Quick Cauliflower Curry Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 15 minutes
1 tablespoon coconut oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 medium (1-pound head cauliflower, broken into florets
8 ounces cremini mushrooms (or button mushrooms), sliced
One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can no-salt-added fire-roasted diced tomatoes
3 cups low-sodium vegetable broth
1 cup plain coconut yogurt (preferably unsweetened)
Salt and black pepper to taste
Chopped fresh cilantro, optional
Chopped cashews, optional (see Variation)
Cooked rice (or vegan bread)
1Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until the onion is just becoming translucent.
2Add the curry powder, garam masala, coriander, cumin, and turmeric and cook until fragrant, about 1 minute.
3Add the cauliflower, mushrooms, chickpeas, tomatoes and their liquid, and the broth and bring to a boil. Reduce the heat to a simmer and cover.
4Cook for about 10 minutes, then remove the lid and cook for about 5 minutes more.
5Stir in the yogurt and cook for a few minutes, until heated through. Add salt and pepper and remove from the heat.
6Top with chopped cilantro and/or cashews, if desired, and serve with rice or bread. Store leftovers in an airtight container in the fridge for 4 to 5 days.
7Variation: To make this nut-free, switch out the cashews with pepitas (pumpkin seeds) or sesame seeds.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.