Vegan Butter Cauliflower Curry
Ingredients
- cauliflower, chopped into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup coconut milk
- 1 onion
- olive oil or avocado oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon coriander paste
- 1 teaspoon ginger-garlic paste
- juice of half a lemon
- 1/2 teaspoon salt
- 1.5 cans coconut milk
- 1 can tomato paste
- coriander leaves
- chilies
Preparation
Chop cauliflower into small to medium pieces, wash and pat dry, then set aside.
In a bowl, combine dry spices: 1 teaspoon cumin, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1 teaspoon garlic powder.
Toss the cauliflower florets in the spice mixture to coat evenly.
Add 1 cup coconut milk to the bowl and let the mixture set for 10 to 15 minutes.
Preheat oven to 375°F and bake the cauliflower for 10 minutes, then broil on low for 2 minutes.
Meanwhile, dice one onion and cook in a deep pan coated with olive oil or avocado oil over medium-low heat until caramelized and soft brown.
Add to the pan: 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon coriander paste, 1 teaspoon ginger-garlic paste, juice of half a lemon, and 1/2 teaspoon salt, then cook until fragrant.
Pour in 1.5 cans of full-fat coconut milk and bring the pan to a boil.
Stir in 1 can of tomato paste, reduce heat to medium, and continue stirring until the sauce thickens.
Adjust seasoning with additional salt, pepper, or lemon juice if needed.
Add the cooked cauliflower to the sauce and gently coat the florets, allowing them to absorb the sauce.
Garnish with coriander leaves and chilies, and serve with naan for a complete meal.
Tips
This vegan dish is a healthier alternative to traditional butter chicken and is great for weight loss and clearer skin.
Save this recipe as it is a popular and delicious keeper.
