Vegan Butter Cauliflower Curry
Ingredients
- cauliflower
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 cup coconut milk
- 1 onion
- olive oil or avocado oil
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp coriander paste
- 1 tsp ginger and garlic paste
- juice of half a lemon
- 1/2 tsp salt
- 1.5 cans coconut milk
- 1 can tomato paste
- coriander leaves
- chilies
- naan
Preparation
Chop the cauliflower into bite-sized pieces, wash it, pat dry, and set aside.
In a bowl, combine 1 teaspoon cumin, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1 teaspoon garlic powder.
Toss the cauliflower in the spice mixture to coat evenly.
Add 1 cup coconut milk and let it marinate for 10 to 15 minutes.
Preheat the oven to 375°F and bake the cauliflower for 10 minutes, then broil on low for 2 minutes.
Meanwhile, dice the onion and cook it in a deep pan 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 coconut milk and bring to a boil.
Stir in 1 can of tomato paste, reduce heat to medium, and stir until the sauce thickens, adjusting seasoning with more salt, pepper, or lemon juice if needed.
Add the baked cauliflower to the sauce and stir gently to coat.
Garnish with coriander leaves and chilies, and serve with naan.
