Cauliflower Curry

The garlic and spices in this creamy curry have antifungal properties to combat candida.

By Kate Morgan | Experience Life

Makes 2 to 3 servings
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

2 tbs. extra-virgin olive oil
1 medium red onion, diced
1 tsp. grated fresh ginger
3 cloves garlic, coarsely chopped
4 Roma tomatoes, coarsely chopped
½ tsp. sea salt
¼ tsp. ground turmeric
⅛ tsp. ground cumin
½ tsp. ground coriander
½ tsp. curry powder
1 tsp. garam masala
1½ tsp. gochujang paste
1 cup full-fat coconut milk
1 head cauliflower, chopped into florets
Cooked brown rice, for serving
2 tbs. minced cilantro, for serving

Directions

STEP 1

Place a Dutch oven over medium heat, then add the olive oil and heat until shimmering.

STEP 2

Add the onion, ginger, and garlic and cook until the onion is translucent, about three minutes.

STEP 3

Add the tomatoes, salt, spices, and gochujang; cook until the spices are fragrant and the tomatoes have begun to break down, about seven minutes more.

STEP 4

Add the coconut milk and blend with an immersion blender until mostly smooth.

STEP 5

Add the cauliflower florets and stir to coat. Simmer with the lid on for 25 minutes, or until the cauliflower is tender.

STEP 6

Serve over brown rice, topped with minced cilantro.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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