Vegan Cauliflower Curry

Source

https://lovingitvegan.com/vegan-cauliflower-curry/

Ingredients

• 45ml olive oil (3 Tbsp)
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1 Tbsp fresh ginger, minced
• 2 tsp garam masala
• 1 Tbsp curry powder (mild)
• ½ tsp ground coriander
• 1 tsp cumin
• 2 tsp turmeric
• 680g potatoes, peeled and chopped (~1½ lb)
• 800g canned chopped tomatoes (28 oz)
• 240ml vegetable stock (1 cup)
• 240ml canned unsweetened coconut cream (1 cup) — or full-fat coconut milk
• 600g cauliflower florets (~6 cups)
• 1 Tbsp coconut sugar or brown sugar
• ¼ tsp sea salt (or to taste)
• ¼ tsp ground black pepper (or to taste)

For Serving

• Basmati rice
• Fresh cilantro, chopped
• Lemon wedges

Instructions

1. Sauté onion in olive oil until softened.
2. Add garlic, ginger, garam masala, curry powder, coriander, cumin, turmeric — toast 1 min.
3. Add potatoes, toss with spices.
4. Add chopped tomatoes, stock, coconut cream. Cover, bring to simmer, then reduce heat and simmer 10 min.
5. Add cauliflower florets. Cover, simmer 10 min. Remove lid, simmer another 5 min until potatoes and cauliflower are cooked but firm.
6. Add coconut sugar, salt, pepper. Taste and adjust.
7. Serve over basmati rice with cilantro and lemon wedges.

Tips & Notes

• Serves 4–6. Rich and creamy comfort food.
• Garam masala: Key flavor — if unavailable, use extra curry powder.
• Coconut cream: Canned, unsweetened. Full-fat coconut milk also works.
• Fridge: 3–4 days. Freezer: 3 months.
• Nutrition per serve (excl. rice): 538 kcal, 58g carbs, 11g protein, 33g fat.