Vegan Butter Cauliflower Curry
Ingredients
- Cauliflower, chopped into bite-sized pieces
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup coconut milk
- 1 onion, diced
- Olive oil or avocado oil
- 1/2 teaspoon turmeric
- 1 teaspoon coriander paste
- 1 teaspoon ginger and garlic paste
- Juice of half a lemon
- 1.5 cans coconut milk (full-fat)
- 1 can tomato paste
- Coriander leaves
- Chilies
- Naan (optional)
Preparation
Cauliflower
Chop the cauliflower into small to medium pieces, wash, pat dry, and set aside.
In a bowl, combine the 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.
Add 1 cup of coconut milk to the bowl and set aside for 10 to 15 minutes.
Preheat the oven to 375°F.
Bake the cauliflower for 10 minutes, then broil on low for 2 minutes.
Sauce
Dice 1 onion and cook in a deep pan coated with olive oil or avocado oil over medium-low heat until caramelized and soft brown.
Add 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon coriander paste, 1 teaspoon ginger and 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 to a boil.
Stir in 1 can of tomato paste, reduce heat to medium, and stir until thickened, adjusting with more salt, pepper, or lemon juice if needed.
Add the baked cauliflower to the sauce and gently coat, allowing the florets to absorb the sauce.
Garnish with coriander leaves and chilies, and serve with naan for a complete meal.
