Creamy Cauliflower Curry with Basil

holycowvegan.net
serves 8
A creamy, mildly spiced Cauliflower Curry with sweet Italian basil. Goes perfectly over some white rice, or with a crusty bread.
Ingredients

• 1 medium head cauliflower trimmed and separated into florets
• 1 tbsp extra virgin coconut oil
• 1 tsp cumin seeds
• ¼ cup finely chopped coriander leaves
• 1 medium red onion finely diced
• 3 cloves garlic peeled
• 1 ½- inch piece of ginger
• 2 green chili peppers like serrano deseed if you want lesser heat-- this curry is pretty mild with the two chilis
• 1 tbsp garam masala
• 2 tsp coriander powder
• ½ tsp turmeric
• 1 13.5- oz can of coconut milk
• Juice of 1 lemon
• Salt to taste
• 1 cup packed basil leaves

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Preparation​

• With a mortar and pestle, or in a food processor, make a coarse paste of the garlic, ginger and green chilis. Set aside.
• In a large saucepan, heat the coconut oil.
• Add the cumin seeds and, when they begin to darken a little, add the ginger-garlic-chili paste. Stir to mix
• Add the coriander leaves and stir.
• Add the onions and stir-fry until the onions turn translucent but don't brown, about 3-4 minutes over medium heat.
• Add the coriander powder, turmeric and garam masala and stir well to mix.
• Add the cauliflower florets and stir thoroughly
• Add 1 cup of water, cover the saucepan, and let the cauliflower cook 5-10 minutes, or until it's as tender as you want it to be. I like my cauliflower with a slight bite, but if you prefer it more tender, let it go a little longer.
• When the cauliflower is cooked, add the coconut milk and lemon juice. Stir well and let it warm through without coming to a boil. Turn off the heat.
• Tear the basil into the curry using your fingers.
• Serve hot with rice or crusty bread.
• *Hot tip: Add some cubed tofu to this recipe for a protein boost.

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