Coconut Cauliflower Curry
Easy and cook in mintues recipe
Equipment
- 1 Knife
- 1 Chopping Board
- 1 Pandishes to serve
Ingredients
- 1 Tbsp Coconut Oil or canola or olive oil
- 1 Large Onion finely diced
- 4 Garlic Cloves finely minced
- 1 Medium knob fresh ginger peeled, grated and minced
- 1 Head Cauliflower cut stems off and use only florets, cut into bite-size pieces
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1-1/2 Tbsp Curry Powder
- 1/2 Tbsp Turmeric Powder
- 1 14.5 ounce can Full-Fat Coconut Milk (canned)
- 1 14.5 ounce can Crushed Tomatoes
- 1-2 1-2 fresh Limes juiced
- Fresh Cilantro chopped Basmati Rice or Naan Bread
- Basmati Rice or Naan Bread
Instructions
- Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 20-25 minutes.
- Remove from heat and sprinkle with lime juice. Serve with basmati rice or naan bread and sprinkle with fresh cilantro.
Notes
Basmati rice, bread naan, cauliflower, coconut milk, special