Vegan Butter Cauliflower Curry
Ingredients
- 1 cauliflower head
- 2 medium potatoes
- 4 large tomatoes
- 1/2 lemon
- 1 medium onion
- 1 vegetable bouillon
- 2 bay leaves
Spices and milk
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander paste
- 1 teaspoon garlic paste
- 1 cup coconut milk
- 1 to 1.5 cups coconut milk
Preparation
Chop the cauliflower into small to medium pieces, wash, pat dry, and set aside.
In a bowl, combine the dry spices for the cauliflower and toss the florets to coat.
Add coconut milk to the cauliflower mixture and set aside to marinate for 10-15 minutes.
Preheat the oven to 375°F and bake the marinated cauliflower for 10 minutes, then broil on low for 2 minutes.
Chop the potatoes and bake them with some spices separately until cooked.
Roast the tomatoes at 400°F for 30 minutes, then peel and blend with the juice of half a lemon, keeping the mixture in the blender.
Dice the onion and caramelize it until golden brown.
Add the spices for the curry and stir until fragrant.
Pour in 1 to 1.5 cups of coconut milk and stir until it comes to a gentle boil.
Add the blended tomato mixture to the pot and stir until smooth.
Add the baked cauliflower and potatoes to the curry mixture.
Stir until the mixture comes to a gentle boil, then turn off the heat.
Taste and adjust seasoning with lemon, salt, and pepper as needed.
