Vegan Butter Cauliflower Curry with Coconut Sauce
Ingredients
- Cauliflower florets (bite-sized)
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup coconut milk
Sauce
- 1 onion, diced
- Olive oil or avocado oil, for coating the pan
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon coriander paste
- 1 teaspoon ginger and garlic paste
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1.5 cans full-fat coconut milk
- 1 can tomato paste
- Salt, to taste
- Pepper, to taste
- Lemon juice, to taste
For serving
- Fresh coriander leaves
- Fresh chilies
- Naan bread
Preparation
Chop cauliflower into bite-sized florets, wash, and pat dry
In a bowl, combine cumin, onion powder, salt, and garlic powder
Toss cauliflower florets in the spice mixture to coat
Add coconut milk and let marinate for 10 to 15 minutes
Preheat oven to 375 degrees Fahrenheit
Bake marinated cauliflower for 10 minutes, then broil for 2 minutes on low until edges are browned
Meanwhile, dice onion and sauté in olive oil or avocado oil over medium-low heat until caramelized
Add cumin, turmeric, coriander paste, ginger and garlic paste, lemon juice, and salt
Cook until fragrant
Pour in coconut milk and bring to a boil
Add tomato paste and stir until thickened over medium heat
Season with additional salt, pepper, and lemon juice to taste
Gently stir baked cauliflower into the sauce to coat
Garnish with fresh coriander leaves and chilies
Serve with warm naan bread
Tips
This vegan butter cauliflower is a popular Instagram recipe that tastes remarkably like traditional butter chicken
It supports weight loss and promotes clearer, smoother skin as part of a healthier lifestyle
