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Homemade Cauliflower Coconut Masala photo

Cauliflower Coconut Masala

This Cauliflower Coconut Masala is a comforting, flavorful curry that’s easy to whip up and packed with spices!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 2 Tbsp butter (or Earth Balance/coconut oil for vegan)
  • 1 yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 1 jalapeño (finely chopped)
  • 2 inch fresh ginger (peeled and minced)
  • 3 Tbsp garam masala
  • 1 tsp kosher salt
  • 1 28-oz can crushed tomatoes
  • 1 Tbsp sugar
  • 1 head cauliflower (chopped into bite-sized pieces)
  • 1 14-oz can full-fat coconut milk
  • Basmati rice (for serving)
  • Frozen peas (for garnish)
  • Chopped cilantro (for garnish)

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Measuring spoons and cups
  • Wooden Spoon
  • Rice Cooker (Optional)

Method
 

Instructions:
  1. In your large pot or Dutch oven, melt the butter (or Earth Balance/coconut oil) over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic, jalapeño, and ginger, cooking for another 2-3 minutes until fragrant.
  2. Next, add the garam masala and kosher salt to the pot. Stir well to coat the onions and cook for about 1 minute.
  3. Pour in the crushed tomatoes along with the sugar. Stir everything together and bring it to a gentle simmer. Allow it to cook for about 5 minutes.
  4. Now, add the chopped cauliflower to the pot. Stir well to ensure the cauliflower is coated in the tomato-spice mixture. Cover the pot and let it cook for about 10 minutes, stirring occasionally until the cauliflower is tender but not mushy.
  5. Once the cauliflower is tender, lower the heat and pour in the full-fat coconut milk. Stir gently to combine, allowing the mixture to heat through for another 5 minutes.
  6. While your Cauliflower Coconut Masala is finishing up, prepare your basmati rice according to package instructions. Serve the curry over the rice, garnishing with frozen peas and a sprinkle of chopped cilantro for freshness.

Notes

  • Feel free to customize with other vegetables like broccoli or zucchini.
  • Use coconut oil or vegan butter for a dairy-free version.
  • This dish can be made ahead and stored in the refrigerator for up to five days.