Hello Everyone! It has been a minute since I last posted a recipe, life has been busy but I am excited to get back into the swing of things! One of the best things about the weather getting colder is being able to cook dishes that have a little more substance, are a bit more filling and can easily be used as leftovers the next day! Curry is one of my favourite things to eat and there is a great restaurant in Edmonton that makes an awesome vegan cauliflower curry which I wanted to make myself, but also wanted to put my own spin on it and add some more veggies to the dish. This is a fairly mild curry so there is definitely room to make it spicier depending on your preference! Keep reading for the recipe!
COCONUT CAULIFLOWER CURRY
Prep Time: 5 minutes/ Cook Time: 30 minutes/ Total Time: 35 minutes
Gluten Free/ Plant Based/ Dairy Free/ Vegan/ Dinner
*1 Cauliflower (Chopped into bite sized pieces)
*1 Small Sweet Onion
*1/2 a Red Bell Pepper
*4 Cloves of Garlic (Minced)
*2 Tbsp of Fresh Ginger (Minced)
*2 Tbsp of Water (if oil free) or Coconut Oil
*3-4 Tbsp of Red Curry Paste (Add More for Extra Spice)
*1 Can of Coconut Milk (Use Light Coconut Milk if you Prefer)
*1 tsp of Turmeric
*1 tsp of Piri Piri Seasoning
*1 Tbsp of Liquid Sweetener (I Used Agave)
*3 Tbsp of Coconut Aminos (You Could Also Use Whatever Soy Sauce You Prefer)
*1 Can of Chickpeas (Drained and Rinsed)
*Handful of Cilantro (Garnish)
*Chopped Cashews (Garnish)
*Sesame Seeds (Garnish)
*Lime Wedge (Garnish)
*In a large pot or skillet over medium/high, add and saute the diced onions, minced garlic and ginger with the water or coconut oil for about 5 minutes until the onion starts to soften and become translucent. Stir frequently as you do not want to burn the garlic or ginger because it is fairly easy to burn!
*Add in the curry paste and saute for another 2-5 minutes letting the veggies soak up the paste. Add in the coconut milk, turmeric, piri piri, liquid sweetener and coconut aminos. Bring to a simmer.
*Once it has started to simmer, add in the cauliflower, red pepper and can of chickpeas, turn burner down to low.
*Cover and let the curry slowly simmer for about 15 minutes until the cauliflower and chickpeas have softened and absorbed some of the curry. You do not want the cauliflower to be too soft as it would become mushy! It is also important that you are keeping an eye on the curry as you do not want it to be boiling, just gently simmering.
*Adjust the flavor to your preference (more curry paste for more spice, sweetener if you want it a but sweeter and coconut aminos if you would like the curry a bit saltier).
*In a bowl, add rice, curry and garnishes and serve curry immediately, Enjoy!!
I hope that you have enjoyed this recipe! It was a lot of fun to make and I am really happy with how it turned out, it also tasted great the next day! Like I mentioned, this curry is not very spicy but did have a bit of a kick to it which I liked a lot. The flavors complimented each other nicely especially with the crunchiness of the chopped cashews and the bell pepper. I also love how colorful this curry turned out being as many of you know, I love a colorful dish!
Going forward, I am really curious what meals you enjoy eating as the weather gets cooler, I would love to know! Let me know in the comments below! Hope everyone has a great weekend!