Coconut Cauliflower Curry
Coconut milk, vegetable broth, garlic, and ginger. This intoxicating array of flavors and more make this a heavenly vegetarian meal. If you don’t have garam masala, substitute salt-free curry powder instead. Serve with steamed brown or basmati rice.
Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 1 Tbsp. canola oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. salt-free garam masala
- 1 tsp. ground turmeric
- 2 Tbsp. salt-free tomato paste
- 2 cups low-sodium vegetable broth
- 1 cup light coconut milk
- 1 head cauliflower, cut into florets
- 3 medium potatoes or sweet potatoes, diced
- 2 medium carrots, sliced
- 1 can (15 oz.) no-salt-added diced tomatoes
- 1½ cups fresh or frozen peas
- ½ tsp. freshly ground black pepper
- ¼ cup chopped fresh cilantro
- Heat oil in a stockpot over medium heat. Add onion, garlic, and ginger and cook, stirring, for 5 minutes. Add the garam masala and turmeric and sauté until fragrant, roughly 30 seconds to 1 minute.
- Stir in the tomato paste, broth, coconut milk, cauliflower, potatoes, carrots, and tomatoes with juice and stir well to combine. Raise heat slightly and bring to a boil. Once boiling, lower heat to medium-low, cover, and simmer for 20 minutes. Stir in the peas and black pepper and cook 2–3 minutes more.
- Remove from heat and stir in the cilantro. Serve immediately.