I love curries and this one is one of my favorite because it’s so good. Super easy to make, comes out creamy and very flavorful. I like to cook the cauliflower just enough that it loses it’s raw crunch but still has a bit of bite to it, so it’s best that you taste it for yourself and make sure you don’t overcook it.
Cooked rice goes great with this Cauliflower Peanut Butter Curry, but you can also serve it with something else, like a piece of bread, couscous, pasta…
The only thing you need to be careful about while making this dish is that you cook the onions and also carrots until soft before adding other ingredients. This way it will incorporate into the dish fine and you won’t get any chunky surprises while eating.
Cauliflower Peanut Butter Curry
Servings 4 portions
- 1 tablespoon of coconut oil
- Half an onion
- 2 garlic cloves
- 2 carrots
- 1 cauliflower (about 850 grams)
- Half a teaspoon of grated ginger
- 3 dl of tomato puree
- 1 can of coconut milk (400 ml)
- 1 teaspoon of garam masala
- 1 teaspoon of curry powder
- 2 tablespoons of peanut butter
- Little coriander leaves or parsley
- Chili powder
- Chopped coriander leaves or parsley
- Chop up onion and carrots to little pieces and sear it on coconut oil for a few minutes until it softens. Slice up the cauliflower to chunks and add it to the pan, stir and sear for a few minutes.
- Then add spices (crushed garlic, ginger, garam masala, curry powder, coriander or parsley, salt and chili powder to taste) and tomato puree. Add 2 dl of water (just that it barely covers up the ingredients), put a lid on and cook until cauliflower is soft to your liking. I cooked it up to 15 minutes so it is still firm and not a big mush.
- Then add coconut milk (leave out the water if it’s firm) and peanut butter and stir until well combined. Taste and add more seasoning if needed or serve hot with little cooked rice or other to your liking. Sprinkle with some peanuts and chopped herbs (coriander or parsley).
What does “dl” mean?
Short for the unit of measurement deciliter.