I love experimenting with curry dishes – there are endless possibilities when it comes to which vegetables to add, but the common theme is savory spices combined with the warming flavors of ginger and coconut milk. Turmeric adds a boost of antioxidants as well as a gorgeous golden color to this dish. I recently discovered a ‘secret’ ingredient that really enhances the flavors in curry dishes as well as other Indian cuisine – Asafoetida powder. It really brings out the umami flavors and adds a lot of depth. It’s optional but I suggest trying it 😀
For this recipe, I used cauliflower, red peppers, and chickpeas for added protein. You could certainly try other veggies such as broccoli, squash, mushrooms, or carrots. Chicken or shrimp would also be a lovely addition if you are not vegan! I like to roast the cauliflower so it’s tender before adding it to the rest of the curry. I love the cashews for added crunch. This makes a big batch so the effort is worth it (who doesn’t love leftovers?) Hope you enjoy this golden cauliflower curry!
- 1 Tbsp. coconut oil
- 1 Tbsp. avocado oil (or olive oil)
- 1 large head of cauliflower, chopped into florets
- 1 red bell pepper, diced
- 1 15-oz. can chickpeas, drained and rinsed
- 1/2 cup cashews, chopped
- 3 cups spinach, chopped
- 1 onion or 3 large shallots, diced
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated (or 1/2 tsp. dried ginger)
- 1/3 cup cilantro, chopped (for garnish)
- 1 cup uncooked quinoa
- 1 Tbsp. ground turmeric
- 1 Tbsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. Asafoetida powder (optional)
- 1 15-oz. can crushed or diced tomatoes
- 1 15-oz. can full-fat coconut milk
- 2 cups vegetable broth
- Salt and pepper
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Toss cauliflower florets with avocado oil and a little salt and pepper, spread on prepared baking sheet. Roast for about 20 minutes, until florets are tender and slightly browned.
- Meanwhile, heat the coconut oil over medium-high heat in a large skillet or dutch oven. Add the onions, garlic, and ginger and cook for about 5 minutes.
- Add the turmeric, curry powder, cumin, and asafoetida powder and stir to combine, cooking for another 2-3 minutes.
- Add the diced tomatoes, coconut milk, vegetable broth, roasted cauliflower, chickpeas, and quinoa and bring to a boil. Cover and simmer for about 30 minutes.
- Add the chopped spinach after the curry has been simmering for about 25 minutes and stir until wilted.
- Top with chopped cilantro and cashews and serve. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 618mgCarbohydrates: 49gFiber: 13gSugar: 10gProtein: 16g
Nutritional information is an estimate and may vary per preparation.