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Vegan cauliflower curry bake served

Vegan Cauliflower Curry Bake

Vegan Cauliflower Curry Bake brings the rich flavors of Indian cuisine to your table. The combination of coconut milk base, red curry paste and fresh vegetables creates a perfect harmony. This dish is not only nutritious but also visually stunning, with the colors of cauliflower and carrots making it even more appetizing. It is an ideal choice for a weekend dinner or a special occasion.

Prep Time 15 min
Preparation 30 min
Total 45 min
320 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Cauliflower
⭕ 300 g Cooked Rice
⭕ 400 ml Coconut Milk
⭕ 2 tbsp Red Curry Paste
⭕ 150 g Carrots
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 tsp Ginger (grated)
⭕ 1 packet Fresh Cilantro
⭕ 2 tbsp Olive Oil
⭕ 0.5 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Cut the cauliflower into florets, peel the carrots and slice them into thin rounds. Finely chop the onion.

    2

    Heat the olive oil in a large skillet over medium heat. Sauté the onion until translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

    3

    Stir in the red curry paste and cook for 2 minutes to release its aromas.

    4

    Add the cauliflower and carrots, then pour in the coconut milk. Season with salt and pepper. Simmer for 10-12 minutes, or until the vegetables are tender.

    5

    In a baking dish, layer the cooked rice and the curried vegetables, finishing with a layer of the cauliflower and carrot mixture on top.

    6

    Bake in a preheated oven at 350°F (180°C) for 20 minutes, allowing the flavors to meld.

    7

    Garnish with fresh cilantro before serving. Serve hot, accompanied by steamed rice or fresh naan bread.