I love making curry, but every time I made it it always seemed to taste different from the time before. I finally took initiative and wrote out my recipe, then tested it a couple times over. This is the final result of my Cauliflower Coconut Curry (which consistently comes out with the same flavour), and it is delicious. A great recipe to serve even your non-vegan, curry loving friends. This recipe is mild heat, so if you want to kick it up a notch, add some extra chilli powder. My preschooler loves this recipe, so I tend to go easy on the heat.
The Home Baked Vegan’s Cauliflower Coconut Curry is:
Vegan (as always, this means the recipe contains no animal products)
Ready to eat in 30 minutes
Here is the recipe for The Home Baked Vegan’s Cauliflower Coconut Curry:
1/2 tsp Ground Ginger
1 tsp Garlic Powder
1 1/2 tsp Cumin
1 tsp Turmeric
1/2 tsp Mustard Powder
1/4 tsp Cinnamon
1/4 tsp Ground Cloves
1/2 tsp Hot Chilli Powder
1 Tbsp Olive Oil
1 Head Cauliflower, chopped
2 Cups Green Beans, cut into 1″
1 Tomato, diced
1 Cup Vegetable Stock
1 Can Coconut Milk
Salt and pepper, to taste
In a small bowl, mix together the ginger, garlic powder, cumin, turmeric, mustard powder, cinnamon, ground cloves, and chilli powder.
Heat the olive oil over medium-high heat in a large skillet or wok.
Stir the spices into the oil, to make a paste.
Stir the cauliflower into the pan, until each piece of cauliflower is coated.
Stir the tomatoes into the pan, and add the green beans.
Pour the vegetable stock into the pan, and cover with a lid.
Bring to a boil, then reduce to a simmer.
Simmer for 15 – 20 minutes.
Stir in the coconut milk.
Season with salt and pepper, and serve over rice.
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