Braised Coconut Cauliflower Curry
Servings: 8 servings
Calories: 181kcal
Braising is a food trend that I hope never goes away. But, let's not focus only on tough cuts of meat for braising when we can use great tasting veggies too. Braised Coconut Cauliflower Curry is a wonderful main or side that is warm and inviting and vegetarian too!
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Ingredients
- 1 large cauliflower, cut into florets
- 1 cup frozen peas
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups coconut milk
- 3 teaspoons curry powder
- 1/2 teaspoon salt
- 1 teaspoon garam masala
- 2 teaspoons all purpose flour
- 1 tablespoon olive oil
Instructions
- In a large heavy bottomed skillet or braising pan, with a tight fitting lid, over high heat, add the olive oil and onions. Cook the onion until just tender.
- Add the cauliflower florets and cook until slightly browned bits form on the cauliflower.
- Add the garlic and reduce to heat to a simmer. Stir well.
- Add the salt, garam masala, and curry powder. Mix well to coat the cauliflower.
- Pour in the coconut milk and sprinkle the flour over the mixture. Stir to combine. Place a lid on the pan and allow the mixture to simmer for 50 minutes, stirring occasionally. This will really break down the veggies and intensify the flavours.
- Add the green peas and stir. Place the lid on the pan, turn off the heat and allow the dish to sit for 10 minutes.
Nutrition
Calories: 181kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Sodium: 186mg | Potassium: 521mg | Fiber: 3g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 60.1mg | Calcium: 47mg | Iron: 2.9mg