Cauliflower coconut curry: quick and easy vegan stir fry
A delicious cauliflower stir-fry with coconut curry cream
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 1x
- Diet: Vegan
Ingredients
Scale
- 1 large cauliflower (gross weight 1,25 kg, net 500 grams)
- 1 onion, diced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon coconut oil
- 3 teaspoon curry powder
- 400 ml/14 oz. coconut milk
- salt
- 1 tablespoon almond slivers, roasted
Instructions
Sauce:
- Heat 1/2 tablespoon of coconut oil in a large pan.
- Roast onion cubes and red chili over medium heat for 3 minutes.
- Stir in curry and cook for 1 minute.
- At last add coconut milk and taste with salt.
Put aside.
Cauliflower:
1. Bring to a boil a pot of salt water.
2. Blanche cauliflower florets in salt water for 2 minutes and then drain in a seaver.
3. Heat remaining coconut oil in a large pan.
4. Roast cauliflower florets over medium to high heat for 4 minutes.
5. Combine the sauce with the cauliflower and arrange on plates.
6. Garnish with roasted almond slivers before serving (optional)
7. I recommend to combine it on a bed of grains or polenta.
Notes
- To reduce fat content you could use light coconut milk instead.
- Instead of curry you could also spice it up with garam masala, ground cumin or a combination of garlic and ginger.
- For an extra spice use fresh red hot chili peppers
Keywords: cauliflower curry, curry dish, coconut milk
Find it online: https://leanjumpstart.com/cauliflower-coconut-curry/