Cauliflower Curry Recipe

Name: Cauliflower Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 small cauliflower (cut into florets); 1 pound baby potatoes (cubed); 2 serranos (halved {optional}); 1 tablespoon avocado oil ({or olive oil}); 1/2 teaspoon sea salt; 2 tablespoons avocado oil (or olive oil); 1 yellow onion (diced); 4 cloves garlic (minced); 2 tablespoons curry powder; 1 tablespoon ginger (grated); 1 teaspoon cumin; 1 teaspoon turmeric; 1 teaspoon chili powder; 3 roma tomatoes (chopped); 1/4 cup vegetable broth; 1/4 cup Greek yogurt ({or sub in 1 cup full-fat coconut milk}); 1/2 teaspoon sea salt

This Cauliflower Curry Recipe is a warming vegetarian plant-based meal. Cauliflower and potatoes are cooked with a creamy curry sauce that is full of warm spices. You can customize this recipe based on what you have on hand by adding things like chickpeas, additional vegetables or greens.

Prep20 min
Cook30 min
Total50 min
Makes4 servings
Calories246

Ingredients

4 servings

1 small cauliflower (cut into florets)
1 pound baby potatoes (cubed)
2 serranos (halved {optional})
1 tablespoon avocado oil ({or olive oil})
1/2 teaspoon sea salt
2 tablespoons avocado oil (or olive oil)
1 yellow onion (diced)
4 cloves garlic (minced)
2 tablespoons curry powder
1 tablespoon ginger (grated)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chili powder
3 roma tomatoes (chopped)
1/4 cup vegetable broth
1/4 cup Greek yogurt ({or sub in 1 cup full-fat coconut milk})
1/2 teaspoon sea salt

Method

1
Preheat oven to 425° F.
2
Place the cauliflower florets, cubed potatoes, and halved serranos on a baking sheet and drizzle with the avocado oil or olive oil and sprinkle with the sea salt.
3
Transfer to the oven and roast for 20-25 minutes or until the potatoes are tender and the cauliflower is starting to char. Remove from the oven and set aside.
4
Heat the 2 tablespoons avocado oil or olive oil in a large skillet over medium high heat. Once hot, add in the onion and cook for 3-4 minutes until translucent.
5
Add in the garlic, fresh ginger, and serrano and cook another 2 minutes before adding in the spices. Add the spices and cook, stirring, for another minute to bloom the spices.
6
Add in the tomatoes, vegetable broth and bring to a simmer.
7
Cook until the tomatoes have turned into a thick sauce, about 10-15 minutes.
8
Stir in the roasted cauliflower and potatoes.
9
Add the yogurt. Taste and adjust seasoning. Garnish with fresh cilantro and Raita sauce.
10
Serve immediately.