Coconut Cauliflower Curry

Happy Meatless Monday! For my first recipe of the new year, I’ve chosen a sumptuous salt-free curry. Coconut milk, vegetable broth, garlic, and ginger. This intoxicating array of flavors make this a heavenly vegan meal. Not a spice fan? No worries. This curry uses garam masala, a ground spice blend composed of cinnamon, cumin, coriander, cloves, ginger, nutmeg, pepper, mace, star anise, and/or bay leaves. Translation? This curry is fragrant, not fiery, making it super kid-friendly. Add a combination of sweet and regular potatoes for even wider appeal. Serve over steamed brown or basmati rice.

Recipe from The Everything DASH Diet Cookbook.

Yields 6 servings

SODIUM CONTENT: 117 mg per serving

ADDITIONAL NUTRITIONAL FACTS (per serving):
Calories: 178
Fat: 6 g
Protein: 5 g
Fiber: 7 g
Carbohydrates: 27 g
Sugar 11 g

INGREDIENTS

1 T. canola oil
1 medium onion, diced
6 cloves garlic, minced
1 T. fresh minced ginger
1 T. salt-free garam masala
1 t. ground turmeric
2 T. salt-free tomato paste
2 c. low-sodium vegetable broth
1 c. light coconut milk
1 head cauliflower, cut into florets
3 medium potatoes or sweet potatoes (or combination of both), diced
2 medium carrots, diced
1 15-oz. can no-salt-added diced tomatoes, with juice
1 1/2 c. fresh or frozen green peas
1/2 t. freshly ground black pepper
1/4 c. chopped fresh cilantro

DIRECTIONS

Heat oil in a stockpot over medium heat. Add onion, garlic, and ginger and cook, stirring, until softened, roughly 5 minutes.

Add the garam masala and turmeric and saute until fragrant, 30 seconds to 1 minute.

Stir in the tomato paste, broth, coconut milk, cauliflower, potatoes, carrots, and tomatoes with juice. Stir well to combine. Raise heat slightly and bring to a boil. Once boiling, lower heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.

Stir in the peas and black pepper and cook another 3 minutes.

Remove from heat and stir in the cilantro. Serve immediately, garnished with additional cilantro, if desired.

Print Friendly and PDF

Facebooktwitterredditpinterestlinkedintumblrmail
This entry was posted in Main Dishes, Meatless Monday, Vegan or Vegan Adaptable, Vegetarian. Bookmark the permalink.

18 Responses to Coconut Cauliflower Curry

  1. Pingback: The Beauty of Baked Tofu » The Daily Dish

Leave a Reply to Christy Cancel reply

Your email address will not be published. Required fields are marked *