What’s the secret to a good curry?

My top tip for making the best curry is to use fresh herbs, vegetables and spices as much as possible! They are so much more flavorful.

How do you lighten a curry?

In this vegetarian curry, the only sources of fat are good-for-you olive oil and coconut milk. To make a curry lighter or with less fat, try replacing the coconut milk with light coconut milk. The curry won’t be as creamy, but will still be tasty. To make it without coconut milk, try Greek yogurt or almond milk thickened with cornstarch.

Should you cover curry when cooking?

It depends on the method of cooking and how much liquid you add, but for a quick stovetop curry like this recipe, I don’t cover the pan, so that the sauce intensifies and thickens up.

Cauliflower Curry

Description

Flavorful Cauliflower Curry is packed with nutrient-rich veggies, bold flavors and plant-based protein. Make this cozy, vegetarian dish in one pan for the perfect weekday meal that’s ready in less than 30 minutes!

Ingredients

Scale

1 tablespoon of coconut oil
2 cloves of garlic, minced
4 cups of cauliflower florets, about 1 medium head of cauliflower
2 large carrot, thinly sliced
1 teaspoon of curry powder
1/2 teaspoon of ground turmeric
1 15 ounce can of lite coconut milk
1 cup of broth
2 tablespoons of almond butter (can sub in peanut butter if desired)
1 tablespoon of soy sauce
2 tablespoons of tomato paste
1 teaspoon of salt
black pepper to taste
1 15 ounce can of chickpeas, rinsed and drained
1 bell pepper, thinly sliced
2/3 cup of frozen peas

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Instructions

In a large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
Add in the cauliflower and carrots and cook for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
Mix in the coconut milk, broth, almond butter, soy sauce, tomato paste, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and cook for 10 additional minutes.
Finally, mix in the chickpeas and green peas. Simmer gently for a few more minutes until the peas are heated through and all of the veggies are fork tender.
Serve and ENJOY!

Notes

Storing leftovers. Place leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat. Simply reheat the curry in the microwave or on the stovetop until heated through.
To freeze. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
Reheating from frozen. Thaw in the refrigerator or at room temperature. Reheat on the stovetop or in the microwave for 2 minutes, or until heated through.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size:
Calories: 323
Sugar: 10 g
Sodium: 1211.5 mg
Fat: 16.6 g
Carbohydrates: 35.7 g
Protein: 11.8 g
Cholesterol: 0 mg

Keywords: vegan curry, cauliflower curry recipe, veggie curry