Description
Rich and creamy coconut curry with roasted cauliflower. This simple recipe is healthy, delicious, and perfect for a meatless meal!
Ingredients
Scale
Roasted Cauliflower:
- 1 head of cauliflower
- 1 Tbsp. olive oil
- 1/2 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. sea salt
Coconut Curry:
- 8 oz can coconut cream
- 2 Tbsp. tomato paste
- 1 Tbsp. coconut oil
- 1 1/2 tbsp. yellow curry powder
- 1/4 tsp. turmeric
- 1/2 medium white or yellow onion
- 1/2 Tbsp. cumin
- 2 garlic cloves
- 1 Tbsp. fresh ginger or 1 tsp. ground ginger
- 1 tsp. salt
- 1/4 tsp mustard seeds
- 2 cups oat milk
- 1 cup zucchini
- 1 1/2 cup carrots
- 1 cup chickpeas
- 1 cup kale
Serving Suggestion:
- Serve over rice, garnish with fresh cilantro and a lime wedge.
Instructions
- Preheat oven to 375 degrees.
- Wash and slice all the veggies.
- Cut the florets off of the cauliflower and place it on a lined baking sheet.
- Drizzle with olive oil and dust with, cayenne, smoked paprika, salt, and cumin.
- Toss in the oven and bake for 30-35 minutes until toasted and dark brown on top.
- While the cauliflower is roasting, chop garlic, onion, and ginger.
- Place coconut oil in a pan, and toss in garlic, onion, and ginger.
- Add cumin, mustard seeds, turmeric, and salt. Cook until onions become translucent and fragrant.
- Pour in coconut cream, oat milk, and tomatoes paste.
- Add curry powder and stir.
- Toss in chopped zucchini, carrots, chickpeas, and kale. Cover with a lid and bring to a simmer. Simmer for 15- 25 minutes until veggies are soft.
- Take the roasted cauliflower out of the oven.
- Serve on a bed of rice if desired.
- Ladle out the curry, add roasted cauliflower on top, and garnish with fresh cilantro and a lime wedge.
Nutrition
- Serving Size: 1 cup
- Calories: 325
- Fat: 12
- Carbohydrates: 10
- Protein: 3
Keywords: curry, cauliflower, easy recipes