Indian Coconut Cauliflower Curry
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp yellow curry powder
- 1 tsp cinnamon
- 1 tsp cumin
- 1 (14oz) can diced tomatoes
- 3 (14oz) cans coconut milk
- 1 large head of cauliflower, cut into large florets
Optional additions
- cilantro
- naan
- rice
Preparation
In a 5qt or medium sized pot heat olive oil over medium heat.
Add in onions and saute until translucent.
Add in garlic and ginger and continue sautéing until fragrant, about 1-2 minutes.
Add in curry powder, cinnamon, cumin and diced tomatoes and stir until combined with the onion mixture.
Slowly stir in coconut milk and bring to a simmer.
Allow to simmer for 5 minutes, stirring often.
Using an immersion blender, blend the base of the curry until smooth.
Alternatively, remove from heat and transfer to a blender, blending until smooth.
Bring the soup back to a low simmer and add in cauliflower.
Simmer cauliflower until fork tender, about 20 minutes.
Serve over rice with fresh cilantro and warm naan.
