EASY PLANT-BASED CAULIFLOWER CURRY

Easy Plant-Based Cauliflower Curry image

This dish is 100% plant-based and bursting with flavor. Substitute any vegetable, add others, or add a protein such as tofu or cooked chicken. Potatoes, peas, eggplant, or bok choy are all good additions. Curries are a great way to use up whatever you have in the pantry, so dont be afraid to experiment!

Provided by Bekka Burdyshaw

Categories Main Dishes Curries Vegetarian

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons curry powder, or to taste
1 (14 ounce) can coconut milk
1 head cauliflower, broken into florets
1 pinch saffron
1 cup cooked basmati rice

Steps:

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onions are soft and translucent, about 5 minutes. Add curry powder and pan-fry in the hot oil for 2 to 3 minutes. Pour in coconut milk and stir to combine. Add cauliflower florets, coating them in the sauce.
Cover, reduce heat, and simmer over low heat until cauliflower reaches desired softness, about 30 minutes. Top with a sprinkle of saffron and serve with basmati rice.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 25.3 g, Fat 24.7 g, Fiber 5.7 g, Protein 6.4 g, SaturatedFat 19.1 g, Sodium 58.6 mg, Sugar 4.7 g