This gluten free, vegan cauliflower curry is really tasty and low in carbs (excluding the rice!). I usually make enough for a few days as it keeps well refrigerated and can be heated up easily.
Preparation time: 10 minutes. Cooking time: 20 minutes.
Ingredients (serves 4 people)
- 1 cauliflower cut into florets
- 1 yellow onion finely chopped
- 4 garlic cloves finely sliced
- 1 tin of diced tomatoes or 1 cup of freshly chopped tomatoes
- 1 cup of green peas, frozen or fresh
- 1 can of coconut milk
- 2 tbsp. olive oil
- 1 tbsp. tomato paste
- 1 tsp. cumin powder
- 4 tsp. curry powder
- 3 tbsp. lime juice
- Bunch of fresh coriander
- 1 lime cut in quarters
- Salt and pepper to taste
- Chili flakes (optional)
- Steam the cauliflower florets in a large pot containing 1 cup of water for 5-6 minutes until tender but firm (I place a steamer in the bottom of the pan).
- Once steamed, remove the cauliflower from the pot and set aside while we continue cooking.
- You can use the same pot to sauté the onion and garlic in the olive oil over a medium heat for 2-3 minutes until the onions soften.
- Add the cumin powder, curry powder, tomato paste salt and pepper and mix well.
- Add the tinned or fresh tomatoes and let the mixture simmer for a couple of minutes.
- Add the green peas, coconut milk and most of the fresh coriander to the pot and simmer for 2-3 minutes.
- Add the cauliflower florets to the pot and let everything cook together for 5-6 minutes.
- Turn off the heat, pour the lime juice into the mix and stir.
- Serve the cauliflower curry with white rice and a wedge of lime on the side.
- Garnish with fresh coriander and chili flakes (if you want an extra kick)