Cauliflower Curry

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Servings: 4 Prep: 20 min Cook: 25 min Dairy Free Gluten Free Pescetarian Vegan Vegetarian Blender Food Processor Freezable Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

2 tablespoons cumin seeds 2 tablespoons sesame seeds ½ cup cashews 3 cloves garlic 1 inch fresh ginger 1 tablespoon mustard seeds ½ cup unsweetened coconut flakes 1 teaspoon ground turmeric ½ teaspoon ground cloves ¼ teaspoon cayenne pepper 8 ounces full fat coconut milk 3 medium potatoes 1 head cauliflower 1 carrot 1 onion 1 lemon 4 tablespoons avocado oil ¾ teaspoon sea salt, or to taste

Instructions

1. In a dry skillet over medium high heat, add the cumin seeds, sesame seeds, and cashews. Cook, stirring often, until the seeds and nuts are lightly toasted.

2. Peel garlic and ginger.

3. Place cumin, sesame, and mustard seeds, cashews, garlic, ginger, coconut, turmeric, cloves, cayenne, in a food processor or blender and puree until relatively smooth.

4. Add half of the coconut milk, and more as needed, to form a soft workable paste.

5. Peel potatoes and cut into chunks. Wash and cut cauliflower into 1 inch pieces. Peel and slice carrot thinly. Peel and chop onion. Juice the lemon.

6. Boil potatoes until just tender. Drain and set aside.

7. Heat avocado oil in a large, deep pot and add onion and salt. Sauté for 5 minutes over medium heat. Add cauliflower and carrot and mix well. Cover and cook about 10 minutes.

8. Add paste and mix well. Cook, covered, over low heat until the cauliflower is tender, stirring frequently. Add remaining coconut milk if necessary, to prevent sticking.

9. Add cooked potatoes and lemon juice, and cook a few more minutes. Taste and adjust salt if needed and serve.