Easy Plant-Based Cauliflower Curry

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!

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 327 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.