Recipe: Eating on a Dime Lazy Cauliflower Curry

Recipe: Eating on a Dime Lazy Cauliflower Curry Delicious, fresh and tasty.

Lazy Cauliflower Curry. This easy vegetarian curry is perfect for a quick and healthy dinner tonight. It will trick even the pickiest eaters to eat their veggies this meatless monday. This delicious recipe for Cauliflower Ground Beef Curry makes an easy and delicious comfort food meal.

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Coconut milk, cauliflower, red lentils, and green beans are the main ingredients of this vegan Indian curry that also features lots of spices and fresh cilantro.

This easy Vegan Cauliflower Curry Soup is so full of flavor, spices, hearty texture and is oil-free and comforting.

You can have Lazy Cauliflower Curry using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lazy Cauliflower Curry

1. It’s 1 of cauliflower head (cut into florets).

2. You need 1 Tbsp of vegetable oil.

3. Prepare 1 can of coconut milk.

4. Prepare of For the curry paste.

5. You need 1/2 cup of vegetable oil.

6. You need 1 tsp of salt.

7. Prepare of Garlic (5 large cloves or more if small).

8. You need 1 of large red onion (roughly chopped).

9. Prepare 1 of medium fresh ginger root (peeled and roughly chopped).

10. Prepare 1 of green bell pepper (deseeded and roughly chopped).

11. Prepare 1/2 tsp of tumeric powder.

12. Prepare 1 Tbsp of curry powder (hot rajah).

13. Prepare 1/4 cup of water.

This is the perfect soup to warm you up all season!

This Vegan Cauliflower Curry Soup is the best soup, as it is super filling, yet light and wonderfully healthy.

Homemade cauliflower rice is likely the cheapest way to go.

Plus if you rice a huge cauliflower, then you'll have cauliflower rice for days!

Lazy Cauliflower Curry instructions

1. To make the curry paste, toss all curry paste ingredients into a blender and blend until smooth.

2. In a saucepan on low heat, cook the curry paste for 10minutes to enhance the blended flavors. Then add cauliflower florets to the paste, saute them for 5minutes or until completely coated and fragrant.

3. Raise heat to medium and add coconut milk, stir it in and cover the saucepan to cook further for 10. Turn the heat down again and simmer for an additional 15minutes, stirring occasionally. As the curry simmers, the liquid thickens so watch closely to make sure you end up with enough sauce.

4. Serve with rice and enjoy!.

I have been known to use frozen cauliflower rice because I was too lazy to hike my way to traders joes.

It works great, but raw cauliflower rice will taste even better than using frozen.

I get to write about curry again.

As I go to great pains to point out, I love curry.

All forms of curry, and definitely cauliflower curry.