Cauliflower Curry
Cauliflower Curry
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Indian
- ½ white onion, diced
- 4 cloves garlic, minced
- 2 tbsp ginger, minced/grated
- 1 small jalapeno or serrano pepper (seeds removed and finely chopped)
- 3-4 tbsp red or yellow curry paste (I use Maesri)
- 1 can coconut milk(you can use lite or full fat) you can use half coconut and soy milk
- 1 tsp turmeric
- 1 tbsp maple syrup or agava
- 2 Tbsp coconut amino, tamari or soy sauce
- ½ head cauliflower in bite size pieces
- 1 cup carrots, sliced thin
- 1 cup frozen peas
- 2 handful of fresh spinach
- 1 cup chickpeas(optional)
- 1 tbsp corn starch
- 2 tbsp water
In a large pot or rimmed skillet heat over medium heat. Once hot, add water, onion, garlic, ginger and jalapeno pepper. Saute for 2-3 minutes, stirring frequently and adding more water as needed.
Add 2 tbsp of curry paste to start and stir. Cook for two minutes. Add coconut milk, turmeric, agave, coconut aminos and remaining curry paste and stir.
Bring to a simmer over medium heat and add the cauliflower and carrots, reduce heat. You wants a low simmer not to boil. Allow to cook for 10-15 minutes just to cook the cauliflower and carrots until tender.
Add the chickpeas, frozen peas and spinach stir in and lower the heat cover and allow the spinach to wilt and the pea to warm through abou 2 minutes.
Make a slurry of cornstarch and water. Stir into the curry and stir for 2-3 minutes to thicken up the sauce. If the sauce thicken too much you can always add a little water.
Serve over rice or quinoa and top with chopped cilantro or parsley
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Keyword Gluten Free, Indian, Main Course, Oil Free, Plant Based, Starch Solution, Vegan