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Coconut cauliflower curry

This simple and super delicious coconut cauliflower curry is so creamy and ready in 30 minutes. Serve with rice or fresh naan. Vegan recipe.
Servings 2 servings
Author Klaraslife

Ingredients

  • 500 g cauliflower
  • 1 big carrot or 180 g pumpkin
  • 4 shallots
  • 2 cloves of garlic
  • 1 tsp turmeric powder
  • 2 tsp very good curry powder madras curry
  • 1 pinch of ginger powder
  • 2 tbsp tomato paste
  • salt
  • 1 can full fat coconut milk
  • 60-100 ml of water
  • lime juice
  • Rice for 2 servings
  • coriander
  • green onions

Instructions

  • Divide the cauliflower into florets and blanch. Drain and set aside.
  • Prepare the rice according to the package instructions.
  • Finely chop the shallots and garlic. Heat 2-3 tablespoons of oil in a saucepan and sauté the onions and garlic over medium heat. Add turmeric, curry, ginger powder, salt and fry.
  • Cut the carrots into slices or dice the pumpkin. Also put in the pot and fry with the tomato paste for 2-3 minutes.
  • Add the coconut milk and some water. Mix well and bring to the boil once and then add the cauliflower. Stir and simmer on low heat for 5-8 minutes. Season with lime juice.
  • Serve the curry with rice, coriander and chopped green onions. Enjoy!