Description
This traditional curry recipe combines cauliflower and aromatic spices to create a colorful, flavorful masterpiece that can easily be cooked at home.
Ingredients
- 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
Instructions
- 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.
- Category: Main
Nutrition
- Calories: 177
- Sugar: 8g
- Sodium: 302mg
- Fat: 9.8g
- Saturated Fat: 3g
- Unsaturated Fat: 6.8
- Trans Fat: 0
- Carbohydrates: 14.8g
- Fiber: 3.5g
- Protein: 2.7g
- Cholesterol: 0mg