Vegan Cauliflower Curry
Cauliflower curry is a beloved vegan dish in Indian cuisine. This recipe offers a perfect combination of aromatic spices and creamy coconut milk that will enchant everyone. The dish originally became popular in South Asia, where the generous use of spices is a staple of everyday cooking. This version is a quick and easy way to enjoy authentic flavors at home, all without animal-derived ingredients. It is especially suitable for family dinners, gatherings with friends, or even everyday lunches, as it is quick to prepare and extremely filling. You can vary it with fresh vegetables or chickpeas to make it even more substantial.
Ingredients for this recipe
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Preparation Steps
1
Cut the cauliflower into florets and rinse thoroughly. Set aside.
2
Finely chop the onion, garlic, and fresh ginger.
3
Heat the olive oil in a large skillet or wok over medium heat.
4
Add the onion and sauté until golden brown. Add the garlic and ginger and sauté for another 2-3 minutes.
5
Stir in the curry powder, turmeric, cumin, and chili flakes. Cook for 1 minute, allowing the spices to bloom.
6
Add the tomato and cook until the tomato breaks down into a sauce, about 5 minutes.
7
Pour in the coconut milk and stir until smooth. Bring to a simmer.
8
Add the cauliflower florets and cook over medium heat until the cauliflower is tender but still has a slight bite, about 10-15 minutes.
9
Season with salt and stir in the chopped coriander.
10
Serve hot with cooked rice and garnish with fresh coriander leaves.
