This traditional curry recipe combines cauliflower and aromatic spices to create a colorful, flavorful masterpiece that can easily be cooked at home.
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 minutes
3 Tablespoons olive oil
1 teaspoon fennel seeds
1 large onion, peeled and minced
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 cup tomato paste
10 oz. cauliflower florets
1 green bell pepper, chopped
1 1/2 cups canned diced tomatoes, with sauce
1 1/4 cups whole coconut milk, canned
1 cup water
1 teaspoon sea salt
1–2 Tablespoons cilantro, minced for garnish
pinch of sea salt
Heat oil in a large pot to medium-low. Add fennel seeds and stir for 1 minute, until they turn golden brown. Add onion and cook for 10 minutes, stirring frequently until the onions have softened and browned.
Add turmeric, chili powder, and cayenne to the pot and stir to combine. Then add the tomato paste and continue stirring.
Add cauliflower florets, green pepper, tomatoes, coconut milk, water, and salt. Stir to combine.
Cook over medium heat for 25-30 minutes, stirring occasionally.
When vegetables are tender, remove from the heat and mix cilantro in. Serve with naan or over a bed of basmati rice.