Ingredients
For the spice mix:
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1 teaspoon paprika (sweet)
- 1 tablespoon garam masala
- 1/4 teaspoon cinnamon (ceylon)
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sea salt
For the curry:
- 1 tablespoon coconut oil
- 3 tablespoons ghee (or butter)
- 1 medium yellow onion finely, chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon tomato paste
- 1 x 400 g can organic diced tomatoes
- 1 1/2 cups vegetable or chicken broth (375 ml)
- 1 medium head of cauliflower cut into florets
- 200 ml can organic coconut milk
- A squeeze of lemon juice (1/2 small lemon, or to taste)
- Fresh cilantro leaves, to garnish
To serve:
- Whole grain or basmati rice
Instructions
- Combine spices in a bowl. Set aside.
- Melt 1 tablespoon oil and the ghee in a large pot (or wok) over medium heat. Add the onion, and cook, stirring frequently, until start to soften, about 5 minutes.
- Stir in the garlic, ginger, and tomato paste; cook for 2 minutes, until fragrant. Then add the spices; and cook for 1 more minute, stirring.
- Add the tomato and broth; season with salt and pepper, to taste and bring the mixture to a light boil. Reduce heat slightly and simmer, stirring occasionally, for 5 minutes.
- Stir in cauliflower florets and cook, cover partially with a lid, over medium heat for 15-20 minutes, stirring occasionally, until the cauliflower is tender (depending on size of florets and whether you prefer crisp-tender or very tender).
- Stir in coconut milk, and cook until heated through, about 1-2 minutes. Taste and adjust seasoning, if needed. Add a squeeze of lemon juice and serve over rice. Garnish with fresh cilantro and enjoy!
Nutrition
Notes
- Chickpeas are a nice addition to this vegetarian curry. Feel free to add a can of rinsed and drained chickpeas during the last 5-10 minutes of cooking.
- I recommend Garam Masala from Lebensbaum . You can get this in every organic shop (unpaid advertising).