- 1 tbsp. olive oil (used extra-virgin olive oil)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp. fresh ginger, minced
- 2 tbsp. yellow curry powder (used hot madras curry powder)
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1 (14 oz.) can diced tomatoes
- 3 (14 oz.) cans coconut milk
- 1 large head of cauliflower, cut into large florets
- Cilantro (optional) (we used it but the curry still tasted just as great without it)
- Naan (optional) (we thought the curry tasted better without it)
- Rice (optional) (we used it)
- Set a 5 qt. (or medium-sized pot) over medium heat, pouring the olive oil in afterwards (we used a large skillet). Once the oil’s hot, toss the onion in, stirring until it looks translucent. Mix in the garlic and ginger, continuing to stir for another minute or two or until you can smell the garlic & ginger. Add the following ingredients in, stirring until combined with the onion mixture: curry powder, cinnamon, cumin and diced tomatoes.
- Slowly stir the coconut milk in, waiting for a simmer to occur. Simmer for 5 minutes, stirring frequently during that time. Using either an immersion blender or a blender (we used a blender), blend the coconut milk mixture until smooth. Bring the soup back up to a simmer before adding in the cauliflower. Simmer for 20 minutes or until the cauliflower is tender.
- Serve the curry over rice, topping with the cilantro and naan on the side.
Mommy loves this dish ! Adding some table salt really brought the flavors of the curry out and pureeing the coconut milk mixture made it silky smooth. Hope you enjoy this as much as mommy did !
This recipe came from The Modern Proper.
We weren’t paid in any form to promote The Modern Proper.
Take care y’all !