Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons yellow curry powder
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons sea salt
  • ⅛ teaspoon cayenne pepper
  • 1 (14-ounce) can diced tomatoes
  • 3 (14-ounce) cans coconut milk or unsweetened coconut cream
  • 1 large head of cauliflower, cut into florets
  • Cooked rice, for serving (optional)
  • Minced cilantro, for serving (optional)
  • Warmed naan, for serving (optional)

Instruction

  • Heat olive oil in a medium pot over medium heat
  • Add the onions and cook until softened, about 5 minutes
  • Stir in the garlic and ginger and cook until fragrant, about 1 minute
  • Add in curry powder, cinnamon, cumin, 1½ teaspoons salt, cayenne and diced tomatoes and stir until combined
  • Increase the heat to high and stir in the coconut milk
  • Bring to a boil, then reduce the heat to low
  • Simmer for 5 minutes, stirring occasionally, until slightly thickened
  • Use an immersion blender to blend the liquid directly in the pot
  • (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth
  • Then return it to the pot.) Bring the curry to a boil over high heat
  • Add the cauliflower, return the heat to low, and simmer until fork tender, about 15 minutes
  • Season to taste with remaining saltServe over rice with cilantro and naan.