Ingredients
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1 tablespoon Olive oil
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1 medium Oniondiced
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3 Garlic Clovesminced
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1 teaspoon Gingergrated
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Curry Powder
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Cumin
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Turmeric powder
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1 (14 ounce) can Light coconut milk
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1 (14 ounce) can Tomatoesdiced
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1 cup Vegetable broth
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1 large Cauliflower headbroken into florets
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Salt and pepper to taste
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for serving Fresh cilantro
Directions
Curries are meant for enjoying year round! Spicy food is as good in the dead heat of summer as it is on cold blanket wearing days.
Steps
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1
Done
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Coat the bottom of a large pot with oil and place it over medium heat. |
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2
Done
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When the oil becomes hot, add the onion and cook until soft and translucent, about 3-5minutes. |
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3
Done
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Add the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant. Stir in the coconut milk, tomatoes, broth, and cauliflower. |
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4
Done
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Raise the heat and let the liquid boil. Lower the heat and bring it to simmer until the cauliflower is soft, about 17- minutes. |
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5
Done
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Transfer it to a blender or food processor in batches and blend until smooth. |
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6
Done
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Return the soup to the pot and reheat if needed |
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7
Done
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Remove from heat and taste test to adjust seasonings to your liking. |
