Vegetarian cauliflower curry

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Curry Paste
  • Garlic cloves : 3 cloves
  • Ginger : 1 inch
  • Red chili peppers (deseeded) : 2
  • Ground turmeric : 1 teaspoon
  • Ground cumin : 1 teaspoon
  • Ground coriander : 1 teaspoon
  • Coconut oil : 2 tablespoons
• Cauliflower Curry
  • Cauliflower (cut into florets) : 1 head
  • Onion (finely chopped) : 1
  • Carrot (diced) : 1
  • Red bell pepper (diced) : 1
  • Coconut milk : 1 can
  • Vegetable broth : 1 cup
  • Fresh cilantro (chopped) : 2 tablespoons
  • Salt : 1 teaspoon
  • Black pepper : 1 teaspoon
  • Coconut oil : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Curry Paste
• Add garlic cloves, ginger, red chili peppers, ground turmeric, ground cumin, ground coriander, and coconut oil to a blender or food processor.
• Blend until a smooth paste is formed.
• Cauliflower Curry
• Heat coconut oil in a large pan over medium heat.
• Add the onion and sauté until translucent.
• Add the curry paste and cook for 2 minutes, stirring constantly.
• Add the cauliflower florets, carrot, and red bell pepper to the pan. Stir to coat the vegetables with the curry paste.
• Pour in the coconut milk and vegetable broth. Season with salt and black pepper.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the cauliflower is tender.
• Garnish with fresh cilantro before serving.

Tips

• Adjust the amount of red chili peppers according to your spice preference.
• Serve the cauliflower curry with steamed rice or cauliflower rice for a complete meal.

Information

• This vegetarian cauliflower curry is packed with flavor and nutrients, making it a satisfying and healthy meal option.
• The curry paste can be made in advance and stored in the refrigerator for up to a week.