Name: Vegan Cauliflower Curry Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 8
Ingredients: 1 tbsp olive oil; 1 large white or yellow onion; 4 garlic cloves; 2 tbsp curry powder; 1 tbsp garam masala; 1 tsp ground cinnamon; 1 tsp ground ginger; 4 cups vegetable stock; 15 oz fire-roasted tomatoes; 15 oz coconut milk; 1 bag pre-cut cauliflower florets; 3 stalks of fresh kale; sea salt and freshly-cracked black pepper; fresh cilantro

How To Make Vegan Cauliflower Curry

This Cauliflower Curry recipe is quick, easy, healthy, comforting, vegetarian, and very flavorful — talk about the perfect curry recipe!

Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

1tbspolive oil
1large white or yellow onion,diced
4garlic cloves,minced
2tbspcurry powder
1tbspgaram masala
1tspground cinnamon
1tspground ginger
4cupsvegetable stock
15ozfire-roasted tomatoes,(1 can) diced with juices
15ozcoconut milk,(1 can)
1bagpre-cut cauliflower florets,or 1 head cut into bite-sized florets
3stalks of fresh kale,roughly chopped with tough stems discarded
sea salt and freshly-cracked black pepper
fresh cilantro,chopped, for garnishing

Instructions

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for about 5 minutes, stirring occasionally, until softened. Add garlic and sauté for about 1 to 2 more minutes, stirring occasionally, until fragrant. Then add the spices (curry powder, garam masala, cinnamon, and ginger) and sauté for 1 more minute, stirring frequently, until fragrant.
Add in the vegetable stock and diced tomatoes, and stir to combine. Using an immersion blender, purée the soup until completely smooth. Or alternately, carefully purée the soup in a traditional blender*, and then transfer it back to the stockpot.
Stir in the coconut milk and cauliflower until combined. Continue cooking until the soup reaches a simmer (try to avoid boiling the broth).
Reduce heat to medium-low and maintain the simmer until the cauliflower is tender. Stir in the kale and cook for about 2 minutes, until the kale has softened.
Taste, and season with salt and pepper as needed. Serve warm over rice or quinoa, garnished with lots of fresh cilantro.

Recipe Notes

When puréeing this soup using a traditional blender, carefully do so in two different batches to prevent accidentally overflowing the blender as hot liquids, such as this broth, expand when blended. And to be safe, open the cap on the lid of the blender (covering it lightly with a dishtowel, to prevent splattering) so that any hot steam can escape while blending.