauliflower Curry with Coconut Milk with step by step photos & instructions

1. Heat 2 tablespoons of oil in a deep pan. Add chopped ginger, onions and ¼ teaspoon turmeric. Saute on medium until onions turn translucent.

2. Then add chopped tomatoes and ½ teaspoon salt. Mix well and close the pan with a lid. Cook until tomatoes turn mushy.

3. Add 2 cups of cauliflower florets. Combine well and cover the pan with a lid. Cook for 2 minutes.

4. Now add one whole canned coconut milk, 1 tablespoon ground coriander and salt as required. Stir and cook until the gravy turns thick and creamy.

5. Sprinkle with chopped cilantro. Serve with basmati rice or naan bread.

 

Notes

• Add any extra veggies of your choice like carrots, pumpkin, potato, spinach etc,.
• Use full-fat coconut milk for the richness and creaminess gravy texture.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.