I saw this recipe on Instagram and with a few of my own tweaks (no oil, less coconut milk, shallot instead of an onion) it turned out pretty good! Curry is a taste that you either love or hate. I happen to love curry. You can simply reduce the amount of curry you add if you don’t want as much. The cauliflower makes this dish super healthy because cruciferous veggies are the bomb! They should be a part of everyone’s regular diet. This dish made a lot and ended up feeding me for 3-4 meals.
1 onion or shallot, chopped
3 cloves garlic
1 Tbsp fresh or frozen minced ginger
1 tsp. cinnamon
1 tsp. cumin
2 Tbsp. curry powder
1 can diced tomatoes
1 can coconut milk
1 head cauliflower, cut into florets
Rice — cooked as you like
Get your rice cooking. I prefer a rice cooker because it doesn’t make a mess all over my stove.
Steam your cauliflower and set aside.
Chop onions and saute in veggie broth about 3-5 minutes until translucent.
Add garlic and ginger and saute 1-2 minutes.
Add curry powder, cinnamon, cumin, and diced tomatoes and stir until combined.
Add coconut milk and bring to a simmer for about 5 minutes.
Blend all the ingredients until smooth — use either an immersion blender or regular blender.
Add the cauliflower and heat through.
Serve over rice.