This recipe is flavorful and entirely plant-based. Change the veggie, include more, or include a protein like tofu or cooked chicken. Additions like potatoes, peas, eggplant, or bok choy are all tasty choices. Try new things because curries are a terrific way to use up leftovers from the pantry.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons curry powder, or to taste
- 1 (14 ounce) can coconut milk
- 1 head cauliflower, broken into florets
- 1 pinch saffron
- 1 cup cooked basmati rice
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onions are soft and translucent, about 5 minutes. Add curry powder and pan-fry in the hot oil for 2 to 3 minutes. Pour in coconut milk and stir to combine. Add cauliflower florets, coating them in the sauce.
- Cover, reduce heat, and simmer over low heat until cauliflower reaches desired softness, about 30 minutes. Top with a sprinkle of saffron and serve with basmati rice.
- I used Javin(TM) Brand curry powder.
- You can omit the saffron if you like. Instead of basmati rice you can serve the curry with naan.