This simple coconut cauliflower curry is perfect as-is, but you could also add peas, sweet potato, tofu, or shredded chicken for even more flavor. Serve it over rice sprinkled with fresh cilantro.
Servings4
Ingredients
2tablespoonsvegetable oil
1small oniondiced
1jalapeñoseeded and minced
1tablespoongrated fresh ginger
1/4cupred curry paste
1can full-fat coconut milk15-ounce
1can diced tomatoes15-ounce
1head cauliflowercut into medium florets
Kosher salt and freshly ground black pepper
Instructions
In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and jalapeño and cook until softened, about 3 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and cook for 1 minute. Stir in the coconut milk and tomatoes with their juices. Add the cauliflower and 1/2 cup water. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the cauliflower is just fork tender, 10 to 15 minutes.