Recipes: Coconut Cauliflower Curry

Gluten free winter warmer!

This simple coconut cauliflower curry is perfect as-is, but you could also add peas, sweet potato, tofu, or shredded chicken for even more flavor. Serve it over rice sprinkled with fresh cilantro.


  • 2 tbsp olive oil
  • 1 small onion diced
  • 1 jalapeño seeded and minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup red curry paste
  • 1 can full-fat coconut milk
  • 1 can diced tomatoes
  • 1 head cauliflower cut into medium florets
  • Salt and pepper


  1. In a large pot or Dutch oven, heat the oil over medium heat.
  2. Add the onion and jalapeño and cook until softened, about 3 minutes.
  3. Add the ginger and cook, stirring, until fragrant, about 1 minute.
  4. Stir in the curry paste and cook for 1 minute.
  5. Stir in the coconut milk and tomatoes with their juices.
  6. 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.

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