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!
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.
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.
- Calories: 171.70kcal
- Fat: 13.82g
- Saturated Fat: 10.47g
- Monounsaturated Fat: 1.94g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 12.22g
- Fiber: 4.13g
- Sugar: 3.86g
- Protein: 4.08g
- Sodium: 764.51mg
- Calcium: 76.91mg
- Potassium: 596.39mg
- Iron: 2.94mg
- Vitamin A: 90.01µg
- Vitamin C: 58.98mg
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