Coconut Cauliflower Curry
Cook Time:
40 min
Prep Time:
10 min
Servings:
4
Ingredients
- 2 cups cauliflower florets
- 2 cups butternut squash, cubed
- 1 15 oz can coconut milk
- 1 cup fire roasted diced tomatoes, drained
- 1 small onion, minced
- 4 pots garlic, minced
- 2 teaspoons fresh ginger, crushed
- 1 tablespoon curry powder (under Marinade)
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- Pinch of asafetida
- Salt to taste
- 2 tablespoons cilantro
Directions
- In a sauce pan heat oil. Add cumin seeds, asafetida and let it splutter.
- Add onion and garlic, roast for 5 minutes. Add curry powder and ginger, roast for another 5 minutes.
- Add squash, coconut milk, tomatoes and salt, cook for 10 minutes.
- Add cauliflower, cook until both vegetables are done.
- Garnish with cilantro.