This is one of those recipes that started out as one things and ended up being an entirely different thing. There is an Indian restaurant here in Asheville called Mela and they usually have a special called Kashmiri Chicken. But here’s the thing, it’s not really Kashmiri chicken in the sense that after doing a few hours of research, their recipe was nothing like what was floating around the internet.
So, instead of making a Kashmiri cauliflower I started thinking about maybe a Butter Cauliflower recipe and then somehow while actually making the recipe, I was like, how about a vegan coconut cauliflower recipe? Really, that is exactly how it happened. I was aiming for an easy curry recipe for a weeknight dinner so I didn’t get all fancy with this recipe except for pulling out the food processor to puree the sauce while the cauliflower was roasting.
Now, if you have made any of the curry recipes I have on the site like my chicken korma or my southern vegetable curry, you’re probably wondering about this roasting thing I’m doing because usually I put everything in one pot and go. Well, I was looking for a lot of layered flavors with this dish because other than the coconut milk, there really isn’t much fat and my thoughts were that more seasoning, the better. (I was right BTW)
This is what I did. I started with a head of cauliflower about this size.
I tossed in some spices, 1/4 cup of coconut milk and laid out on a baking sheet. The threw in a 375F oven.
While the cauliflower was roasting I got the veggies and sauce together by first chopping the onions.
Then I moved onto the ginger. I peeled about a thumb size and then used my grater. Not necessary, but kinda a good idea.
I grated the ginger in the pot and moved onto the chili and garlic. Sorry, no picture of garlic but I crushed 4 cloves. Then I tackled the pepper. Look, I used a Thai chili and it was spicy and it was good and I’m using that from now on. However, if you find it too spicy, omit or use something like a jalapeno or serrano pepper.
Once the veggies were tender (6minutes) I poured the coconut milk and tomato sauce in the pot and seasoned with more curry and salt. Then I pureed it and put back in the pot. At this point the cauliflower has a little color and is ready to pull from the oven and put in the pot with the sauce.
See? It’s pretty much done at this point and if you managed to start making your rice during all of this, you’ve got a healthy, vegan cauliflower curry dinner in about 30 minutes.
Spicy Coconut Curry Cauliflower (Vegan)
- 1 head or 4 cups of cauliflower
- 1 can of coconut milk
- 1/4 cup of tomato sauce
- 1/2 yellow onion
- 1 thumb size piece of ginger
- 4 cloves of garlic
- 1 small thai chili
- 2 tablespoons madras curry powder
- Pinch of sugar (optional)
- 1 teaspoon coconut oil
- kosher salt
- 1 cup dried basmati rice
- Pre-heat your oven to 375F and start getting the rice together.
- While the oven is pre-heating get the cauliflower ready by cutting the head into florets, tossing with 1/4 cup of the coconut milk and some of the curry and salt. Place on a baking pan and throw in the oven for 15-20 minutes while you are making the sauce.
- Now, dice the onion, mince the garlic and pepper while you are heating a sauce pan to medium heat with the coconut oil.
- Saute the onion, ginger and pepper for a few minutes and then add in the garlic for another minute or two. Add in the tomato sauce and coconut milk. Season and throw in a blender or food processor. Blend and put back in the pot. Taste and adjust seasonings if you need too.
- The cauliflower should be done at this point so you want to pull that from the oven and put in the sauce. Stir around and serve over rice and chopped cilantro.
High Fiber, Low Sodium, Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher