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Turmeric Cauliflower Curry

Turmeric cauliflower curry is the perfect dish to serve at any dinner party- it’s vegan and gluten-free making it easy to serve to more people with food restrictions. Plus- it tastes INCREDIBLE. Spice up your life with this curry and enjoy the natural health benefits!

 

Total Recipe Time

40 Minutes

 

Recipe Ingredients

  • 2 Cups Cauliflower, roughly chopped
  • 2 Large Carrots, peeled and diced
  • 2 Shallots, chopped
  • 4 Garlic Cloves, sliced
  • 2 Tbsp Curry Powder
  • 1 Tbsp Paprika
  • 1 tsp Garam Masala
  • 2 Tbsp MRM Organic Turmeric Superfood Powder 
  • 1 15oz Can Organic Chopped Tomatoes
  • 1 15oz Can Organic Coconut Milk
  • 2 Bay Leaves
  • Salt & Pepper
  • Cilantro, chopped (for garnish)
  • Lime, cut into wedges (for garnish)
  • 3 Tbsp Coconut Oil

Recipe Directions

*A cast iron pot with a fitted lid works great for this curry, alternatively, a medium-sized pot will work fine.

  1. Heat the cast iron to a high heat with coconut oil. Add the onions, garlic, and carrots to the oil and gently cook for 4-5 minutes being sure not to brown.
  2. Turn the heat down to medium and add the bay leaves, curry powder, paprika, and garam masala and cook for another 2 -3 minutes. Stir constantly to prevent sticking and burning on the bottom of the pan or pot.
  3. Add the cauliflower, turmeric, chopped tomatoes, and coconut milk to the pot.
  4. Bring to a boil, then lower to a slow simmer. Cook for another 15-20 minutes and stir occasionally.
  5. Adjust the seasoning as desired, add the chopped cilantro and a squeeze of lime and serve alone, with quinoa or rice, and enjoy!
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