Coconut Cauliflower Curry

A creamy, one-pan, coconut cauliflower curry that’s easy to make and packed with flavor—perfect for weeknights.

Servings: 2-3

Ingredients:

• 2 tbsp oil

• 2 tsp whole cumin seeds (jeera)

• 1 head of cauliflower, cut into florets

• ½ cup chickpea flour (besan/gram flour)

• 1 tsp turmeric powder

• 2.5 tsp chili powder

• 1 tsp salt

• 1 ½ can coconut milk (~20 oz)

• 6 oz water

Directions:

1. Heat a pan on medium heat and add 2 tbsp of oil and cumin seeds

2. Once they start sputtering add the cauliflower florets, chickpea flour, turmeric, chili powder and salt and mix to coat evenly

3. Let the cauliflower cook for 8-10 minutes, stirring occasionally

4. Add coconut milk and water and bring heat down to simmer

5. Cover and let cook for 15 minutes, stirring occasionally so it doesn’t burn

6. Serve hot with rice or naan and enjoy!

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