Vegan Coconut-Cauliflower Curry
Spicy, creamy, nutritious, comforting meal!
Servings: 5 servings
Ingredients
- 1 small head cauliflower (~250g.)
- 1 can coconut milk (light)
- 1 medium onion
- 1 medium sweet potato (~150g.)
- 1 cup chickpeas (cooked)
- 1 cup red lentils (cooked)
- 200 g. spinach
- 1 tbsp. tomato paste
- 1-½ cup water
- 2 tbsp. olive oil (for cooking)
Spices
- 1½ tsp. salt (I use himalayan)
- ⅓ tsp ground black pepper
- 1 tsp. curry powder
- ½ tsp. sweet red paprika powder
- ¼ tsp. cayenne powder
- ⅓ tsp. cumin
- cilandro seeds
Instructions
- Cut onion into small pieces.
- Take a large cooking pot, put it on low heat. Add 2 tablespoons of olive oil and cook onions till it's golden.
- Chop cauliflower, sweet potatoes into bite-size pieces.
- Add tomato paste, spices, and sweet potatoes into the cooking pot mix it very well. Cook it while mixing for few minutes on medium heat.
- Add coconut milk and ½ cup of water and let it boil undercovered for about 8 minutes.
- Add cauliflower and spinach and boil undercovered for 8 minutes more.
- Add legumes: red lentils and chickpeas and mix it very well
- Serve it with some grains. I highly recommend quinoa! Enjoy!