Coconut Cauliflower Curry

• Vegan
• Gluten free

• Produce

  • 1 head Cauliflower
  • 1 tbsp Ginger, fresh
  • 1 Jalapeno
  • 1 Onion, small
  • 1 (15-ounce can Tomatoes

• Canned Goods

  • 1 (15-ounce can Coconut milk, full-fat
  • 1/4 cup Red curry paste

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on turniptheoven.com

Description

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 1 jalapeño, seeded and minced
• 1 tablespoon grated fresh ginger
• 1/4 cup red curry paste
• 1 (15-ounce) can full-fat coconut milk
• 1 (15-ounce) can diced tomatoes
• 1 head cauliflower, cut into medium florets
• Kosher salt and freshly ground black pepper

Directions

• In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and jalapeño and cook until softened, about 3 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and cook for 1 minute. Stir in the coconut milk and tomatoes with their juices. Add the cauliflower and 1/2 cup water. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the cauliflower is just fork tender, 10 to 15 minutes.