Cauliflower Curry
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian
The garlic and spices in this creamy curry have antifungal properties to combat candida.
- 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
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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