Cauliflower Curry
Cauliflower Curry
Equipment
Ingredients
- 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
Instructions
- 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
Video
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