Active Time: 40 minutes | Total Time: 40 minutes | Serves 4 | Vegan | Gluten Free
- 2-inch piece ginger
- 2 cloves garlic
- 1 jalapeño
- 3 tablespoons extra virgin olive oil
- 2 medium yellow onions
- 1¼ teaspoons kosher salt
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 head cauliflower
- 13.5-ounce can coconut milk
- 1 cup sugar snap peas, thinly sliced, for serving
- Chopped roasted cashews, for serving
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
- Basmati or brown rice, for serving, if desired
Peel the ginger and slice into rounds. Smash and peel the garlic. Quarter the jalapeño (remove the seeds if you don’t like heat). Put the ginger, garlic, jalapeño, and 1 tablespoon of the oil in a food processor and pulse into a paste, scraping down the sides as necessary.
Slice the onions. In a large pot, heat the remaining 2 tablespoons oil over medium-high heat. Add the onions and ½ teaspoon of the salt and stir to coat. Cover tightly and cook for 5 to 6 minutes, until the onions soften. Remove the lid and reduce the heat to medium. Continue to cook the onions for about 10 minutes, stirring, often, until tender and just beginning to caramelize.
Meanwhile, cut the cauliflower into small florets.
Add the ginger paste to the onions and cook, stirring, for 2 to 3 minutes, until fragrant. Add the tomato paste and curry and cook, stirring, for 1 minute.
Add the cauliflower and stir to coat. Stir in the coconut milk, ¾ cup water, and the remaining ¾ teaspoon salt. Let come to a simmer then partially cover with a lid. Simmer, stirring occasionally, for 10 to 12 minutes, until the cauliflower is tender. Taste for salt. Add a pinch more, if necessary.
Divide the curry among bowls and top with the sugar snap peas, cashews, and cilantro. Serve with the lime wedges and rice, if desired.
This recipe was printed from: